salted caramel apple galette with pink pearl and cortland heirloom apples

Fall makes me think of things like falling leaves and pumpkins and warm soups and apples.

Apples! Sure, we can get apples year round but we don’t always get apples like these. I was recently given a few apples to experiment with from Frieda’s – two different varieties that I had never heard of!

The Pink Pearl (left) and the Cortland (right).

Pink Pearls were developed in the 1940’s by a Northern California breeder while the Cortland was developed at the New York State Agricultural Experiment Station in Geneva in 1898.

As you can see, the Pink Pearl has pink overtones within the flesh of the apple. It’s got a slightly tart taste. It’s not like “Granny Smith OMG tart” either – a bit more mild with a touch of sweetness. The cortland is very white and crisp and much sweeter than it’s counterpart.

These unique heirloom apples will be available at local Sprouts stores starting October 17th, so you can get some of these beautiful apples for yourself!

I decided to take these beautiful apples to produce this: a salted caramel apple galette.

Want to go on a apple galette making journey with me?

Of course you do!

First things first… we need salted caramel sauce.

Oh, I suppose you could just cheat and buy a jar of sauce. They do make a really wonderful one at Trader Joe’s. But I was feeling rather down in the dumps that day due the radiator in my car bursting and causing my car to break down that I wanted to do something therapeutic: like baking and making caramel sauce from scratch.

Caramel sauce it actually quite easy. Sugar and water, into a pan, set it to shimmer. And don’t touch it! No stirring!

Okay, maybe I swirl it around a little… but that’s just to see how amber it’s getting.

All of those crazy bubbles get in the way, I tell you.

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