I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.
Also how cute did our pumpkins turn out??
Pear Gallette with St. Germain Whipped Cream
I am not fancy. I cook wearing yoga pants and oversized bro tanks with a terribly messy bun. But I believe you don’t have to be fancy to eat fancy. Food is and should be accessible to everyone – it’s a fabulous equalizer. This gallette is really a quick and dirty rustic pie with a fancy name.
Pear Gallette with St. Germaine Whipped Cream
- One pie crust (homemade or store bought)
- 3 ripe pears peeled and sliced
- ½ cup sugar
- 1/8 teaspoon cinnamon
- 2 dashed of nutmeg
- Squeeze of lemon juice
- 1 cup whipping cream
- 1 Tablespoon St. Germain
- 1 Tablespoon sugar (powdered or granulated)
Preheat the oven to 375 degrees. On a sheet pan lay out your crust and set aside.
Toss your sliced pears in a squeeze of lemon. Mix the sugar, cinnamon and nutmeg then dust them over the fruit. Pour this mixture into the center of your prepared crust- leaving a two inch border or crust. Begin to fold up the edges overlapping them slightly.
Brush the exposed crust with egg wash (one beaten egg with a dash of water) and sprinkle with sugar. Bake until the crust is golden, about 15 minutes.
For the whipped topping beat the cold whipping cream, St. Germain and sugar at a high speed until beautiful peaks of love form.
Dollop on your galette and you’re practically french.