All the yummy flavor and tender crust of a homemade double crust apple pie in half the time. The shortcut is using a refrigerated, rolled up pie crust. The edges of the crust are simply folded over the piled up apples instead of fitting into a pie plate.
Keyword apple pie, apples, easy dessert, galette
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Kathleen Phillips | GritsAndGouda.com
1refrigerated, rolled-up pie crust1/2 of a 15-oz pkg
3large or 5 small Granny Smith apples
1/4cuplight brown sugar
1medium or large egglightly beaten with a fork
2tablespoonsturbinado sugarsugar in the raw
1/4 cupcaramel dip or ice cream toppingI prefer Marzetti dip or Smuckers Salted Caramel topping
Vanilla ice creamoptional
Preheat oven to 400°F.
Remove rolled pie crust from the box and place it on the counter for 15 to 20 minutes. The box directions say to do this but many overlook it-like I did for many years!
Meanwhile, peel and slice apples into 1/8-inch thick slices. Toss the apple slices in lemon juice in a large bowl to prevent browning.
Combine the flour, brown sugar, and cinnamon in a small bowl and sprinkle it over the apples, tossing gently to coat the apples.
Unroll the pie crust and gently roll out into a 12-inch circle with a rolling pin. Tip: Roll the edges slightly thinner for a delicate edge. It will make it look homemade. (It starts out as an 11-inch circle. Fold the crust in half and gently move over a large baking pan or pizza pan. (You can line this with foil or parchment, if you like.)
Pile the apples up in the middle leaving about a 2 to 2 1/2 inch border on the pie crust. These will cook down considerably. You can arrange the apples in a concentric circle or leave them alone. I arrange the ones on the very top that will show and leave the ones underneath alone.
Drizzle the butter over the apples.
For the rustic folded edge, pull about a 2 inch section of the edge toward the middle and lay it down about 3 inches from the middle, take the next 2 to 3 inch section of edge and repeat, overlapping each section until all edges are folded in.
Brush the pie crust edges with the beaten egg and sprinkle the pie crust and apples with turbinado sugar. Bake uncovered for 30 to 35 minutes or until the crust is nicely browned and apples are bubbly.
Place caramel dip in a small bowl and microwave it 20 seconds or until thin enough to drizzle. Ice cream topping will drizzle without heating. Drizzle it over the crust and apples and top with vanilla ice cream, if you like.
Pro Tip: Don't forget to let the pie crust stand 15 to 20 minutes at room temperature according to the package directions. This step is in the package directions but many people skip it or didn't know to do it.