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We love serving traditional Thanksgiving foods at our table, but every year I have to try a few new recipesto add to the spread. I love a good piece of pie, but if I had a choice, I would choose a piece of galette any day. I prefer the “rustic pie.” I recently made this Apple Toffee galette and fell in love. It is going to be a great addition to our holiday dessert table.
Galette dough is simple to make and very forgiving. We make this dough in our food processor. It takes about five minutes to make and can be made a few days in advance, which is perfect for Thanksgiving. Just store the dough in the refrigerator until you are ready to use it.
For this recipe, we started with apple slices and sprinkled them with McCormick cinnamon and sugar. We evenly placed the apple slices on the galette dough and sprinkled Heath milk chocolate toffee bits on top. If you can’t find the toffee bits, you can use chopped up Heath bars, both work great. We gently folded the galette dough around the apples and toffee and sprinkled the outer crust with turbinado sugar for extra crunch.
The toffee bits melted over the apples while baking creating the most divine galette. Tender sweet apples with melted toffee and chocolate in a galette crust is my idea of a fabulous dessert. I knew we had to serve this at our Thanksgiving feast after taking one bite. This recipe is sure to be a crowd pleaser. You can serve it plain, but why not add a scoop of vanilla ice cream? It is Thanksgiving, so you are allowed to go all out, especially when it comes to dessert.
If you are stressing about making pies this Thanksgiving, stress no more. Make an Apple Toffee Galette. This rustic pie is easy to make and will wow your guests!
For helpful Thanksgiving tips and recipes, visit McCormick’s Facebookpage for the “Countdown to Feast Day.”The “Countdown to Feast Day” will guide you through the meal’s most essential elements with a series of weekly themes: Spectacular Sides, Let’s Talk Turkey, Save Room for Pie! and It’s All Gravy.
Desserts
Servings 1 galette, serves 8
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1/3 cup buttermilk
- 2 large Granny Smith apples thinly sliced
- Cinnamon and sugar for sprinkling on the apple slices
- 1 cup Heath milk chocolate toffee bits or chopped Heath candy bars
- 1 egg beaten
- 2 tablespoons turbinado sugar
Instructions
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Generously sprinkle apple slices with cinnamon and sugar. Arrange apple slices in a spoke pattern on the galette dough, leaving a 2-inch border. Sprinkle the toffee bits over the apple slices, making sure all of the slices are covered. Fold the border over the apples, overlapping where necessary and pressing gently to adhere the folds.
4. Lightly brush the edge of the dough with the egg and sprinkle crust with turbinado sugar.
5. Bake the galette for 45-50 minutes, or until the apples are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days.
Have you tried this recipe?
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If you like this Apple Toffee Galette, you might also like:
FAQs
Preventing Soggy Bottoms
Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.
Is galette crust same as pie dough? ›
A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.
What is the difference between apple tart and apple galette? ›
Other than the manner in which they are baked, tarts are very similar to galettes, in that they are typically fruit-filled. Many tarts have a custard base, but Butter Baking notes it's also possible to add custard to galettes. Unlike galettes, tarts do not get an egg wash or sugar coating.
What is the difference between caramel apples and toffee apples? ›
Caramel is also made from sugar but with the addition of butter and cream, which creates a soft, chewy coating around the apple that doesn't harden. A lot easier to bite for little teeth (or old!). Toffee, on the other hand, is predominantly made with sugar which results in a hard crack coating around the apple.
What is the difference between tart dough and galette dough? ›
In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.
How wet should galette dough be? ›
Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".
How do you know when a galette is done? ›
Step 5. After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.
What is the difference between a galette and a crepe recipe? ›
The simple answer is that a galette is a savoury crêpe. Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.
What is the Italian version of a galette? ›
A crostata is an Italian version of the French galette that can be sweet and savory, too. We've baked sweet crostatas filled with apricot jam or strawberry jam, as well as an umami-rich scallion and soy filling.
What does crostata mean? ›
A crostata is an Italian baked tart or pie.
Candy apples (or toffee apples in Commonwealth English) are whole apples covered in a sugar candy coating, with a stick inserted as a handle.
What do Americans call toffee apples? ›
Both are made with a caramel that has been heated to reach the 'hard crack' point, which gives you the crunchy bite we all know and love. Toffee apples are most often referred to as 'candy apples' in North America. Sometimes, particularly in the USA, candy apples are made using red or black food colouring.
Is toffee just hard caramel? ›
Toffee vs Caramel
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.
Should you brush bottom of pie crust with egg? ›
An Egg or Cream Wash
An egg wash will give your pie crust a glossy finish. A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.
How to prevent wetting of the bottom crust of the bake products? ›
* Suggestions to prevent soaked lower crust
- Brush crust with slightly beaten egg white and bake at high temperature for a few minutes to coagulate egg white.
- Use a filling with a high egg-to-milk ratio.
- Preheat milk for filling.
- Chill pie crust for 1 hour before filling.
The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."
How do you fix a soggy bottom pie crust Reddit? ›
You have a few options really to try to improve your chances of a crisp crust:
- blind bake the bottom crust.
- bake on top of a preheated pizza stone in your oven.
- increase the heat of your oven and/or the baking time.
- try a different recipe in case your crust recipe itself is causing problems.
