Apple season is in full swing, and I’m here for it! My sister LOVES a good apple dessert, and after taking a crack at an Cranberry Apple pie a while ago, I decided that I needed to add an updated recipe to my dessert arsenal.
When it comes to apples, I feel like a person’s favorite apple says a lot about them… and believe me, when it comes to grocery shopping, it can become a very polarizing topic of conversation! My grad school roommate loved a tart Granny Smith, while I was always more partial to the milder Red Delicious… and then there’s my other sister who will always opt for a Golden Delicious whenever she gets the chance to pick. With so many choices to select from, it can be hard to find that one apple variety that works for everyone — but I think I just found it!
Introducing the Autumn Glory apple: it’s crisp and it’s sweet, and when I first heard that it the taste had undertones of cinnamon and caramel, I knew that I had to taste it to be a believer. And YES guys, it is actually everything and more! Its unique flavor makes it the perfect apple for snacking, but I know that I had to use my Autumn Glory apples for today’s recipe as well. Enjoy!
- Preheat oven to 400°
- Grease a sheet of parchment paper and place in a baking pan
- Roll out pie crust onto the parchment paper; set aside
- In a large mixing bowl, mix the brown sugar, cinnamon, nutmeg and salt
- Add in cored, peeled and sliced apples and toss mixture until every apply slice is evenly coated
- Arrange apple slices on the pie crust, slightly overlapping each slice in a concentric circle pattern starting at least 2 inches from the edge of the crust
- Fold the edge of the crust back over the apples
- Place pieces of butter evenly on top of the galette and brush the top of the pie with the beaten egg
- Place pie in oven and bake for 45 minutes, or until galette is golden brown and apples are tender
- Transfer galette to a cooling rack, using the parchment paper
- Drizzle with caramel sauce and serve. Bon Appetit!
This recipe was created in collaboration with Domex SuperFresh Growers; all opinions are my own.
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