Apple pie is a timeless dessert—warm, comforting, and bursting with flavor. But if you’re looking for a modern, slightly rustic twist on this classic, let me introduce you to the apple pie galette. Think of it as pie’s more laid-back, effortlessly chic cousin: all the flavor, none of the fuss.
The beauty of a galette is in its simplicity. No pie dish, no crimped edges, no stress. Just a flaky, buttery crust folded over tender, spiced apples, baked to golden perfection. It’s as easy as it is delicious.
Here’s how I make my apple pie galette—a recipe that’s perfect for weeknight baking, holiday gatherings, or whenever you’re craving something sweet and homemade.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling:
- 4 medium apples
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter, cold and cut into small cubes
- 1 egg, for eggwash
- 1 pint vanilla ice cream, for serving
Instructions
1. Make the Crust
In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
2. Prepare the Filling
Peel, core, and slice the apples into thin wedges. In a large bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, flour, and lemon juice. Let the mixture sit for 10 minutes to release the juices.
3. Roll Out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
4. Assemble the Galette
Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. You can make it as neat or rustic as you like—this dessert thrives on imperfection.
Fold the edges of the dough over the apples, overlapping as you go to create a pleated border. Brush the crust with beaten egg and sprinkle with coarse sugar for extra crunch.
5. Bake to Perfection
Bake the galette for 35–40 minutes, or until the crust is golden brown and the apples are tender. Let it cool for 10 minutes before serving.
Tips for Making Homemade Galettes
Galettes are the laid-back, approachable cousin of pies and tarts. They’re perfect for when you want something impressive without the stress of perfection. Here are a few essential tips to ensure your homemade galette turns out beautifully every time:
1. Don’t Overstuff the Galette
It’s tempting to pile on the filling, but restraint is key to a successful galette.
- Use a pie plate or a similarly sized object to mark where the edge of the filling should be. This ensures you leave enough room to fold the crust.
- Lay the apple slices (or any filling) in an even layer to avoid uneven cooking.
- Overstuffing can lead to underbaked crusts and fillings that ooze out, making for a messier dessert.
2. Dot the Top with Butter
Placing small cubes of cold butter on top of the filling might seem counterintuitive, but it’s a game-changer.
- As the galette bakes, the butter melts and seeps into the filling, adding a subtle richness that elevates the flavor.
- This step also enhances the overall texture, making the galette even more indulgent.
The temperature of your butter is crucial for a galette’s crust.
- Cold butter ensures the dough stays flaky and holds its shape during baking.
- It also helps create the signature layers in the crust that make it so satisfying to bite into.
- Be sure to keep the butter cold when dotting the top of the filling as well—it makes a noticeable difference in the texture and richness.
