Caramel Apple Galette with Amareto

Caramel Apple Galette with Amaretto

Indulge your taste buds in the warm embrace of autumn with our delectable Caramel Apple Galette infused with a delightful hint of Amaretto. As the leaves begin to paint the world in rich hues of red and gold, we invite you to savor the flavors of the season in this rustic, free-form pastry that’s as easy to make as it is to enjoy. Made in partnership with Lucky Leaf.

Caramel Apple Galette with Amaretto

This mouthwatering dessert that combines the sweetness of caramel with the comforting warmth of amaretto, all nestled within a flaky, golden crust. If making a pie has always been challenging for you, we got you covered. This is the easiest pie ever.

Caramel Apple Galette with Amareto

Caramel Apple Galette with Amaretto

This rustic yet elegant treat pairs the natural sweetness of caramelized apples with the nuanced flavors of amaretto, all encased in a flaky, golden-brown pastry. This recipe promises a delicious, autumnal culinary adventure. Let’s make the easiest apple pie ever: the Caramel Apple Galette with Amaretto. Made in partnership with Lucky Leaf.

  • Author: Crosby’s Molasses


Units Scale
  • 1 package refrigerated pie crusts or pie dough
  • 1 can Lucky Leaf Caramel Apple Pie Filling
  • 2 Tbsp. Amaretto*
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 egg, lightly beaten
  • course sugar (for sprinkling)
  • 1 cup vanilla ice cream or Greek yogurt (for topping)


  1. Preheat the oven to 350°F. Let pie crusts or pie dough stand at room temperature for 15 minutes.
  2. Meanwhile, line a large baking sheet with parchment paper. Unroll crusts. Place on a prepared baking sheet; set aside. If you are using pie dough, roll into a disc of about 10 inches and set aside. You will have enough pie filling for 2 galettes so you can prepare 2 crusts or 2 pie dough.
  3. In a medium bowl stir together Lucky Leaf Caramel Apple Pie Filling, amaretto and Crosby’s Fancy Molasses.
  4. Spoon half of the filling onto the center of each pie crust, leaving a 2-inch border. Fold edges of pie crusts over filling, pleating as necessary, leaving the center of filling exposed. Brush the edges of the crust with the beaten egg (you won’t need it all) and sprinkle the crust with coarse sugar.
  5. Bake for 20-25 minutes or until filling is bubbly and crust is golden.
  6. Remove and cool on a baking sheet for 30 minutes. When ready to serve, cut the galettes into wedges, and serve slightly warm topped with ice cream or Greek yogurt.


*You can omit amaretto in this recipe.

You will have enough filling to make 2 galettes.

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