Bourbon Apple Sourdough Galette
If fall was a dessert it would be this bourbon apple sourdough galette. The classic flaky, buttery pie crust, made wholesome with no refined sugar (we’re using maple syrup as the sweetener), heritage flour, and sourdough for added gut benefits combined with a gooey, warm apple filling packed with fall spices and a touch of bourbon for just a hint of added flavor - it’s all unbeatable. This is a cozy staple in our family this time of year, and it holds such a special place in my heart.
Why Sourdough?
Of course, if I’m baking, it’s made with sourdough for the incredible benefits that come with proper fermentation (more about that here if you’re interested!). The nice thing about this sourdough pie crust recipe is that you can make it ahead of time and long ferment it in the fridge (I’ve even made it a day or two in advance to really maximize those benefits), but it can also be whipped up quickly if you’re short on time! Either way, incorporating sourdough - especially if you’re pairing it with quality heritage flour - adds so many benefits. That combined with using no refined sugar makes this fall galette more nourishing than most.
Ingredients
What You'll Need for the Pie Crust (makes 1 large pie/galette):
- 150g organic heritage flour (Sunrise Flour Mill organic heritage flour is always my go to, but you can use whatever your preference is)
- 3g quality sea salt
- 35g pure maple syrup
- 85g sourdough starter (active or discard)
- 1 stick of butter (about 113g, cold)
What You'll Need for the Bourbon Apple Filling:
- about 3.5 pounds of apples (whatever your preference is), peeled, cored, and cubed (about 5 or so large apples)
- 1 tbsp quality bourbon (or whiskey, can also use water if you prefer)
- 50g pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- pinch of salt
- 50g grass fed butter (set aside)
Bourbon Apple Sourdough Galette Instructions:
Prep the Sourdough Pie Crust:
In a bowl, combine dry ingredients. Grate cold butter into dry ingredients and cut together with a pastry cutter/fork.
Add in wet ingredients and mix until just incorporated.
Shape dough into a round, cover, and chill for at least an hour. (For added fermentation benefits, chill overnight or even for a day or two in the fridge!)
Remove from fridge, roll out, and shape as desired.
Make the Bourbon Apple Filling:
Peel, core, and cube apples.
In a bowl, combine apples, bourbon, maple syrup, cinnamon, cloves, nutmeg, and salt. Mix until apples are covered and everything is evenly incorporated.
Heat a cast iron pan over medium-low heat. Throw in butter.
Add apple mixture to the hot pan, and stir to mix in butter.
Let cook for 10-15 minutes, stirring occasionally. You want the apples to be just about fork tender and the sauce to become slightly thicker.
Prepare the Galette:
Preheat your oven to 425F.
Place the prepared crust on a parchment-lined baking sheet. Spoon the apple filling onto the crust, leaving about a 2-inch gap all the way around the sides. Make sure to scrape out any buttery goodness left behind in the pan over the top of the apples!
Fold the excess crust over the apple filling, working around the sides of the galette as you go.
Bake for 15-20 minutes, or until the crust is golden brown.
Let cool for a few minutes, and top with ice cream or whipped cream. Enjoy!
How to Store Your Bourbon Apple Sourdough Galette
If you have any leftovers, this galette stores and reheats great! Just put what’s left in a container and refrigerate. It’s best reheated in the oven at 350F for 5 or so minutes or until warm.
If you give this a try, tag me on Instagram @sourdoughmamatn!
Want to take your sourdough skills further?
Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.