Apple Crumble Pie Sourdough Galette
This apple crumble sourdough galette is a delicious dessert. The sourdough pie crust is wrapped around sweetened and seasoned apples. It is topped with a crumble and a homemade caramel sauce. Truly a delicious dessert for fall.
Equipment
- 1 Large Bowl
- 1 Rolling Pin
- 1 Sheet Pan
- 1 pastry blender
Ingredients
Apple Pie Filling
- 1-1/2 cups apples
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/2 tsp lemon juice
- 2 TBS sugar
- 1/2 tsp molasses Can substitute with 1 tbs of brown sugar
Sourdough Pie Crust
- 1 cup flour
- 1/2 cup sourdough discard
- 1 stick butter unsalted
- 1/2 tsp salt
- 1 tsp sugar
- 1-2 TBS water
Crumble
- 1/3 cup oats Rolled or quick oats
- 1 tsp vanilla extract
- 2 TBS almond flour Can substitute with flour
- 2 tsp sugar
- 2 TBS butter Cold or frozen; salted or unsalted
- 1/4 tsp cinnamon
Homemade Caramel Sauce
- 2 TBS water
- 1/2 cup sugar
- 1/4 cup half and half can substitute with heavy cream
- 3 TBS butter unsalted
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
Sourdough Pie Crust
- To a large mixing bowl stir together flour, sugar and salt. Cut the unsalted butter into cubes and then incorporate into the flour mixture using a pastry blender. Break down the butter into pea size.After the butter is incorporated, use a spoon to mix in the sourdough discard. The pie crust may seem a little dry when combining, though you can always add a little water to your fingers when folding the galette. Form the pie dough into a ball shape and wrap in plastic wrap. Allow the sourdough pie crust to sit in the fridge for 12 to 72 hours before baking. Our preferred method is placing the pie crust directly into the fridge to ensure a flaky crust. If left to ferment on the countertop, the butter will melt and the pie crust will not be as flaky. When ready to bake, remove the pie crust from the refrigerator. This will allow it to warm up and be easier and more pliable when shaping.
Apple Pie Filling / Crumble
- On the day of the bake, preheat the oven to 425 degrees Fahrenheit.
- Peel your apples and slice them to 1/4 inch thickness. Add them to a bowl with the spices, lemon juice, sugar and molasses. Toss with your hands until mixed together.
- In a separate bowl, make the crumble. Add together oats, flour, sugar, butter, vanilla extract and cinnamon.Combine with a fork or with a dough cutter so the butter does not melt when combined.
Assembling the Galette
- On a silicone mat lined baking sheet, roll out the sourdough pie crust into a circular shape, being careful not to melt the butter with your hands. If the pie crust is taking a bit to come together, add a few drops of cold water at a time. There is no need to make the pie crust uniform as the design is supposed to be rustic. Use a spoon or your hands to move the apple mixtures to the center of the pie crust, being sure to leave the juices behind. Make whatever pattern you prefer as it will be covered by the crumble. Leave 2-3 inches of pie crust on the outside as this space will be used to wrap the apples. Leave the center open when folding the pie crust in the middle.
- Add the crumble to the center of the dish, covering the apples. Be sure not to put the crumble on the folded pie crust or it will burn.
- If there are cracks on the sides of the pie crust, seal them by wetting your fingers and running it across the pie crust. This will ensure the apple pie filling does not leak out.
- Bake the apple crumble sourdough galette for 25 minutes - or until the apples can be pierced easily with a fork and the sourdough pie crust is lightly brown.
- Allow to cool slightly before topping with the caramel sauce.
Making the Caramel Sauce
- While the sourdough apple galette is baking, make the caramel sauce.
- To a pan, add the water and sugar. Stir the water and sugar until it comes to a boil. At this point, reduce to a simmer and do not stir. 10-15 minutes later, the sugar will turn golden brown in color and begin to smell sweet. The liquid will reduce and the color will be similar to honey. It is important not to stir the mixture during this time. Be sure to watch the pot because the color can go from golden to dark brown in minutes. The caramel can become burnt and will be bitter in flavor.
- Once the sugar has turned to a golden brown color, begin stirring and keep on the stove and add the butter. The butter will cause the mixture to bubble up. Remove the pot from the stove. Then continuously stir while adding in heavy cream and vanilla extract. Be sure to stir the entire time. The caramel will thicken as it sits in the fridge. Drizzle caramel over the galette and enjoy!
Notes
Prepare the Pie crust in advance:
- To make this recipe come together quickly, consider making the pie crust in advance and storing in the fridge or freezer. We have made a double batch - stored it individually - and frozen it to have a pie crust easily available.
- Any flavor of apple will work within this recipe. We like a mix of red and green apples, too.
- Be sure to peel your apples before slicing.
- When pouring the apples into the sourdough pie crust, do not transfer any of the liquid.
Nutrition
Serving: 1sliceCalories: 363kcalCarbohydrates: 27gProtein: 3.8gFat: 19.2gSaturated Fat: 11.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.2gTrans Fat: 0.4gCholesterol: 60mgSodium: 230mgPotassium: 90mgFiber: 1.5gSugar: 27gVitamin A: 575IUVitamin C: 1.4mgCalcium: 32mgIron: 1.2mg
Tried this recipe?Let us know how it was!