Welcome back my beautiful people! I’ve had Fall Galettes on the brain ever since Thanksgiving and today I’m bringing you my new favorite recipe (drum roll please) for this Salted Caramel & Apple Galette with Ginger Molasses Crust. If a gingerbread cookie and an apple pie had a baby, it would be this cutie patootie galette. Is there anything better than warm tender apples, gooey caramel, and a crunchy crust? No, the answer is no! Not to toot my own horn, but I can’t believe how good this turned out. If you think you can’t make a pie crust, you’re WRONG. It is so easy, let me tell you. You simply pulse all the ingredients in a food processor and BOOM, pie crust is born. The galette, aka the lazy persons pie, is the easiest pie to make. You really can’t mess this up, I promise. And WOAH, the 2 ingredient salted caramel is TO DIE FOR. You’ll be seeing this a thousand times from now on because it’s that easy, gooey, GOOD and tastes just like the real thing except it’s refined sugar, dairy free and takes 2 minutes to whip up. It’s nice to have a easy, back pocket recipe for the upcoming holiday parties you’ll be attending. Or you can just hoard this all to yourself. I won’t tell anyone. Speaking of holiday parties, I’ll be bringing this baby to one this weekend and I can’t wait for everyone to taste it!
The craziness of the holidays have already begun. I’ve been cooking up tarts, popping pumpkin spice caramel popcorn, and various other dishes for entertaining. We have a ton of holiday activities coming up at school, at friend’s houses, and work parties. And it’s only December 1st! Someone pass me some more coffee, because I’m gonna need it these next few weeks. I haven’t even started my Christmas shopping and am feeling a liiiiitle bit overwhelmed. Are you with me? This year, we’ll be going to Portland, Oregon for Christmas and it’s always a mad rush to get everything done before we go. But it’s always nice when we get there and we can spend quality time with our families. The cousins play so nicely together and the adults catch up over a couple (or 5?) glasses of wine, play games, and laugh. Oh and let’s not forget someone’s (I’m pointing at me) birthday is right smack in the middle of the holiday as well! Whatever you do, it’s always good to reflect on the positive things that have happened this year. I’m so grateful and thankful that I can share my recipes with you! You guys are the best, really!
What will you be cooking up over the holidays? I’ve got some more fun ideas floating around in my head that I can’t wait to cook and share with you!
Pie Crust Recipe adapted from Wife, Mama, Foodie (copied and pasted from her website below)
2 cups all purpose 1 to 1 gluten-free flour* (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) or you can use ready made pie dough (the flat kind) for convenience
½ teaspoon salt
1 tablespoon Coconut Sugar
½ cup cold butter, cut into chunks (Can also use cold Organic Palm Shortening, or vegan butter if dairy-free)
2 T molasses
3-5 tablespoon ice cold water
1/2 teaspoon ground ginger
Milk for brushing crust and turbinado sugar for dusting (optional)
- *If using a gf baking flour without Xanthan Gum, you can add 1 teaspoon for better results. It will also work without it, but may be a little more crumbly.
- Combine the flour, salt, ginger, and sugar into a bowl or the bowl of a food processor. Add cold butter and pulse or use a pastry blender to blend butter into the flour mixture. When the butter is well incorporated, mixture will be crumbly, blend in the egg, molasses, and then add water one tablespoon at a time until the dough begins to stick together. Don’t add too much water or it will be sticky. If this happens just add a tad more flour to balance it back out. Form your dough into a flat round disc and cover with plastic wrap. Place dough into the fridge to chill while you prepare the filling.
- When dough is thoroughly chilled, remove from the fridge and place between two pieces of parchment paper. I find this is the easiest to roll and transfer the finished pie to the baking sheet. Roll dough into a large circle, until about ⅛-inch thick.
2 Ingredient Salted Caramel
1/2 cup brown rice syrup
2 T creamy almond butter
1/2 T salt (ok fine, call it 3 ingredients if you include the salt)
In a pan over medium low heat, stir the almond butter and brown rice syrup together until it comes to a boil. Set aside until the filling is ready. If it becomes hard, just heat it back up over low heat.
2 large apples sliced thin (I used Honeycrisp but feel free to use your favorite kind)
1/2 t lemon zest
1 1/2 T corn starch (or arrowroot powder)
1/2 t vanilla extract
1/3 cup coconut sugar
1/3 cup Salted Caramel (recipe above)
- Preheat oven to 375F. For the filling, combine apples, lemon zest, and vanilla extract in a large bowl. Gently fold in the coconut sugar and corn starch. Toss to combine.
- Prepare the salted caramel as listed above.
- Place parchment paper with rolled out pie crust onto your baking sheet.
- Spread 1/3 cup of the salted caramel mixture onto the pie crust. Keep the remaining for drizzling on later.
- Scoop apple mixture into the center and carefully spread out leaving about a two-inch border. You can arrange the apples neatly in a pattern or just dump them in (either way, you won’t hurt my feelings). Use the parchment paper to carefully bring the edges of the dough over the filling, making pleats when needed, until all the dough is folded over. Pinch any cracks in the crust if necessary. Brush crust with milk and sprinkle with turbinado sugar. Place pie into the oven and bake for 50-60 minutes, or until crust is golden and apples are tender. Let cool slightly before cutting.
- Drizzle on the remaining salted caramel. You may need to reheat if the mixture has hardened.
- Optional Toppings- Nuts such as sliced almonds, pistachios, or walnuts, ice cream, chocolate chips, powdered sugar or whip cream.