I just recently started making galettes. I had never heard of a galette until 4 months ago and once I discovered them, I realized how easy they were to make. And the good thing about them is that they are kinda rustic so you don’t have to worry about making the pie crust look “good.” It’s supposed to be rustic. Meaning – it’s ok for it to look somewhat messy.
I usually don’t make my own pie crust, but I found somebody I love on Instagram who shares the best recipes. She’s the one who introduced me to the galette. Her name is Diane Morrisey and you should go follow her. Now. Her pie crust recipe for the galette is super simple! If I can do it, I know you can too.
But, if you don’t want to make a pie crust, just pick up one of the refrigerated ones that you rolls out. They work great too! I always use them when making pies. Yep – I will use a pre-made pie crust. And box brownie mix. And a box cake mix. I have no problem admitting it!
You can also make a galette with almost any type of fruit. The first time I made one I had an overstock of cherries and needed to use them up. It ended up being so easy to make (and equally delicious) that I decided galettes were my thing.
This particular galette was inspired by fireball whisky. We’ve been on a bit of a fireball craze here at our house for the past year. It all started with a party in our neighborhood with fireball gummy worms. Then I made a fireball whisky pumpkin pie for Ryan’s birthday. We recently tried a pumpkin pie fireball whisky milkshake with fireball whipped cream for a pumpkin spiced barista showdown. It was delish!
Now . . . here comes the fireball whisky galette! It’s really just an apple pie with a rustic twist (galette) served with a caramel sauce spiked with fireball whisky. The fireball is only in the caramel sauce (and you can leave it out if you’re not a fireball fan and have regular ol’ caramel sauce.) But I recommend you keep it in because it’s soo good and gives that extra kick. Also – if you want to buy caramel sauce, I won’t tell anyone. I don’t see why you couldn’t add fireball to the jarred caramel sauce too.
Brown sugar cinnamon apples on a delicious pie crust topped with vanilla ice cream and fireball whisky caramel sauce. You have to admit it sounds delicious. But don’t forget to serve it with ice cream! Seems like a good thing to have with your Thanksgiving dinner, don’t you think?!
Hope you enjoy!
Prep Time | 1 hour |
Cook Time | 30 |
Servings |
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- 1/2 cup cold butter cut in pieces
- 1 1/4 cup flour
- 1/2 tsp. salt
- 2-4 tbsp. ice cold water
- 3 apples peeled and sliced thin
- 1/4 cup brown sugar
- 1 tbsp. sugar
- 2 tsp. cinnamon
- 1 cup brown sugar
- 1/2 cup half and half
- 4 tbsp. butter
- 1 tsp. vanilla
- 1-2 tbsp. Fireball whisky your personal preference to how much
Ingredients
Pie Crust
Apple filling
Fireball Whisky Caramel Sauce
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- In a food processor, combine flour and salt. Add cold butter and pulse until it looks like coarse crumbs. You may have to do this in two batches. Add enough water (approx. 2 tbsp.) that when you pulse a few times, the dough starts to form a ball. Add water 1 teaspoon at a time until the dough forms a ball. Place the dough on a floured surface, and make it into a disk. Flatten slightly. Wrap in plastic wrap in refrigerator and place in refrigerator for at least 30 minutes.
- Combine brown sugar, sugar, flour, and cinnamon. Toss sliced apples in mixture until the apples are coated.
- To make galette: Preheat oven to 400F. Roll out pie dough on a floured surface with floured rolling pin until approximately a 12-14 inch circle. Carefully place pie crust on parchment lined baking sheet. Place apples on pie crust, starting in the middle and fill out towards the edge. You can make circles or any design that you’d like. Leave approximately 1 inch from the edge so that you can fold pie crust over edges, making pleats if necessary. Brush egg wash (1 egg yolk mixed with 1 tbsp. water) on the doughy edge. Bake for 25-30 minutes.
- Mix brown sugar, half and half, butter, and vanilla in saucepan. Cook over medium heat in saucepan for approximately 5 minutes, until the mixture starts to thicken. Remove from heat. Add 1-2 Tbsp. fireball whisky, depending on your preference. Stir. Store in refrigerator. Heat to serve. *Can omit the fireball whisky.
- Serve galette with ice cream and caramel sauce. Enjoy.
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