A Fall Memory Baked into Every Bite
Every autumn, when the air starts to turn crisp and the leaves outside take on their golden and amber glow, I find myself drawn back to the kitchen. One of my earliest food memories is standing on a stool beside my grandmother, helping her crimp tiny apple hand pies with the edge of a fork. The smell of cinnamon and butter would fill the whole house, mixing with the hum of conversation and the warmth from the oven. Those moments had a kind of quiet magic — the blend of love, patience, and the simple comfort of apples and pastry.
Now, years later, that same spirit finds its way into my Salted Caramel Apple Sourdough Galette — a rustic, free-form pastry that captures the essence of those homemade apple hand pies but with a new twist. This recipe celebrates everything cozy about fall baking, but brings in an unexpected star: sourdough discard. Using discard in the crust gives it a tender, melt-in-your-mouth texture with just a hint of tang that balances the sweetness of caramel and apples beautifully.
As the galette bakes, the crust turns golden and flaky, its edges bubbling where the salted caramel pools and thickens. The scent is pure comfort — roasted apples mingling with warm brown sugar, cinnamon, and a touch of sea salt. Picture this: a warm kitchen on a cool day, light spilling across the counter, the sizzle of caramel on parchment paper. That’s the moment when baking feels like a kind of old-fashioned therapy — grounding and joyous all at once.
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Salted Caramel Apple Sourdough Galette – Cozy Hand Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 galette 1x
Description
A rustic, free-form galette featuring a flaky sourdough discard crust filled with spiced apples and drizzled with salted caramel for a cozy fall dessert.
Ingredients
Instructions
1. In a large bowl combine flour, sugar, and salt, cut in cold butter until pea-sized pieces form.
2. Stir in sourdough discard and 1 tablespoon ice water, adding more water if needed, until dough just comes together.
3. Shape dough into a disc, wrap, and chill in the refrigerator for 30 minutes.
4. In another bowl toss sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, and flour or cornstarch.
5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface roll chilled dough into a 12-inch circle about 1/4 inch thick.
7. Transfer dough to the prepared sheet, leaving parchment underneath, and pile apple filling in the center, leaving a two-inch border.
8. Drizzle 1/4 cup salted caramel over the apples.
9. Fold edges of the dough up and over the filling, pleating as needed to form a rustic edge.
10. Beat egg with milk or water and brush evenly over the crust.
11. Bake 35–40 minutes until crust is deep golden and filling bubbles.
12. Let cool on the baking sheet for 10 minutes before slicing.
13. Serve warm with extra salted caramel, ice cream, or whipped cream.
14. Store leftovers in an airtight container at room temperature for one day or refrigerate up to three days; reheat at 325°F for 10 minutes to crisp.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8 slices
Keywords: salted caramel, apple galette, sourdough, hand pie, fall dessert, rustic pastry, cozy bake
Whether you’re stirring the filling, rolling out dough, or waiting for the first slice to cool enough to eat, this apple hand pie recipe connects you to the rhythm of fall itself. Simple ingredients, humble tools, and a promise of homemade comfort — it’s everything I love about baking rolled into one golden galette.
Why This Sourdough Apple Galette Belongs on Your Table
Apple season and sourdough baking share something special — both thrive on patience and tradition. When cooler weather arrives, we crave hearty soups, warm bread, and desserts that remind us of home. That’s where this Sourdough Apple Galette comes in. It’s a recipe that feels both familiar and new, a clever way to use up leftover starter while turning everyday apples into something truly celebratory.
Rustic desserts like galettes are at home on any autumn table, but they shine especially bright among Thanksgiving Sourdough Desserts and cozy weekend brunches. Their unpolished beauty — the folds of flaky crust, the bubbling fruit center — makes them as satisfying to look at as they are to eat. This version, especially, celebrates the best of both worlds: the soulful appeal of Sourdough Hand Pies and the decadence of salted caramel apples.
Throughout this guide, you’ll find everything you need to bring the recipe to life — from crafting the perfect sourdough discard crust to layering tart apples and drizzling golden caramel. We’ll talk about the best apple varieties for baking, tips for keeping your crust crisp, and simple serving ideas that make this galette shine on any table.
If you love cozy, rustic desserts and you’re always on the lookout for creative apple recipes sourdough bakers can use, this is the one to bookmark. The Salted Caramel Apple Sourdough Galette isn’t just another fall treat — it’s a comforting, shareable reminder that sometimes the simplest ingredients make the sweetest memories.
Ingredients and Tools for the Perfect Sourdough Galette
Sourdough Crust Ingredients for a Flaky Finish
Every great galette begins with a great crust — and this one is no exception. What makes the Sourdough Hand Pie crust so special is the use of sourdough discard. That little jar in your fridge isn’t just a byproduct of bread baking; it’s a secret weapon for incredible texture and flavor. The tangy notes of the discard mingle beautifully with rich butter and a touch of sugar, creating a crust that’s tender, crisp, and just slightly complex — the perfect match for salted caramel apples.
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 1 ½ cups (180g) | Provides structure |
| Unsalted butter (cold, cubed) | ½ cup (115g) | Adds flakiness and rich flavor |
| Sourdough discard (100% hydration) | ½ cup (120g) | Gives tender crumb and subtle tang |
| Granulated sugar | 1 tbsp | Balances flavor and aids browning |
| Salt | ½ tsp | Enhances overall taste |
| Ice-cold water | 1–2 tbsp, as needed | Helps bring dough together |
Each ingredient plays a small but important role. Cold butter creates steam pockets as it bakes, leading to those irresistible layers. The sourdough discard helps reduce waste while acting as a partial liquid and leavening agent, giving this dessert crust a distinct artisanal quality. A touch of sugar softens the tang and encourages a golden finish, while a splash of water binds everything without overworking the dough.
Pro Tip: Chill your mixing bowl and butter before starting. A cold environment is key to keeping the fats solid, ensuring maximum flakiness once baked. This crust can also be prepared a day in advance — simply wrap it tightly and refrigerate until you’re ready to fill and bake.
Besides being eco-friendly and delicious, using sourdough discard in apple recipes sourdough style desserts like this galette adds character that ordinary pastry dough can’t match. It’s buttery yet light, rustic yet refined — everything you want in a cozy, fall-inspired bake.
Apple Filling & Salted Caramel Components
The heart of this Salted Caramel Apple Sourdough Galette lies in its filling — tender apples wrapped in caramel, cinnamon, and nutmeg. Choose a combination of firm, tart apples (like Granny Smith or Honeycrisp) with a sweeter variety (like Fuji or Gala) for a balanced flavor that holds its shape during baking. The contrast between the tangy and sweet apples pairs perfectly with the rich caramel and flaky sourdough crust.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Apples (peeled, cored, thinly sliced) | 3–4 medium (about 4 cups) | The star of the show — tart and juicy |
| Brown sugar | 2 tbsp | Deepens sweetness and enhances caramel taste |
| Ground cinnamon | 1 tsp | Classic spice warmth |
| Ground nutmeg | ¼ tsp | Adds cozy flavor depth |
| Lemon juice | 1 tsp | Prevents browning and balances sweetness |
| All-purpose flour or cornstarch | 1 tbsp | Thickens fruit juices during baking |
| Salted caramel sauce | ¼–⅓ cup | Adds rich, buttery sweetness |
When it comes to the salted caramel, you can go homemade or use your favorite store-bought jar. If you’re making your own, aim for a smooth sauce with a hint of sea salt — not too salty, but enough to complement the apples’ natural tartness. Drizzle some into the apple mixture before assembling, and reserve a little extra for serving.
Flavor tip: Toss your sliced apples with lemon juice first, then stir in the sugars and spices. This ensures even coating and helps the filling stay vibrant while baking. The small addition of flour or cornstarch catches excess juice, preventing soggy crust issues later.
Before you start assembling your Sourdough Hand Pie galette, double-check that you have these essential kitchen tools nearby:
- Mixing bowls (one for dough, one for filling)
- Rolling pin
- Parchment paper
- Large baking sheet
- Pastry brush
When you bring these components together — the flaky tang of sourdough, the spiced apples, and the glossy salted caramel — you get a fall dessert that feels both familiar and extraordinary. With just a few pantry staples and some simple tools, your kitchen transforms into a cozy hub of golden pastry and sweet, buttery aroma.
Step-by-Step Guide to Baking Your Salted Caramel Apple Sourdough Galette
Preparing the Sourdough Crust and Apple Filling
Now that your ingredients are ready and your kitchen smells faintly of apples and butter, it’s time to roll up your sleeves and start creating the magic. Working with sourdough pastry feels as comforting as it is rewarding — the dough has a soft, elastic quality thanks to the discard, making it easy to shape yet sturdy enough to hold juicy apple slices and caramel.
Start by removing the sourdough crust from the fridge. Let it rest for a few minutes until slightly pliable; this prevents cracking when rolled. Lightly flour a clean surface and your rolling pin, then begin rolling from the center outward, rotating the dough with each pass until you have a rustic round about 12 inches in diameter and ¼ inch thick. The beauty of a galette — and what makes it one of the most approachable Sourdough Hand Pies — is that perfection isn’t the goal. Uneven edges and small cracks only add charm and character.
Transfer the rolled dough to a parchment-lined baking sheet. If the dough feels warm or sticky, a quick chill in the refrigerator for 10 minutes will help it firm up again before filling.
Now for the filling: spoon the spiced apple mixture into the center of the crust, leaving a two-inch border all the way around. Drizzle a few tablespoons of salted caramel over the apples, letting it weave through the slices without drowning them. Fold the edges of the dough gently over the filling, overlapping slightly as you work your way around to create a rustic envelope. Brush the crust with egg wash and sprinkle with coarse sugar if desired.
At this stage, your Salted Caramel Apple Sourdough Galette looks like a piece of autumn art ready for the oven. This is the essence of cozy baking: slowing down, creating beauty, and savoring every small moment in the process.
Baking, Serving, and Storage Tips
Preheat your oven to 400°F (200°C). Slide the galette onto the center rack and bake for 35–40 minutes, or until the crust turns deep golden brown and the filling bubbles at the edges. Midway through baking, the inviting aroma of cinnamon, sugar, and butter will wrap your kitchen in warmth.
When the crust is crisp and the apples are tender but not mushy, remove the galette and let it cool on the baking sheet for about 10 minutes. Resist cutting immediately — this short rest lets the caramel thicken slightly.
Serve with a drizzle of warm salted caramel over each slice. Add vanilla ice cream or whipped cream for extra indulgence. Prepare ahead by chilling or freezing dough as needed; leftover slices can be stored airtight and reheated in a low oven to regain their crispness. Avoid microwaving to keep that flaky bite intact.
This galette shines as a centerpiece for holiday tables or simple fall evenings. Each bake feels like a small celebration — a blend of homemade charm, seasonal fruit, and the humble versatility of sourdough discard.
Frequently Asked Questions about Sourdough Apple Hand Pies
Q1: Can I use fresh sourdough starter instead of discard?
Yes, though the texture and flavor will vary slightly. Active starter is lighter and produces a more buttery, less tangy crust.
Q2: What types of apples work best for this galette?
Tart and firm varieties like Granny Smith, Pink Lady, or Honeycrisp hold shape well. A mix of two or three kinds provides depth of flavor.
Q3: Can the dough be made ahead and refrigerated?
Absolutely. Wrap and chill up to 24 hours or freeze for a month. Allow to thaw overnight before rolling out.
Q4: How do I store leftovers and keep the crust crisp?
Keep at room temperature for one day or refrigerate up to three. Reheat in a 325°F (165°C) oven for 10–12 minutes to re-crisp.
Q5: Why is my galette crust too soft or soggy?
Excess fruit juice often causes sogginess. Mix apples with flour or cornstarch and chill the assembled galette before baking. Baking on a preheated sheet pan also helps create a crisp base.
A Rustic Dessert You’ll Make Again and Again
There’s something deeply satisfying about turning humble ingredients — apples, flour, butter, and a bit of sourdough discard — into a dessert that feels both nostalgic and new. The Salted Caramel Apple Sourdough Galette brings together the best parts of rustic baking: buttery pastry, golden caramel, and aromatic fruit layered in a free-form pie that anyone can make.
This isn’t just an Apple Hand Pie Recipe — it’s a celebration of creativity in the kitchen, a soulful way to give your sourdough starter a sweet purpose. The gentle tang of the crust balances the richness of salted caramel, making it a perfect choice for festive tables and cozy weekends alike.
Whether you’re an experienced sourdough baker or just getting started, let this galette remind you that baking is about comfort and connection. Serve it with a scoop of ice cream, share it with people you love, and enjoy the scent of apples and spice filling your home. Every slice captures the essence of fall — simple, golden, and made with love.
