Apple Butter Apple Galette
made with apple sauce[captions ON for commentary] Nothing says fall like apple pie! But galettes are so much easier to make than pies and so I made this apple galette! To up the apple flavor, I added apple butter. But since apple butter takes a while to make, I sped up the process by using apple sauce!
I am obsessed with galettes. They look so pretty with such minimal effort. Also, they make the perfect gift! They’re also so seasonal since you can make them easily with any fruit that is in season.
Ingredients
makes one galette
Apple Butter
24 ounces (1 pound) apple sauce, unsweetened
2-3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Apple Galette
1 pie dough
3 apples, I prefer gala, granny smith, and honeycrisp
2-3 tablespoons brown sugar
1 tablespoon corn starch
Pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons lemon juice
Apple butter
Egg wash
Turbinado sugar
Directions
Add 24 ounces apple sauce to a pot along with 2-3 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. Mix everything together and then heat it on medium high heat. The mixture will boil and sputter so be careful. Cook the apple sauce for 20-35 minutes while mixing frequently. You can tell it is done by dragging a spatula or wooden spoon across it. If it does not fill in, it’s ready! Remove the apple butter from heat and let it cool completely. Store in the refrigerator if it is not being used right away.
Preheat the oven to 400 degrees F.
Cut your three apples into slices. You can peel the apples if you like but I just leave them as is. To the apples, add 2-3 tablespoons brown sugar, 1 tablespoon corn starch, pinch of salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and a squeeze of lemon. Set the apples aside.
Roll out your pie dough and then transfer it to a parchment paper-lined sheet pan. Spread out an ample amount of the apple butter on top of the pie dough leaving a small border around it untouched. Then transfer all of the apples onto the apple butter, not including the juices. Fold over the edges of the pie dough over the apple mixture to enclose it. Brush egg wash over the pie dough and sprinkle turbinado sugar on top.
Bake the galette for 40-45 minutes. The crust will turn golden brown while the filling bubbles.
Let the galette cool completely, then enjoy!
