This recipe is sponsored by Stonewall Kitchen, who provided the compensation and ingredients to make it happen! I’ve been fortunate to work with Stonewall Kitchen for a couple of years now as I genuinely believe that they make some of the best jams and jellies in the market. As always, all thoughts and opinions are my own, and thank you for supporting the companies that help keep Hummingbird High alive!
By the time you read this, I’ll likely be on a plane crossing the heartland en route to Louisville, Kentucky… or maybe just sitting in the Minneapolis airport eating junk food while waiting for my flight (which is far less romantic, lol). I’m heading to Louisville to take a quick tour of the General Electric factory (more fun stuff on that soon, I promise!), but in any case, I just spent the last few days with my friend Molly on her North Dakotan/Minnesotan farm in Grand Forks, where we were also joined by Alana and Lily, doing all sorts of fun things like picking apples in Molly’s yard, baking strawberry chocolate brownies, and getting irrationally excited over slushies at Sonic Drive-Thru!
One of the best things about being a professional blogger is that you get to meet and become really good friends with a lot of people around the country and even the world; unfortunately, that also means there are few opportunities for you and your friends to hang out since you end up being spread out across the globe. In place, we have a lot of fun iMessage threads and hilarious Instagram DMs, as well as the occasional (and usually work-related) trip to Los Angeles, Portland, or New York that grants us the chance to have a meal with one or two (but never all) of the group. It’s rare that the four of us are all in the same place at the same time, so I’m very grateful for the last few days!
While we were in Grand Forks, fall hit me in full force; it’s much colder up there than in Portland, so I didn’t really get into the mood for everything autumn-related until now. In particular, this time of the year always produces such beautiful, tasty apples: always juicy, never mealy, with varieties that range in color, flavor, and more. One of my favorites is the Mountain Rose apple, which looks boring and green on the outside but is actually a beautiful pink on the inside. Unfortunately, Mountain Rose apples are a little tart on their own, and tend to get even more so when baked in the oven — to offset this, I used a generous slathering of Stonewall Kitchen’s Caramel Apple Butter in the galette, which tastes like caramel apples in liquid form. I then drizzled the entire thing with a generous portion of Stonewall Kitchen’s Sea Salt Caramel Sauce. It was absolutely delicious!
- Let’s talk about these apples! The pink flesh is all natural and is a variety specific to the Portland region called Mountain Rose; you can read all about its history in this funny Portland Monthly article. If you don’t live in Portland, you can substitute them for the more commonly found and ubiquitous Pink Pearl apple — just be sure to snag ’em when you see them because they’re only in season for such a short window of time!
- A galette is a free-form pie, which means you can basically form it into any shape you want. I opted for a rectangular design, but the dough will easily make a 9-inch circular galette. Whatever form you decide on, bake it on a half sheet pan lined with parchment paper for minimal stickage.
- Finally, a note on assembly: be sure to buy and use more apples in the galette than you think you’ll need, since fruit tends to shrink in the oven. When assembling them, be sure the pieces overlap a fair amount to prevent the bottom crust from showing (as you can see, I wasn’t the best at this myself ¯\_(ツ)_/¯). If you’re looking for even slices, it’s worth using a mandoline slicer for the apples — in a pinch though, you can always just use your trusty chef’s knife. You don’t want them sliced too thinly; doing so leads to a dry galette. Aim for slices that are around 1/8-inch thick.
Caramel Apple Butter Galette
- Special Equipment: a food processor
- a mandoline food slicer (see baker’s notes)
For the Galette Dough
- 3 tablespoons very cold water
- 1 teaspoon apple cider vinegar
- 1/2 cup ice
- 1/2 cup (4 ounces) very cold unsalted butter
- 1 1/4 cups (5.65 ounces) all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
For the Caramel Apple Filling
- 2 to 3 Mountain Rose or (other pink) apples, cored and thinly sliced (see baker's notes)
- 1 tablespoon freshly squeezed lemon juice
- a pinch of kosher salt
- 2 tablespoons Stonewall Kitchen Caramel Apple Butter
- 1/4 cup (0.85 ounces) almond meal
- 1 tablespoon granulated sugar
- 1 large egg white
- demerara or (other coarse) sugar
- 1 tablespoon Stonewall Kitchen’s Sea Salt Caramel Sauce
For the Galette Dough
- Combine 3 tablespoons very cold water, 1 teaspoon apple cider vinegar, and 1/2 cup ice in a liquid measuring cup or small bowl. Whisk to combine, and transfer to the refrigerator while you work with the other ingredients.
- While the liquid is chilling, use a sharp knife to slice 1/2 cup very cold unsalted butter into 1-inch cubes. Transfer to the freezer to chill while you work with the other ingredients.
- In the bowl of a food processor, combine 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt. Pulse 2 to 3 times until the ingredients are combined. Remove the chilled butter from the freezer and add to the dry ingredients; continue pulsing in short 5 second intervals until the mixture resembles cornmeal with no butter pieces larger than the size of your thumb.
- Once the mixture resembles cornmeal, remove the liquid mixture from the refrigerator and add 3 tablespoons to the dry ingredients. Pulse another few times and pick up a tablespoon of the dry ingredients with your hands and give it a squeeze. If the mixture holds together, dump it out into a medium bowl and use your hands to knead it together into a ball. If the mixture still feels dry and crumbly, add another tablespoon of water and test it again.
- Wrap the dough ball up in plastic wrap and punch it down so it resembles a disc. Transfer to the refrigerator to chill for 1 hour, preferably overnight.
Assembling and Baking the Galette
- Once the galette dough has chilled and you're ready to assemble the galette, remove from the refrigerator. Use a rolling pin to roll it into a 10 by 12-inch rectangle. Carefully transfer the rectangle onto a sheet pan lined with parchment paper. Transfer to the refrigerator to chill while you work with the rest of the ingredients.
- Use a mandoline food slicer to slice 2 to 3 Mountain Rose apples. Transfer the slices into a large bowl and toss with 1 tablespoon lemon juice and a pinch of kosher salt as you go to prevent the fruit from browning.
- Once you've prepped the fruit, return to your galette dough. Remove from the refrigerator and use a fork to prick the dough randomly across its surface, but making sure to leave a 1-inch border around the galette un-pricked. Use an offset spatula to spread 2 tablespoons Stonewall Kitchen Caramel Apple Butter across the galette dough, making sure to leave a 1-inch border around the galette. Sprinkle 1/4 cup almond meal evenly across the caramel apple butter. Arrange the prepared apple slices over the caramel apple butter, making sure to leave a 1-inch border around the galette. Sprinkle 1 tablespoon granulated sugar over the fruit. Fold the uncoated and untopped borders of the galette over the fruit and filling, pressing down on the corners to seal. Cover with plastic wrap and transfer to the freezer to chill for 20 minutes.
- While the galette is chilling, prepare the oven: position a rack in the lowest rack possible in the oven and preheat to 375 (F).
- Once the galette has chilled, remove from the freezer. Use a pastry brush to brush the border of the galette with 1 large egg white; sprinkle immediately with demerara sugar. Transfer to the lowest rack in the preheated oven and bake for 45 minutes, or until the edges are golden brown and crisp. Transfer to a wire rack to cool until slightly warm, before slicing and serving with drizzles of Stonewall Kitchen's Sea Salt Caramel Sauce.