No-Fuss Brown Butter Apple Galette

With the Holidays around the corner, this No-Fuss Brown Butter Apple Galette is the perfect, quick dessert for the whole family.

Sometimes when it comes to making a dessert, especially during the holidays, time can be of the essence. The last thing that needs to be worried about is making a sweet treat at the end of a long day. That’s why this No-Fuss Brown Butter Apple Galette is always a game changer and savior. So save the frozen pie for another day and try this recipe. With apple simmered in brown butter and a flaky pie crust, this galette will save the day.

What I love the most about the Apple Galette is how perfectly imperfect it is. Styling it isn’t necessary, nor does it require a pie dish. The apples naturally form it’s own layers on the pie crust, creating a beautiful arrangement of it’s own after being sliced. There’s no insurance with this apple galette and it tastes just as delicious as apple pie, if not more.

Before baking the pie, it’s important to place the cookie sheet in the preheated oven before hand. That will help evenly cook the bottom of the crust. I also recommend using an arrangement of apples for sweetness, such as Honeycrisp or Cortland. But if you prefer using all Granny Smith or one type of apple, that’s okay too.

Want to save even more time making this No-Fuss Brown Butter Apple Galette? The pie crust can be made a day before, along with the filling.

No-Fuss Brown Butter Apple Galette

thedishnextdoor

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Cook Time 2 hours hrs 30 minutes mins

Course Dessert

Ingredients

  

Crust:

• 1¼ cup Bread Flour
• 2 tsp. Sugar
• ½ tsp. Sea salt
• ½ cup (1 stick) Cold unsalted butter, cut into 8 pieces
• 2½ Tbl. Cold water
• 1 Tbl. Apple cider vinegar

Filling:

• 2 Granny Smith apples, peeled
• 2 Honeycrisp or Cortland apples, peeled
• ¼ cup Granulated sugar
• 2 Tbl. Brown sugar
• 1 Tbl. Cornstarch
• 1 tsp. Cinnamon
• ¼ tsp. Sea salt
• ¼ tsp. Nutmeg
• ¼ tsp. Ground cloves
• ¼ tsp. Ground ginger
• 4 Tbl. Unsalted butter
• 1 tsp. Vanilla extract or vanilla bean paste
• 2 Tbl. Bourbon whiskey
• 1 egg, beaten with 1 teaspoon heavy cream (optional)

Instructions

 

For the Crust:

• In a medium bowl, add together the flour, sea salt, sugar, and cold pieces of butter. Using a pastry blender or fork, combine the ingredients until the butter become small lumps.
• Stir in the cold water and apple cider vinegar. The mixture will become clumpy.
• With your hand, continue to mix and gently pinch the flour mixture together until a dough forms. Transfer the dough onto saran wrap and tightly seal. refrigerate for at least one hour or overnight.

For the Filling:

• Cut each apple around its core into 4 pieces. Discard the core and thinly slice the apple pieces into half-moon shapes, about 1/4-inch thick. Set aside.
• In a small bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, sea salt, nutmeg, ground cloves, and ground ginger. Set aside.
• In a medium pot over medium heat, add in the butter and melt. It will crackle and sizzle but continue to cook, stirring occasionally, about 7-10 minutes. The popping will quiet and the butter will begin to turn a light/auburn color and bits will form at the bottom.
• Mix in the sliced apples, sugar mixture, and vanilla extract.
• Reduce heat to medium-low. Continue to cook for 10-12 minutes, stirring occasionally. The apples will reduce and become tender and the sauce will thicken.
• Stir in the bourbon and cook an additional 5 minutes.
• Remove the pot from the heat and allow the mixture to cool for 15 minutes.

To Assemble:

• Preheat oven to 400℉. Place a baking sheet in the oven to get hot.
• Allow the dough to rest for 10-15 minutes at room temperature. Once pliable, transfer it to a piece of parchment paper lightly coated in flour. Roll the dough out to 1/4-inch thick, between 10-12 inches in diameter.
• Using a spoon, carefully place the cooked apple slices in the center of the dough, pouring the sauce over the top of the slices.
• Lift and press the edges of the dough up over the fruit, folding as necessary.
• Remove the hot cookie sheet from the oven and carefully transfer the formed galette onto it. Brush the egg mixture over the dough (if using).
• Bake for 10 minutes.
• Reduce the heat to 375℉ and bake for another 30-35 minutes, or until the crust is golden brown.
• Remove from the oven and let cool for 15 minutes before serving.

Notes

*Before baking, it's important to heat the baking sheet in the oven before transferring the formed galette on it. This insures that the bottom of the crust is cooked properly.

Keyword apple, pie