After spending months in changing weather, where apples are abundant and fresh at every farm stand, I have now tested this recipe three times to determine the best ratios for bourbon, sugar, and butter. Our time on the bourbon trail was very educational in that I learned the barrel aging and qualities of bourbon best for baking, so this recipe is made with the Four Roses Single Barrel bourbon whiskey, aged roughly 5 years.
1 1/2 cups of flour (I use a mix of all-purpose and wheat)
1/4 tsp salt
8 tbsp good butter
1/4 cup iced water
- Cut butter into quarter inch cubes and make sure it stays cold.
- With a pastry knife, mix flour, salt, and butter until the dough is pea sized.
- Add in water and work dough with your hands until it just binds together. Don't over mix or dough will get too tough.
- Form dough into ball and wrap in plastic wrap.
- Refrigerate for at least 2 hours to overnight.
2-3 tart apples, peeled and cored
2 tbsp butter
3 tbsp brown sugar, plus 2 tbsp for topping
3 tbsp bourbon
1 tsp cinnamon
1/2 tsp sea salt
1 egg, beaten
1 tbsp white sugar
- Preheat oven to 350°.
- Halve and slice apples very thinly.
- Roll out dough between two sheets of parchment paper until very thin. Place dough on a baking sheet still on the parchment paper.
- In a sauce pan, melt butter.
- Add brown sugar, cinnamon, salt, and bourbon to melted butter and continue cooking over low heat until sauce begins to thicken. Whisk mixture throughout cooking.
- Arrange apple slices in an overlapping pattern at least an inch from the edges of the crust.
- Pour thickened caramel mixture over top of apples.
- Fold edges of crust over apples on all four sides.
- Sprinkle the extra brown sugar on top of apples.
- Brush egg onto the top of crust and sprinkle with white sugar.
- Bake galette for 30-40 minutes or until crust is browned.
Serve with ice cream and joy.