If you live in the Yakima Valley, chances are you know a little something about Copper Pot Caramels. Locally crafted in handmade small batches, these caramels are famous around our little town. Up until today, you could buy a box of caramels or a jar of sauce at many retail locations around town. But, as many small businesses face, with growth comes many challenges, and the ladies of Copper Pot have decided for this season of life, to scale their business back and focus on small batches, occasional pop up shops and forgo retail and wholesale orders for the time being.
So in honor of Copper Pot Caramels and because I love all things apple and caramel, and really what’s more Yakima Valley than apples, I threw together this easy dessert. I used a premade pie crust but for days when I have a little more time to make dough this is my go-to recipe.
Apple Gallete with Copper Pot Caramel Sauce
- Two large Fuji apples, thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- juice of half a lemon
- pinch of nutmeg
- 1 store bought pie crust
- 1 egg yolk
- raw sugar for sprinkling
- 2 tablespoons caramel sauce (any kind will do)
- vanilla ice cream
Set the oven to 425 degrees. On a lined cookie sheet, lay out the pie dough. In a bowl combine the apples, brown sugar, cinnamon, nutmeg and lemon juice making sure that the apples are well coated. Pour the apples into the center of the pie dough, arranging them so that there is about two inches of dough all the way around. Carefully fold the dough up onto the apples, making a little pocket. This is ‘rustic’ and does not need to be perfect. This is one of many reasons why I love this recipe. No fluted edges! In a small bowl, whisk the egg yolk with a tiny splash of water and brush the crust with the egg. Sprinkle with raw sugar and bake in the oven for 25-30 minutes until the crust is golden brown. When it comes out of the oven, let it cool for a minute or two and then drizzle the entire thing in caramel sauce. Serve with a big scoop of ice cream and as many spoons as you need. (It’s actually a huge mess if you do it that way, usually I slice it like a pizza with a scoop of ice cream for each piece).