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
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
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.
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.
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.
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.
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.
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.
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!
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!
Apple Galette
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.
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