Holidays
Apple Galette
Prep
30 minutes
Cook
1 hour
Yield
8 -10
🍎 Pie, who? This rustic apple galette delivers all the warm holiday flavors without the fuss! Ready in just 1 hour with crisp apples, warming spices, and a flaky, buttery crust that'll make everyone think you spent all day baking!
With its beautiful free-form shape and golden, flaky crust, this apple galette brings all the delicious flavors of traditional apple pie without any of the fuss. The perfectly spiced apple filling caramelizes as it bakes, creating a dessert that’s both rustic and elegant, perfect for holiday gatherings or anytime you’re craving something sweet and comforting.
❤️ Why You’ll Love Apple Galette
- Easy: Pies are a pain in the butt to make, especially for novice bakers. This is a great alternative that tastes just as good.
- Versatile: Switch up the spices and fruit to make your favorite galette variation.
- Foolproof: The free-form shape means there’s no need for perfect crimping or worrying about a soggy bottom.
🍲 Ingredients
Apples – I love using Granny Smith apples for this apple galette, but you can use any type of apple or a combination of apples. Apples provide natural sweetness, fiber, and a perfect balance of tartness. They hold their shape well during baking and release just the right amount of moisture for an ideal filling-to-crust ratio.
Spices – The vanilla, cinnamon, and ginger powder are so delicious in this recipe, but feel free to get creative and add your favorite spices. Things like cloves or nutmeg can give an entirely different flavor and twist to this warming recipe. These aromatic spices not only enhance the taste of the apples but also provide antioxidant properties, creating that quintessential fall aroma that fills your kitchen.
👩🍳 How to Make Apple Galette
- In a large bowl, add the flour and cut the cold butter into small cubes. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles coarse sand.
- Dissolve the salt in the ice-cold water, and add to the large bowl. Mix by hand until it forms a dough. Do not overmix. Cover in plastic wrap and let the dough rest for 30 – 45 minutes in the fridge.
- For the filling, core the apples and slice them into thin, ¼ – 1/8-inch slices. Set aside in a large bowl. Add the brown sugar, cinnamon, ginger, cornstarch, vanilla, salt, and lemon juice. Using your hands, mix the apples with the added ingredients until evenly coated. Set aside while you prepare the crust.
- Preheat the oven to 400F and set a baking sheet inside to heat up.
- Remove the pie dough from the fridge and place it onto a gently floured surface, roll out the pie dough to about 13 – 15 inches in diameter. Gently slide your dough (using a rolling pin or your hands) onto a fresh sheet of parchment paper. Carefully arrange the sliced apples like dominos, starting about 2 ½ – 3-inches from the edges making a complete circle. Repeat this on the inside of the first circle, arranging an even smaller one afterward, to complete the arrangement. Pour all of the excess brown sugar juices from the bowl and overtop the arranged apples.
- Next, using a dough scraper or your hands, fold one edge of the dough over the side of the galette. Repeat until all edges are wrapping the filling.
- To make the egg wash, combine the milk and egg in a small bowl. Lightly brush all of the crust with this egg wash. Sprinkle granulated sugar over the entire crust, and over the arranged apples. This will create a delicious and crisp crust- don’t be shy, add a good amount!
- Remove the baking tray from the oven, and carefully slide the sheet of parchment paper, with the galette, onto the tray.
- Bake for 43 – 45 minutes, until golden.
- Cool slightly and serve with vanilla ice cream!!
🪄 Tips and Tricks
- Temperature: Keep your butter and water ice-cold for the flakiest crust texture.
- Thickness: Roll the dough to about ⅛-inch thickness for the perfect balance of sturdiness and flakiness.
- Arrangement: Take a few extra minutes to arrange the apples in a pattern for a more impressive presentation.
- Preheating: Don’t skip preheating the baking sheet – it helps the bottom crust cook properly.
🗒 Substitutions
- Fruit: Try pears, peaches, or berries instead of apples for different seasonal variations.
- Crust: Use a pre-made pie crust if you’re short on time (though homemade is worth it!).
- Vegan Option: Swap the butter in the crust for all-purpose shortening and use a plant-based milk wash to create a Vegan Apple Galette.
🗒 Best served with
- No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
- Pistachio Ice Cream (with feta)
- No-Churn Chocolate Ice Cream Recipe
- How To Make Greek Yogurt
👝 How to Store Leftovers
Store in the fridge in an airtight container for 3 to 5 days. To reheat, warm in a 300°F oven for 10-15 minutes until heated through. You can also store leftovers in the freezer for 1 month.
🤔 Common Questions
A galette is a French term that describes various types of flat, round, or freeform, crusty cakes. It’s essentially a free-form pie that doesn’t require a pie dish.
Granny Smith apples are great for their tartness and ability to hold shape, but you can use any variety you enjoy. Honeycrisp, Pink Lady, or a combination of sweet and tart apples work wonderfully.
If your dough is cracking, it may be too cold or too dry. Let it warm up slightly at room temperature, or wet your fingertips and gently press the cracks together.
Preheating the baking sheet, using cornstarch in the filling to absorb excess moisture, and not overloading with filling all help prevent sogginess.
Serve with your favorite coconut whipped cream, vanilla ice cream, or caramel sauce – or ALL OF IT! It’s delicious warm or at room temperature.
Apple Galette
Ingredients
For The Crust:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold butter or shortening
- 1/2 cup ice-cold water
For The Filling:
- 2 1/2 large granny smith apples
- ½ cup brown sugar
- 1 ¾ tsp cinnamon
- 1 tsp ginger powder
- 1 ¼ tbsp corn starch
- 1 tbsp vanilla
- ¾ tsp salt
- juice from half a lemon
For The Egg Wash:
Instructions
- In a large bowl, add the flour and cut the cold butter into small cubes. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles coarse sand.
- Dissolve the salt in the ice-cold water, and add to the large bowl. Mix by hand until it forms a dough. Do not overmix. Cover in plastic wrap and let the dough rest for 30 – 45 minutes in the fridge.
- For the filling, core the apples and slice them into thin, ¼ – 1/8-inch slices. Set aside in a large bowl. Add the brown sugar, cinnamon, ginger, cornstarch, vanilla, salt, and lemon juice. Using your hands, mix the apples with the added ingredients until evenly coated. Set aside while you prepare the crust.
- Preheat the oven to 400F and set a baking sheet inside to heat up.
- Remove the pie dough from the fridge and place it onto a gently floured surface, roll out the pie dough to about 13 – 15 inches in diameter. Gently slide your dough (using a rolling pin or your hands) onto a fresh sheet of parchment paper. Carefully arrange the sliced apples like dominos, starting about 2 ½ – 3-inches from the edges making a complete circle. Repeat this on the inside of the first circle, arranging an even smaller one afterward, to complete the arrangement. Pour all of the excess brown sugar juices from the bowl and overtop the arranged apples.
- Next, using a dough scraper or your hands, fold one edge of the dough over the side of the galette. Repeat until all edges are wrapping the filling.
- To make the egg wash, combine the milk and egg in a small bowl. Lightly brush all of the crust with this egg wash. Sprinkle granulated sugar over the entire crust, and over the arranged apples. This will create a delicious and crisp crust- don’t be shy, add a good amount!
- Remove the baking tray from the oven, and carefully slide the sheet of parchment paper, with the galette, onto the tray.
Bake for 43 – 45 minutes, until golden.
- Cool slightly and serve with vanilla ice cream!!
