Apple Galette
This Apple Galette dessert is the easy version of an apple pie that you can’t mess up! Cinnamon sugar apples in a buttery crust with coarse sugar for a slight crunch.
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APPLE GALETTE RECIPE
I don’t know why apple pie can be intimidating. This is like apple pie’s little sister. It’s basically the same components but with only one crust that doesn’t have to be blind baked.
It’s more of a free-form pie. No pie plate required although you could use a pie dish if you wanted to hold it all in.
WHAT KIND OF FRUIT CAN I USE?
This is made with apple but you could use peach, blueberry, strawberry,…you name it!
WHAT KIND OF APPLES SHOULD I USE?
Granny Smith apples are the best apples to use in the apple filling because they are a little more tart and they don’t get mushy. You can really use any apple you have on hand like Pink lady or fuji.
WHAT IF I DON’T HAVE A FOOD PROCESSOR?
You can also use a pastry cutter or use to forks to cut in the butter to the flour mixture.
HOW TO MAKE THIS
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For the crust: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend.
Add the butter to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Place dough on a work surface and roll into a ball. Press ball into a disc and wrap in plastic wrap. Chill for at least 20 minutes and up to five days (freeze if using later). -
When ready to make, preheat oven to 375℉ and line a rimmed baking sheet with parchment paper.
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For the filling: In a large bowl, toss the apple slices, sugar, flour, cinnamon, and vanilla in a medium bowl.
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Take pie dough out of the fridge and place on a lightly floured work surface. Using a rolling pin, roll the dough away from the center of the disc, turning a quarter turn after each roll. Roll to about 12-13 inches. Transfer dough to the prepared baking sheet.
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Spoon the apple mixture in the center of the dough leaving a 2 inch border of dough on the outside. Fold the galette dough up and over apples.
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For the egg wash: In a small bowl, whisk together the egg and about 1 tablespoon water together. Using a pastry brush, brush edges of the pastry dough with the mixture and sprinkle with the coarse sugar on top of the dough.
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Bake for 45-55 minutes or until crust is golden brown and apples are tender.
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You can add a foil tent for the last 10 minutes of cooking if it is getting too brown. Serve warm with scoop of vanilla ice cream.
Add the butter to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Place dough on a work surface and roll into a ball. Press ball into a disc and wrap in plastic wrap. Chill for at least 20 minutes and up to five days (freeze if using later).
You can add a foil tent for the last 10 minutes of cooking if it is getting too brown. Serve warm with scoop of vanilla ice cream.WHAT IS COARSE SUGAR?
Coarse sugar has larger crystals and gives this galette crust a slight crunch when eaten. Use a coarse sugar or turbinado sugar. Do not skip this part! It gives the edges of the dough the perfect crunch.
OTHER APPLE DESSERTS:
- Easy Apple Muffins
- Apple Streusel Coffee Cake
- Apple Crisp Cream Danish
- Caramel Apple Cheesecake Bars
- Apple Crumble
- Apple Cider Cinnamon Rolls
Ingredients
CRUST:
- 1 ¼ cups all-purpose flour
- 1/2 cup unsalted butter, cold
- 1 Tablespoon white sugar
- ¼ teaspoon salt
- ¼ cup ice water
FILLING:
- 3 cups Granny Smith apples, peeled, cored, and sliced thin
- 1/3 cup white sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
EGG WASH:
- 1 egg
- 2 tablespoons coarse sugar, (this makes the galette!)
Instructions
- For the crust: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend. Add the butter to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Place dough on a work surface and roll into a ball. Press ball into a disc and wrap in plastic wrap. Chill for at least 20 minutes and up to five days (freeze if using later).
- For the filling: Toss the apples, sugar, flour, cinnamon, and vanilla in a medium bowl.
- When ready to make, preheat oven to 375℉ and line a rimmed baking sheet with parchment paper.
- Take pie dough out of the fridge and place on a lightly floured surface. Roll the dough away from the center of the disc, turning a quarter turn after each roll. Roll to about 12-13 inches. Transfer dough to the prepared baking sheet.
- Spoon the apple mixture in the center of the pie dough leaving a 2 inch border of dough on the outside. Fold the dough up and over apples.
- For the egg wash: Whisk together the egg and about 1 tablespoon water together. Brush pie crust with the mixture and sprinkle with the coarse sugar.
- Bake for 45-55 minutes or until crust is golden brown and apples are tender. You can add a foil tent for the last 10 minutes of cooking if it is getting too brown. Serve warm with ice cream.
