Yesterday I woke up super early and decided I wanted to bake an apple pie, yet I did not have enough apples to fill a pie. With a little quick thinking I came up with the perfect solution.
My friends at Pacific recently sent me some Thanksgiving staples, one of which was a container of Whole Cranberry Sauce. Diamond Nuts also stocked me up with plenty of nuts to last me through the holiday season. Mix some chopped walnuts with sliced apples and cranberry sauce and you have yourself one butt kicking pie (or galette ) filling.
Sunday breakfast most defiantly consisted of warm buttery pastry filled with apples, cranberries, nuts, spices and then topped with a tangerine caramel sauce. I earned some cool mom points for sure.
My early morning bake session could not have come at a better time because I am also participating in a virtual bridal shower for my friend Joanne!
For those of you who do not know Joanne, she is the mastermind behind the beautiful and delicious blog, Eats Well With Others. We all love Joanne so much and wish she and her soon to be husband many years of happiness and love.
What better treat to make for a fall bridal shower than a warm Caramel Cranberry Apple Galette?
Caramel Cranberry Apple Galette
1 single pastry crust (I use homemade, you can use store bought if you'd like)
3 medium apples, cored and sliced thin ( I leave skin on, you can peel if you want)
1 16 oz container of Pacific's Organic Whole Cranberry Sauce
1/2 cup chopped Diamond California Walnuts
1/4 cup flour
1 tsp tangerine juice
1 tsp tangerine zest
1 tsp apple pie spice
For the caramel sauce:
1/2 cup granulated sugar
4 tsp unsalted butter
1/4 cup heavy cream
Pinch of salt
1 tsp tangerine zest
Preheat oven 375 degrees.
Roll pie crust out into a circle, 1/8 of an inch thick. Transfer to a parchment paper lined cookie sheet.
In a mixing bowl toss apples with flour, tangerine juice, tangerine zest, apple piece spice and cranberry sauce. Once incorporated, spread on to pie crust leaving 1.5 of an inch edge all around.
Fold the edge up, pressing gently to hold the filling in.
Brush entire pastry with buttermilk, sprinkle with raw sugar and bake for about 40 minutes or until the pastry is golden all around.
Allow galette to cool slightly while preparing your caramel sauce.
To prepare the caramel, heat sugar over medium heat in a small sauce pan mixing with a rubber spatula.
Once it is complexly melted and turns to a golden brown color add in the butter.
Once the butter is melted, remove from heat and while whisking, slowly drizzle in the heavy cream.
Once the cream is completely whisked in, return to heat and bring to a low boil for about one minute, mix in salt and tangerine zest.
Drizzle warm caramel over the top of your galette, and serve!
To check out what my friend's are bringing to Joanne's Bridal Shower click on the links below!
Pumpkin Spice White Russian - Nutmeg Nanny
Warm Apple Pie Cocktail - Miss In The Kitchen
Bourbon Apple Cider Cocktail- Cook Like Champion
Baked Brie with Honey and Sliced Almonds - The Lemon Bowl
Butternut Squash and Apple Galette - Warm Vanilla Sugar
Roasted Pumpkin Crostini - Annie's Eats
Kale Salad with Maple Butternut Squash and Pomegranate Dressing - Blahnik Baker
Lemony-Pasta Stuffed Zucchini - Very Culinary
Pumpkin Dip with Apple Chips- Meadows Cooks
Pumpkin Cinnamon Roll Cake - The Baker Chick
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel- Taste and Tell
Caramel Apple Upside Down Cake - The Girl in the Little Red Kitchen
Snickerdoodle Bundt Cake - Chocolate and Carrots
Caramel Corn Chocolate Chip Cookies - The Cooking Actress
Caramel Cranberry Apple Galette - Bakeaholic Mama
Coconut Pecan Tarts - Bake or Break
Cranberry Margarita Cupcakes - Baker by Nature
Gingerbread Truffles - Dinners Dishes and Desserts