Sweet And Savory Apple Pie Galette Recipe

This apple galette recipe is perfect for satisfying an apple pie craving without the hassle! Warm apples, tossed with cinnamon and nutmeg, are folded into the perfect buttery crust in this easy dessert. Tart, crisp, and sweet, apple is by far one of my favorite fruits to use in baking. I have been loving it in homemade pies, tarts, and cobblers. They are perfect for get-togethers and always a hit!

Easy and Delicious Apple Galette Recipe

Apple pie has always been one of my all-time favorite desserts. But when a craving hits, making a pie maybe a little too complicated and time-consuming. That’s where the galette comes in! An apple galette is the cool, carefree cousin to pie. This French pastry has all of the rustic apple goodness you’re looking for with minimal effort needed. No need to bother with lattices or crimping. If anything, imperfection is key in this recipe. The focus is just making something that tastes good! The perfectly spiced, fresh apple filling is the star of the show here. It is really hard to go wrong with an apple galette. The crust is free form, meaning all you have to do is throw in your favorite fruit filling, (this berry galette is a tasty variation) fold up the sides of the crust, pop it in the oven, and it’s ready to eat! I’m going to show you how to make the most amazing flaky crust and perfect apple filling. You are going to love how delicious the end result is! Every time I have made it, it has turned out perfectly golden brown bursting with sweet, spiced apple flavor in each bite. It’s truly a winner!

Ingredients Needed for Apple Galette

The best part of this recipe is that it utilizes a lot of ingredients that are ready to go in your cupboard right now! Since apples take the spotlight in this recipe, make sure you are using baking apples and that they are fresh! This will make all the difference in how your galette turns out. See more on picking the perfect apple for pastries below. And as always, measurements for each ingredient are listed in the recipe card below.

All-Purpose Flour: All-purpose flour is great in this recipe because it doesn’t have a high protein content. Because of this, your crust will be light and fluffy rather than dense.Salt: Used to enhance overall flavor.Granulated Sugar: Granulated sugar will add the perfect sweetness to your crust and help everything meld together once baked!Butter: In this recipe, I use unsalted butter that is very cold and cubed. Read more on why I use cold ingredients below!Ice Water: Used to adjust the consistency of your crust. Cold water is super important for making sure it turns out flaky and delicious!Egg Yolk: The foundation of an egg wash.Water: You can use room temperature water for your egg wash.Turbinado Sugar: Also known as raw sugar, turbinado sugar has a very large grain. This makes it perfect for topping and adding a little extra texture to your pastries!Apricot Jam: This is used for glaze. Not only will it make your apple filling beautiful and lustrous, but it will add a pop of juicy flavor.

Filling Ingredients

Baking Apples: Make sure any apples you use are firm and crisp! This will keep your filling from becoming soggy when cooked. I use honeycrisp apples here, but granny smith is also a great option. They have a firm flesh that doesn’t break down a lot when baking.Lemon Juice: Used to balance the sweetness of the apples in the galette.Granulated Sugar: Added for sweetness.Cornstarch: Cornstarch is added to thicken up the filling and keep it from being runny. Tapioca starch also works really well!Cinnamon: For the perfect spice, we add cinnamon!Nutmeg: Another great spice perfect for creating that amazing fall flavor! It adds an amazing, warm nuttiness.Salt: Used to enhance the overall flavor of the apple filling.

How to Make an Apple Galette

By following just a few simple steps, you will be able to make this delicious rustic dessert with ease! Apple galettes have become one of my favorite fall desserts and I know you will love them just as much as I do! The end result tastes as if it came from a French bakery.

Crust

Filling

Assembly

Use Cold Ingredients: Working with very cold butter and very cold ice water will help your crust be nice and flaky. I like to dice my butter and then throw it in the freezer for about 30 minutes before starting the preparation of the crust. You can even put the measured out cold water in the freezer for about 10-15 minutes to get it even colder.Don’t Work Dough Too Much: If you knead your dough too much, gluten will develop. This will result in a dense, shriveling crust.Pick the Right Apples: Since galettes are baked, it’s important to use baking apples. You can choose a more tart variety, like Granny Smith or Jonagold, or go with a sweeter one like Honeycrisp or Golden Delicious. I used 3 large Honeycrisp apples. Don’t Overfill: One difference between an apple galette and an apple pie is the amount of apples in the filling. Pies are typically stuffed full of apples whereas galettes bake more evenly when there is an even layer of apple slices. Avoid overstuffing. If you have too many to fill the crust, leave the extra out instead of squeezing them in. The extra apples make a delicious snack while waiting for the galette to bake!Apricot Glaze: This is an optional step, but adding the apricot glaze to the top of the apples will take your galette over the top and give it that wow-factor for presentation.

Room Temperature: My favorite way to store leftovers of this galette (if there is any left over!) is on a plate or baking sheet covered tightly with plastic wrap. It will keep for about 3-4 days at room temp.In the Refrigerator: You can extend the shelf life of this galette by storing it in the fridge instead of on the counter. Wrap it tightly with plastic wrap on a plate or baking sheet. You can keep it in the fridge for up to 6 days. Reheat in the microwave for 20-30 seconds or enjoy cold.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.