Caramel Corn Apple Galette

4.67 from 3 reviews

This small batch recipe for Caramel Corn Apple Galette is combines two delicious Fall desserts into one! Made with a creamy caramel and freeze dried sweet corn custard, and simple cinnamon sugar Honeycrisp apple filling. Then baked in a light and flaky pie crust for a pretty, yet rustic, pie for two!

Prep Time30

Cook Time40

Chill1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 360kcal

Author: Erin Cernich

Equipment

Baking Sheet Lined with Parchment Paper

Ingredients

Pie Crust

1 cup all-purpose flour
1 tablespoon cornmeal optional
2 teaspoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
¼ teaspoon apple cider vinegar or white distilled vinegar
2 to 4 tablespoons ice water
1 egg white, beaten for brushing crust
cinnamon sugar for topping crust

Caramel Corn Custard

⅓ cup freeze dried sweet corn, ground to powder
½ cup milk, any kind
1 large egg yolk
1 ½ tablespoons cornstarch
¼ cup light brown sugar
1 tablespoon unsalted butter
½ cup heavy whipping cream

Apple Filling

1 ½ cups apples, cut into cubes or slices about 1 and 1/2 large apples
½ teaspoon lemon juice
¼ teaspoon ground cinnamon
1 tablespoon granulated sugar

Instructions

Pie Crust

Note -The butter needs to be cold. Before you begin making the dough, cut the butter into cubes, and place in the freezer for about 10 to 15 minutes ahead of time.
In a medium mixing bowl, whisk together the flour, cornmeal (if using), sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) - making sure they are all coated with flour.
1 cup all-purpose flour, 1 tablespoon cornmeal, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 6 tablespoons unsalted butter, cold and cut into cubes
Fill a small liquid measuring cup with ice water - as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar and 2 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note - The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.
1/4 teaspoon apple cider vinegar, 2 to 4 tablespoons ice water
Note - Weather and humidity can impact how much water you need to bring the dough together. You may find that you need more water than the recipe states.
Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 1 hour.

Caramel Corn Custard

In a food processor or blender, pulse the freeze-dried sweet corn to a powder.
In a medium mixing bowl, add the milk, egg yolk, and cornstarch. Whisk together until smooth and creamy, and the cornstarch has been dissolved. Stir in the sweet corn powder and set aside. Note - Reserve the egg white for brushing the dough before baking.
1/2 cup milk, any kind, 1 large egg yolk, 1 ½ tablespoons cornstarch, 1/3 cup freeze dried sweet corn, ground to powder
In a medium heavy bottom saucepan, add the brown sugar and butter. Heat over medium heat until the sugar has melted and starts to bubble. Allow the sugar to caramelize for about 1 to 2 minutes. Add the heavy cream to the sugar and stir with a spatula or whisk until the sugar has dissolved into the cream.
1/4 cup light brown sugar, 1 tablespoon unsalted butter, 1/2 cup heavy whipping cream
Remove the sugar cream from the heat and very carefully, drizzle about half of it into the cornstarch mixture while whisking constantly. Transfer the tempered mixture back into the saucepan and return the cream to medium heat. Continue to whisk the custard and cook until it starts to thicken and bubble - about 3 to 5 minutes.
Strain the custard through a fine mesh strainer set over a medium bowl. Cover with a piece of plastic wrap directly touching the top of the custard. This will keep a skin from forming. Cool the custard slightly at room temperature, then refrigerate until ready to use.

Apple Filling

Cube or slice the apples and transfer to a mixing bowl. Toss the apples with the lemon juice, cinnamon, and sugar. Set aside until ready to use.
1 ½ cups apples, cut into cubes or slices, 1/2 teaspoon lemon juice, 1/4 teaspoon ground cinnamon, 1 tablespoon granulated sugar
Baking the Galette - Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Remove the cooled chilled dough from the refrigerator and allow to come to room temperature for at least 15 minutes. Lightly flour your work surface. Roll the dough into a rough 8-inch circle. Transfer the dough to the prepared baking sheet.
Dollop the caramel corn custard onto the middle of the dough - Leaving at least a 2-inch border of dough. Next, pile the prepared apples on top of the cream. It may seem like a lot of apples, but they will bake down.
Fold up the edges of the dough around the apples and custard. The filling will not be fully covered by dough - which is what we want.
Mix the reserved egg white with a couple splashes of water and brush the edges of the dough. Then, sprinkle the cinnamon sugar over the top of the galette.
1 egg white, beaten, cinnamon sugar
Bake the galette for 35 to 40 minutes, or until the crust is a golden brown. Let cool before serving. Top with your favorite ice cream or whipped cream and Enjoy!

Notes

Serving Size - This is a small batch recipe that can be doubled. For a larger galette, roll the dough into at least a 10-inch circle. The bake time will need to be adjusted by at least 5 minutes.
Best Apples - I like Honeycrisp apples for their flavor and texture. Any firm apple will work - like a Fuji, Pink Lady, or Granny Smith.
Storing - The galette should be covered and refrigerated because of the cream. It will last about 3 to 5 days in the refrigerator. Bring to room temp to serve.
Freezing - I don't recommend freezing the baked galette because the texture of the cream will change consistency. You can freeze the pie dough for up to 3 months. Thaw in the refrigerator.

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