Cinnamon Apple Galette with Fireball Whisky Caramel Sauce
A rustic cinnamon, brown sugar apple pie with fireball whisky caramel sauce.
Servings Prep Time
8 1hour
Cook Time
30
Servings Prep Time
8 1hour
Cook Time
30
Ingredients
Pie Crust
Apple filling
Fireball Whisky Caramel Sauce
Instructions
Pie Crust
  1. 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.
Apple Filling
  1. Combine brown sugar, sugar, flour, and cinnamon. Toss sliced apples in mixture until the apples are coated.
  2. 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.
Fireball Whisky Caramel Sauce
  1. 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.
  2. Serve galette with ice cream and caramel sauce. Enjoy.