This Apple Galette is made with a flaky, buttery and crispy crust, and filled with deliciously flavored apples.
Raise your hand if you love apple pies, but don't like going through the trouble of making one! I absolutely love apple desserts. Apple pie, apple crisp, apple galette! You name it. I had a few apples I needed to use up and my husband suggested an apple pie. I thought about it for 2.5 seconds before I said, "I think I'll make an apple galette!" Almost the same, but so much easier! And since my apple pies are never perfect, I think apple galettes are incredibly forgiving.
What is SO good about an Apple Galette?
They're easy, simple, and delicious.
They start off with a pie crust (think flaky, crispy, buttery!), and are filled with spiced apples, then baked into delicious perfection.
Ingredients for Apple Galette
Pie Crust
- Flour
- Sugar
- Salt
- Butter
- Water
Apple Filling
- Apples
- Dark Brown Sugar
- Cinnamon
- Salt
- Lemon Juice
How to Make Pie Crust
Pie Crust in itself is quite simple. Few ingredients. Not much chill time, and whips up in a jiffy.
Steps
- Cube the unsalted butter and then place in the freezer while you prep the flour.
- Measure our the flour (if not using a scale, fluff the flour and spoon, then level), into a bowl. Add the sugar and salt and whisk and combine.
- Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.
- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.
- Toss the dough onto a clean surface and knead it together, then press it flat, and fold it onto itself a couple times. Then form it into a disc.
- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
How to Make Apple Filling
- Peel, core, slice the apples into ¼" pieces, and add to a bowl.
- Add the dark brown sugar, cinnamon, lemon juice, and salt to the apples and mix. Set aside.
How to Assemble Apple Galette
- Flour your work surface, and roll out the chilled pie crust to about a 13 or so inch circle.
- Place the rolled out dough on a baking sheet lined with parchment paper.
- Line the apples onto the dough, starting from the center outward, leaving about a 2 inch gap.
- Start folding the edge onto the apples (as pictured) and overlap the folds until all the edges are folded over.
Baking Apple Galette
Bake the Apple Galette once the pie crust is chilled. Bake in a 375 degree oven for 45-50 minutes until the edges are golden brown and crispy and the apples are tender.
Enjoy it warm topped with vanilla ice cream.
If you enjoy this recipe, check out some of my other recipes!
📖 Recipe Card
Apple Galette
Ingredients
Pie Crust
- 1 ½ cups (180g) all purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 10 tablespoon unsalted butter cold, cubed
- 3-5 tablespoon ice cold water
Apple Filling
- 3 apples* peeled, cored, sliced
- ¼ cup (50g) dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice
Topping
- 1 tablespoon milk
- Raw or turbinado sugar
Instructions
Pie Crust
- Cube the unsalted butter and then place in the freezer while you prep the flour.
- Measure our the flour (if not using a scale, fluff the flour and spoon, then level), into a bowl. Add the sugar and salt and whisk and combine.
- Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.
- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.
- Toss the dough onto a clean surface and knead it together, then press it flat, and fold it onto itself a couple times. Then form it into a disc.
- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Apple Filling
- Peel, core, slice the apples into ¼" pieces, and add to a bowl.
- Add the dark brown sugar, cinnamon, lemon juice, and salt to the apples and mix. Set aside.
Assembly
- Flour your work surface, and roll out the chilled pie crust to about a 13 or so inch circle.
- Place the rolled out dough on a baking sheet lined with parchment paper.
- Line the apples onto the dough, starting from the center outward, leaving about a 2 inch gap.
- Start folding the edge onto the apples (as pictured) and overlap the folds until all the edges are folded over.
- Place the baking sheet in the refrigerator while preheating the oven.
- Preheat oven to 375° F.
- Once preheated, remove the chilled dough from the fridge, brush the edges with the milk, then sprinkle on the raw sugar.
- Bake for 45-50 minutes until the edges are golden, the crust is crispy, and the apples are tender.
- Serve warm.
Notes
- For the apples, I used gala apples. You can use any sweet apples you like but you may need to adjust the amount of sugar to how sweet the apples are.
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