• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Apple Galette

    Apple Galette

    Published: September 10, 2021 · Modified: Sep 10, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Apple Galette recipe is like enjoying a slice of cozy apple pie but with half the work. It’s a delicious fall dessert made from scratch with a few simple ingredients. Warm sweet apple slices tossed in cinnamon all wrapped up in a buttery pie crust, this galette will disappear off the table in a flash.

    A plate with a slice of apple galette with a cutting board in the background with the rest of the galette along with a cup of tea.
    110 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Overhead view of a plate of a slice of apple galette with a scoop of ice cream beside the rest of the galette.
    Pinterest graphic of a plate with a slice of apple galette with a scoop of ice cream in front of a cup of tea.
    Pinterest graphic of a slice of apple galette on a plate in front of the rest of the galette on a cutting board.
    Pinterest graphic of an overhead view of an apple galette on a sheet of parchment paper on a wooden serving board.
    Pinterest graphic of an apple galette on a serving board with three scoops of ice cream on top.

    This delicious apple galette recipe has all the traditional apple pie flavors, but it’s far easier to make without needing a double crust or a pie dish. Since this galette has a rustic look, it’s a very forgiving recipe that is difficult to “mess up” as any errors will look like they were on purpose.

    This galette is always a crowd-pleaser, and I look forward to making this whenever I have an abundance of apples. It’s perfect on its own or with a large scoop of vanilla ice cream on top. Have more apples you need to use up? Try making my Apple Tart or Fried Apples as well!

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make an apple galette.

    Flour — I use all-purpose flour as it doesn’t have a high protein content. If you use a different flour, the crust may end up dense.

    Butter — make sure your butter is super cold so the butter can melt inside the pie dough as it bakes. The cold butter will keep the dough flakey.

    Apples — you want to get apples that will hold up when you bake them, as some can get mushy or grainy in the oven. The best apples to bake in this apple galette are Granny Smith, Honeycrisp, or Pink Lady.

    Lemon — the lemon juice will help keep the apple slices from browning from oxidation.

    HOW TO MAKE AN APPLE GALETTE

    Set of two photos showing cubed butter added to a food processor with flour and then water added.

    1. In a food processor, combine flour, sugar, and salt. Pulse to combine. Add the butter and pulse a few times to break the pieces down a bit.

    2. While pulsing, drizzle in 4 tablespoons of ice water.

    Set of two photos showing the pie crust clumping together and then shaped into a disk and tightly wrap in plastic wrap.

    3. Pulse until dough starts to clump together.

    4. Turn out dough onto a lightly floured surface and knead together to form a ball. Shape into a disk and tightly wrap in plastic wrap. Chill for at least 2 hours or up to 3 days.

    Set of two photos showing lemon squeezed onto apples and then cinnamon and sugar added.

    5. Peel, core, and slice the apples into ⅛-inch thick slices. Place in a large bowl. Toss with lemon juice until well coated.

    6. Sprinkle apples with sugar and cinnamon and toss until combined.

    Set of two photos showing dough being rolled out then the apples added with melted butter.

    7. On a lightly floured surface, roll pie dough into roughly a 12-inch circle.

    8. Transfer to the lined baking sheet. Arrange the apple filling in the center of the dough, leaving a 3-inch border, and drizzle the apples with melted butter.

    Set of two photos showing how to fold the side of the dough into the middle and the brushed with egg wash.

    9. Fold the edges of the dough over the filling towards the center.

    10. Brush the dough with egg and sprinkle with sugar. Bake for 45 minutes or until crust is golden brown and filling is bubbly. Let the apple galette cool on a wire rack for at least 30 minutes before slicing.

    A plate with a slice of apple galette with a scoop of ice cream beside it in front of a cup of tea.

    PRO TIPS FOR MAKING THIS RECIPE

    • If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before trying to roll it again.
    • If you live somewhere warm, you can freeze your cubed butter for around 15 to 20 minutes beforehand, so it holds up better as you work it into the pie dough. You want to make sure the butter doesn’t melt into your dough.
    • Similar to the tip above, avoid over-handling the dough as the heat from your hands can cause the pie dough to get too warm.
    • Avoid adding too much flour to the dough by measuring your flour correctly. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Make sure the dough is not too thick, or the crust will be gummy and chewy.
    • If you want to use store-bought pie dough to save time, you are more than welcome to.
    • Avoid overstuffing the crust with apple slices and lay the apple slices out in an even layer. If uneven or if there are too many apple slices, the crust may not bake properly, and the filling may bubble over.
    • Give the egg wash a thorough mix for a nice even golden crust; globs of egg white will mar the look and texture of your apple galette.

    Overhead view of an apple galette on a sheet of parchment paper on a wooden serving board.

    FREQUENTLY ASKED QUESTIONS

    Do I leave the apple skins on or off?

    You do not have to peel the apples for this galette, but I prefer to peel them. You save some time by not peeling the apples, but the skins add texture to the apple galette, and the they can look a little wrinkly after they’re baked.

    Is galette dough the same as pie dough?

    Galette dough and pie dough are pretty much the same. They are both flaky dough made with flour, butter, sugar, and salt.

    What is the difference between a galette and a pie?

    Both are similar, but a galette is a rustic round pastry that’s relatively free-formed and baked on a sheet pan, whereas a pie bakes in a pie dish and has both a top and bottom crust.

    What is the difference between a crostata and a galette?

    There’s no difference between the two! Crostata is the Italian name, whereas galette is the French name.

    How do I store this?

    This apple galette tastes best the same day you bake it, but you can also store it, covered, on your counter for up to 2 days. Alternatively, store the galette in the fridge for up to 4 days and reheat the leftovers in the oven before serving.

    If you love this recipe try these out!

    • Baked Apples

    • Two apple cider donuts, with one with a bite taken out of it, on a plate in front of a cup of apple cider.

      Apple Cider Donuts

    • Overhead view of a plate with a serving of apple cobbler with a scoop of vanilla ice cream on top.

      Apple Cobbler

    • A portion of apple crisp with ice cream on a blue and white plate.

      Apple Crisp

    • A serving of apple strudel on a plate in front of a cup of tea and more sliced apple strudel pieces.

      Apple Strudel

    If you’ve tried this Apple Galette recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of an apple galette with a slice cut but not removed from the serving board.
    Print
    5 from 5 votes

    Apple Galette

    This apple galette is so easy to make! Full of fall flavors, this galette recipe has a buttery crust filled with cinnamon-spiced apples.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 45 minutes
    Chill Time 2 hours
    Total Time 3 hours
    Servings 6 servings
    Calories 388kcal
    Author John Kanell

    Equipment

    • Baking Sheet
    • Rolling Pin

    Ingredients

    For the Pie Dough:

    • 1 ½ cups all-purpose flour (180g)
    • 2 tablespoons granulated sugar
    • ½ teaspoon salt
    • ½ cup cold unsalted butter cubed (113g)
    • 4 tablespoons ice water

    For the Apple Filling:

    • 2 to 3 large baking apples
    • 1 tablespoon lemon juice
    • ¼ cup granulated sugar (50g)
    • ½ teaspoon cinnamon

    Assembly:

    • 2 tablespoons butter melted
    • 1 egg beaten
    • sugar for sprinkling

    Instructions

    For the Pie Dough:

    • In a food processor, combine flour, sugar, and salt. Pulse to combine. Add the butter and pulse a few times just to break the pieces down a bit.
    • While pulsing, drizzle in 4 tablespoons of ice water. Pulse until dough starts to clump together. Turn out dough onto a lightly floured surface and knead together to form a ball. Shape into a disk and tightly wrap in plastic wrap. Chill for at least 2 hours or up to 3 days.

    For the Apple Filling:

    • Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
    • Peel, core, and slice the apples into ⅛-inch thick slices. Place in a large bowl. Toss with lemon juice until well coated.
    • Sprinkle apples with sugar and cinnamon and toss until combined.

    For the Assembly:

    • On a lightly floured surface, roll pie dough into roughly a 12-inch circle. Transfer to the lined baking sheet (the dough will likely hang over the edges.) Arrange the apple filling in the center of the dough, leaving a 3-inch border. Drizzle the apples with melted butter.
    • Fold the edges of the dough over the filling towards the center. (The dough will not fully cover the filling). Brush the dough with egg and sprinkle with sugar.
    • Bake for 45 minutes or until crust is golden brown and filling is bubbly. Let cool on a wire rack for at least 30 minutes before slicing.

    Notes

    • If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before trying to roll it again.
    • If you live somewhere warm, you can freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the pie dough. You want to make sure the butter doesn’t melt into your dough.
    • Similar to the tip above, avoid over-handling the dough as the heat from your hands can cause the pie dough to get too warm.
    • Avoid adding too much flour to the dough by measuring your flour correctly. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Make sure the dough is not too thick, or the crust will be gummy and chewy.
    • If you want to use store-bought pie dough to save time, you are more than welcome to.
    • Avoid overstuffing the crust with apple slices and lay the apple slices out in an even layer. If uneven or if there are too many apple slices, the crust may not bake properly, and the filling may bubble over.
    • Give the egg wash a thorough mix for a nice even golden crust; globs of egg white will mar the look and texture.

    Nutrition

    Calories: 388kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 132mg | Fiber: 3g | Sugar: 22g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Roasted Carrots
    Tarte Tatin »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    110 shares