This Bourbon Caramel Apple Galette Will Make Your Pies Jealous (And Your Guests Silent)

You want a dessert that looks rustic, tastes luxurious, and makes people think you spent all day in the kitchen? This Bourbon Caramel Apple Galette is your power move. Buttery, flaky crust.

Soft, spiced apples. A glossy bourbon caramel that whispers “grown-up.” It’s the kind of bake that converts pie skeptics and steals the spotlight from any cake in the room. One slice in, and you’ll wonder why you ever bothered with pie tins.

The Secret Behind This Recipe

The not-so-secret star is the brown-butter bourbon caramel.

Browning the butter before whisking in sugar and cream adds a nutty depth that pairs perfectly with tart apples. The bourbon doesn’t just bring heat—it adds vanilla, oak, and a hint of smoke, making the flavors feel layered and expensive. We also toss the apples with a mix of fresh lemon juice, cinnamon, and a touch of cornstarch to keep them bright and saucy without drowning the crust.

Finally, the free-form galette shape means less fuss, more crisp edges, and that coveted rustic look that screams “artisan” without a culinary school invoice.

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3–4 tbsp ice water
• For the apple filling:
  • 4 medium apples (e.g., Honeycrisp, Pink Lady, or Granny Smith), peeled, cored, and thinly sliced
  • 2 tbsp lemon juice
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/4 tsp fine sea salt
  • 1 1/2 tbsp cornstarch
• For the bourbon caramel:
  • 3 tbsp unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 2–3 tbsp bourbon
  • 1/2 tsp vanilla extract
  • Pinch of flaky sea salt
• For assembly:
  • 1 egg, beaten (egg wash)
  • 1 tbsp turbinado sugar (for sprinkling)
  • Additional flaky sea salt, for finishing

How to Make It – Instructions

1. Make the dough. In a bowl, whisk flour, sugar, and salt. Cut in the cold butter until pea-sized bits remain. Drizzle in ice water 1 tbsp at a time, tossing until the dough just holds together.

   Flatten into a disk, wrap, and chill 45–60 minutes.

2. Prep the apples. Toss sliced apples with lemon juice, both sugars, cinnamon, nutmeg, cloves (if using), salt, and cornstarch. Let sit 10 minutes to release some juices.
3. Cook the bourbon caramel. In a saucepan, melt butter over medium heat until it turns golden and smells nutty (2–3 minutes). Stir in sugar; cook, stirring occasionally, until it melts and deepens to amber.

   Remove from heat and carefully whisk in cream (it will bubble), then bourbon, vanilla, and a pinch of salt. Cool 5–10 minutes to thicken slightly.

4. Heat the oven. Preheat to 400°F (200°C). Line a baking sheet with parchment.
5. Roll the crust. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick.

   Transfer to the lined sheet.

6. Assemble. Spread 2–3 tablespoons of caramel in the center of the dough, leaving a 2-inch border. Arrange apples in overlapping circles or piles (your call), then drizzle 2–3 more tablespoons of caramel on top.
7. Fold and finish. Fold the border over the fruit, pleating as needed. Brush crust with egg wash and sprinkle with turbinado sugar for crunch.
8. Bake. Bake 35–45 minutes until the crust is deep golden and the apples are tender and bubbling.

   If the edges brown too fast, tent loosely with foil.

9. Cool and glaze. Cool 15–20 minutes. Warm remaining caramel slightly and drizzle over the galette. Finish with a pinch of flaky sea salt.
10. Serve. Slice and serve warm with vanilla ice cream or whipped cream.

    Yes, you deserve it.

Storage Instructions

• Room temp: Keep loosely covered for up to 1 day.
• Refrigerator: Store in an airtight container for 3 days. Rewarm at 325°F (165°C) for 10–12 minutes to crisp the crust.
• Freezer: Freeze slices tightly wrapped for up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes.
• Make-ahead: Dough can be made 3 days ahead or frozen 2 months.

  Caramel keeps refrigerated 1 week—warm gently before using.

Nutritional Perks

• Apples bring fiber and vitamin C, balancing the indulgence (a little).
• Browned butter and nuts-in-spirit vibes provide satisfying richness, so smaller portions still feel luxe.
• Smarter sugar usage: A thin layer of caramel + tart apples = big flavor without drowning in syrup.
• Alcohol note: Most alcohol cooks off during baking and caramel prep, but trace amounts can remain.

Avoid These Mistakes

• Overworking the dough. That’s how you get tough crust. Stop mixing once it holds together.
• Soggy bottoms. Don’t overload with caramel pre-bake; a thin base layer and a drizzle on top after baking keeps it crisp.
• Skipping chill time. Warm dough shrinks and leaks. Chill the rolled dough 10 minutes on the sheet if your kitchen is warm.
• Apple choice fail. Use firm, tart-sweet apples that hold shape (Honeycrisp, Pink Lady, Granny Smith).

  Red Delicious? Hard pass.

• Burning the caramel. Amber, not mahogany. If it smells acrid, start over.

  Bitter caramel ruins everything, IMO.

Variations You Can Try

• Maple-pecan twist: Replace 2 tbsp sugar in the filling with maple syrup and sprinkle 1/3 cup chopped pecans over the apples.
• Cheddar crust flex: Add 1/2 cup finely grated sharp cheddar to the flour for a sweet-savory crust that slaps.
• Salted miso caramel: Whisk 1 tsp white miso into the warm caramel for umami depth. Trust the process.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it.
• No-alcohol version: Swap bourbon for 2 tbsp apple cider plus 1/4 tsp vanilla and a tiny pinch of smoked salt.

FAQ

Can I use store-bought pie dough?

Yes. It won’t be quite as flaky as homemade, but it’s still delicious.

Dock it lightly with a fork and keep it cold before baking.

What apples work best?

Firm, tart-to-balanced varieties: Honeycrisp, Pink Lady, Granny Smith, Braeburn. Mixing two types gives better texture and flavor.

Does the alcohol cook off completely?

Most cooks off during caramel making and baking, but trace amounts can remain. If that’s a concern, use the no-alcohol swap suggested above.

How do I know my caramel is ready?

Look for a deep amber color and a toasty aroma, not burnt.

If you have a thermometer, 350°F–355°F (175°C–179°C) is the sweet spot.

My crust leaked—what happened?

Likely too much liquid from the apples or overly warm dough. Use cornstarch, keep dough cold, and don’t overdo the caramel pre-bake.

Can I make this in a cast-iron skillet?

You can, but bake on the lower rack and watch the bottom closely. Cast iron browns faster, which is great—until it’s not.

In Conclusion

This Bourbon Caramel Apple Galette is rustic elegance with zero pretension.

A flaky crust, juicy apples, and a sinful bourbon caramel do all the heavy lifting. It’s weeknight-easy, dinner-party-worthy, and wildly photogenic—FYI, your social feed will thank you. Bake it once, and it’ll become your fall mic drop.