Instructions

1. First, make the salted caramel sauce. In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
   Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.
2. Next, pour in the heavy cream and the salt. Stir until everything is combined. Pour 1/3 cup of the salted caramel into a large bowl (you’ll add the apples to it later, so make sure it’s big enough!) and place the rest of it in an airtight container. Set aside.
3. Preheat oven to 375°F. Line a large baking tray with parchment paper.
4. Sprinkle a work surface with flour. Roll out your pie crust into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your apples!
5. Peel and core your apples. Cut them in half, then slice the halves into thin slices. Add the apples, spices, and salt to the bowl with the 1/3 cup of caramel. Use a wooden spoon (or your hands if you’re not afraid to get messy) to stir everything together until evenly coated.
6. Transfer the apple to the center of your galette, arranging them however you desire. Lift the edges of the dough over the apples, folding every 3-4 inches as you go around.
7. Mix egg with 1 tablespoon water and brush over crust. Bake for 30-40 minutes, until the apples are soft and the crust is golden brown. Serve with vanilla ice cream!