Salted Caramel Apple Cheesecake Gallette

By carvalhohm

Ingredients

• 1 can apple pie filling (18-21 ounces)
• 1/2 teaspoon cinnamon
• 1 package cream cheese
• 1/3 cup sugar
• 1 egg
• 2 tablespoons cornstarch
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla
• 1 store-bought frozen pie crust thawed
• 2 teaspoons all-purpose flour for dusting
• 1/2 cup caramel topping mixed with 1/2 teaspoon sea salt
• 1 egg beaten with 2 tablespoons water for an egg wash
• 2 tablespoons turbinado sugar

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from charbroil.com

Preparation

Step 1

Preheat the grill by turning one burner on high and leaving the other burners off. Place a baking sheet or pizza stone on the unlit side.
Toss the apples with cinnamon in a medium bowl and set aside.
Using a mixer, whip the cream cheese and the sugar until fluffy. Add the egg, cornstarch, whipping cream and vanilla and continue to beat until smooth.
Roll out the pastry dough on a floured piece of parchment paper until it is a flat circle.
Using a spatula, spread the cream cheese filling on the pie leaving a 2-inch space around the perimeter.
Drizzle 1/4 cup of the salted caramel onto the cream cheese layer.
Spread the apples and cinnamon on top of the cream cheese.
Fold over the edge of the crust all around the pie.
Brush the pie edge with the egg wash and sprinkle with turbinado sugar.
Place the galette on the pizza stone, leaving the pie on the parchment paper.
Close the grill lid.
After 15 minutes open the lid and turn the pie.
After an additional 15 minutes open the lid and turn the pie again. This will ensure you have a nicely browned crust all around the edges.
Bake on the grill another 10 minutes or until the apples are bubbling and the crust is nicely browned.
Remove from the grill and cool slightly.
Drizzle with remaining caramel and sprinkle with additional sea salt if desired.