Bourbon Apple Galette

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


  1. Cut butter into quarter inch cubes and make sure it stays cold.
  2. With a pastry knife, mix flour, salt, and butter until the dough is pea sized.
  3. Add in water and work dough with your hands until it just binds together. Don't over mix or dough will get too tough.
  4. Form dough into ball and wrap in plastic wrap.
  5. 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



  1. Preheat oven to 350°.
  2. Halve and slice apples very thinly.
  3. Roll out dough between two sheets of parchment paper until very thin. Place dough on a baking sheet still on the parchment paper.
  4. In a sauce pan, melt butter.
  5. 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.
  6. Arrange apple slices in an overlapping pattern at least an inch from the edges of the crust.
  7. Pour thickened caramel mixture over top of apples.
  8. Fold edges of crust over apples on all four sides.
  9. Sprinkle the extra brown sugar on top of apples.
  10. Brush egg onto the top of crust and sprinkle with white sugar.
  11. Bake galette for 30-40 minutes or until crust is browned.

Serve with ice cream and joy.