This apple galette is an easy way to satisfy your cravings for pie. You will love baking and sharing this delicious, flaky tart all year long
Why you'll love it
This flaky, buttery apple galette is the perfect fall dessert for anyone who wants a slice of apple pie, but don't want to deal with making a full double crust pie that takes longer to make and bake. It is one of those quick and easy apple desserts just like my caramel apple upside down cake and apple crumble that you can make all year long any time you are in the mood for those cozy vibes. The galette dough takes only minutes to make and guarantees a flaky, buttery crust.
- This is perfect for bakers of all skill levels and makes a great beginner pie
- It is a sure crowd pleaser that everyone loves
- It's a lot faster than baking a traditional apple pie
What is a galette?
In its simplest terms, galette is the French term for an open faced, free-form pie. It has a single bottom crust that you fold over the top of the filling for a simple and rustic appearance. Galettes are supposed to be freeform and imperfect. Typically, you don't need a pie plate, and will bake it on a baking pan only. The focus is just on the ingredients and flavor. This makes it the perfect understated dessert that still tastes just as homey and comforting as a full slice of pie.
Ingredient Overview
The ingredients required are fairly simple and not much different than what you would expect from an apple pie, only in smaller proportions. You can find the full list of ingredients and measurements in the recipe card below
- Apples - There are a lot of directions to go with the apples. Granny Smith is traditional, but you can reach the section below for other types of apples you can also try using
- Flour - Keep the filling from being runny by adding a little flour to the apple mixture. You can also use cornstarch, or a mixture of the two
- Sugar - A touch of sugar is used in the crust, but most of it is in the filling. I prefer the deeper flavors of brown sugar over anything else. You can also use cinnamon sugar, turbinado sugar or any coarse sugar to decorate the top of the crust.
- Butter - Butter adds an important flavor element to the recipe. I recommend unsalted European-style butter. Make sure it is cold prior to using
- Lemon juice - The addition of lemon juice adds a hint of acidity to brighten the flavors without leaving the dessert tasting like lemon. You can omit it if you'd like
- Spices - You can get creative with the spices if you are feeling adventurous. This apple pie galette keeps things mostly traditional with ground cinnamon and hints of ginger and nutmeg. You can even use something like a pumpkin spice mix
- Egg wash - For a shiny golden brown galette crust, you need to brush the unbaked dough with an egg wash. You can use an egg with water or with milk for the best results
Check out the recipe card below for exact measurements and full list of ingredients!
Best apples to use
There are a few different apples that work well to make this galette, but not every apple will work. You want crisp apples that can hold their shape when baked and will still be flavorful after being paired with cinnamon. You can pick and choose your apple variety based on availability and preference. Feel free to even use multiple types of apples at once!
- Granny Smith apples
- Pink Lady apples
- Cortland
- Braeburn
- Honeycrisp
Instructions
- Peel and slice your apples, then top with the lemon juice, sugar, flour, spices, salt, and vanilla in a large bowl. Stir to combine and set aside so the apples can infuse with the flavors.
- Make the galette dough then form into a disc. Wrap in plastic wrap and allow it to chill for half an hour.
- Use a rolling pin to roll out the pastry dough on a lightly floured work surface into a 12-inch circle. Transfer dough onto a baking pan lined with parchment paper.
- Scoop the apples and place in the center of the dough in an even layer, leaving a 1-inch border.
- Place the baking pan in the freezer and preheat the oven.
- Make an egg wash and use a pastry brush spread over the top of the dough then sprinkle with your sugar.
- Bake until the crust is golden brown and the filling is bubbling slightly.
⭐Note! If you want an instagram-worthy galette, you can arrange your apple slices neatly. But for a more traditional rustic look, just making sure they all fit in the center in any direction works!
Amanda's expert tips
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the all-purpose flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Most recipes call for softened butter, but this recipe works better with cold butter, especially in the crust. I like to cut the butter into cubes and then keep them chilled right up until I am ready to use them. Like the butter, it is also important to use ice water when making the crust. Cold ingredient ensure the crust flakes when the moisture from the water and butter steams and creates delicious air pockets.
Variations
You can make small changes to add a little more variety to your apple galette recipe
- Spicy - Add a touch more cinnamon and cayenne pepper to the apple mixture for a fun twist that will remind you of Red Hots candy
- Old World - Go for the Old World classic by adding an ounce of sharp cheddar cheese into the galette dough and into the filling mix
- Caramely - Drizzle a little regular or salted caramel over the apples before and after baking. Maybe even drizzle some over a scoop of ice cream
Equipment
Using fancy equipment is not necessary for this recipe. You can easily make it with what you have available. There are a couple of things you could potentially use that will make the dough making a faster process and give you a crisper crust. First is a food processor. This will allow you to cut the butter into the flour in a matter of seconds. You can also evenly incorporate the water just as quickly.
A cast iron pan or pizza stone will give you a very crisp, flaky crust because of its ability to evenly retain heat throughout the baking process quickly.
Storage
Technically, this apple pie galette is good for 2-3 days after baking, but I think it is at its best the day it is made. You can store it in an airtight container at room temperature.
FAQ
If you enjoy the apple skins in your baked goods, you do not need to peel your apples. It is entirely up to your personal preference!
Related recipes
Recipe Card
Apple Galette
Ingredients
Apple Filling
- 1 ½ pounds baking apples (about 3lbs) peeled and cut into ¼-inch thick slices
- 1 tablespoon fresh lemon juice
- 5 tablespoons brown sugar
- 2 teaspoons all - purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablspoons unsalted butter cut in small cubes
Galette Dough
- 11/4 cups all - purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup cold unsalted butter cubed
- ¼ cup ice water as needed
Instructions
- Peel your apples, if desired, then core and cut into slices that are roughly ¼-inch thick. Place in a large bowl.
- Add in your lemon juice, brown sugar, spices, salt, and vanilla extract. Stir to combine well and set aside.
- Begin working on the galette dough. Add the flour, sugar, and salt together into a food processor and pulse 1 - 2 times to combine.
- Add the butter and pulse about 4 - 6 times, or until the mixture looks like large crumbs.
- Drizzle in one tablespoon of ice water and pulse 1 - 2 times. Check the dough by pressing it in your hands. If it sticks together, it is ready. If it does not stick together, repeat the process with another tablespoon of ice water. Continue going until the mixture will stick together when pressed together.
- Place the dough onto a sheet of plastic wrap and form into a disc. Chill for about 30 minutes.
- Use a rolling pin to roll out the dough into a 12 - inch circle on a lightly floured surface. Transfer the dough onto a baking sheet lined with parchment paper.
- Scoop the apples onto the center of the dough leaving a border that is at least 1 - inch thick around the edges. Tuck in bits of the cubed butter for the apple filling
- Place the baking sheet with the galette in the freezer and preheat the oven to 375F.
- Remove the baking sheet and make your egg wash. Brush over the folded over galette dough and then sprinkle with sugar.
- Bake for about 45 - 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow to cool to room temperature before slicing and eating.
Notes
- Granny smith is the best baking apple to use, but you can experiment with other apples such as Honeycrisp.
- An egg wash would be one whole egg beaten with a tablespoon of water.
Nutrition
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