This rustic apple galette is made with tender, spiced apple slices baked into the center of a homemade pie crust. It’s a simple yet impressive dessert that’s perfect for fall dessert or holidays dinners.
If you love apple pie but want something a little easier, this apple galette is the answer. A galette is a free-form pie that skips the pie dish and, instead, wraps pastry dough around a filling of sweet, spiced apples.
The result is a rustic, bakery-worthy dessert with flaky, golden crust and tender apples that are baked to perfection. This apple galette is the kind of dessert that looks impressive enough for holidays but is simple enough for a weekend treat.
Ingredient notes and substitutions
- Flour: To properly measure the flour, weigh it or sift to break the flour up, lightly spoon into a measuring cup, and level. Avoid packing the flour.
- Salt: Sea salt make a good substitute. If using table salt, use half the amount of salt.
- Butter: If using salted butter, omit the salt.
- Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
- Cinnamon: Or substitute an equal amount of apple pie spice.
How to make apple galette
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add flour and salt to the bowl of a food processor. Pulse a few times to combine.
Step 2: Add cubed butter. Pulse again until it forms a crumb.
Step 3: Pour in 3 tablespoons cold water and apple cider vinegar. Pulse just until it forms a thick dough.
Step 4: Lightly flour a clean surface and a rolling pin. Form the dough into a disc and roll the dough into a circle over the floured surface until it’s about ⅛ of an inch thick and about 12 inches wide. (The thinner, the better.)
Step 5: Carefully use the rolling pin to help transfer the dough to a parchment-lined baking sheet. Place baking sheet in the fridge and let dough chill for at least 1 hour. It’s important to let the dough chill so that it bakes up light and flaky and doesn’t get warm and bake out.
Step 6: Toward the end of the chilling time, preheat oven to 375 degrees F.
Step 7: Place sliced apples in a large bowl. Add brown sugar, lemon juice, vanilla, and cinnamon. Gently stir to coat the apples.
Step 8: Remove dough from the fridge. Starting in the center, place apples in the center of the dough in concentric circles, leaving about 2 inches around the edge of the dough. Leaving the room around the edge will allow you to fold up the dough.
Step 9: Fold dough around the edge over the top of the apples, overlapping where necessary.
Step 10: In a small bowl, whisk to combine egg and ½ tablespoon water. Brush on top of the dough. Sprinkle raw sugar on top of the egg.
Step 11: Place remaining 2 tablespoons of cubed butter evenly on top of the apples.
Step 12: Bake galette for 35 to 40 minutes, or until apples are tender and the crust is lightly golden brown.
Recipe Tips!
- Serving suggestions: I like to drizzle the apple galette with caramel sauce and then serve it with a scoop or two of vanilla ice cream or a dollop of homemade whipped cream.
- Make ahead: You can make and chill the pastry up to 24 hours before continuing with the recipe.
Storage
Store any leftover apple galette in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
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Apple Galette
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons cold unsalted butter cubed
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
Filling
- 3 baking apples peeled and thinly sliced (I like to use Granny Smith or Honeycrisp)
- ¼ cup light brown sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cubed
Finish
- 1 large egg
- ½ tablespoon water
- ½ tablespoon turbinado or raw sugar
Instructions
Crust
- Add flour and salt to the bowl of a food processor. Pulse a few times to combine.1 ½ cups all-purpose flour, ½ teaspoon kosher salt
- Add cubed butter. Pulse again until it forms a crumb.10 tablespoons cold unsalted butter
- Pour in 3 tablespoons cold water and apple cider vinegar. Pulse just until it forms a thick dough.1 teaspoon apple cider vinegar
- Lightly flour a clean surface and a rolling pin. Form the dough into a disc and roll the dough into a circle over the floured surface until it’s about ⅛ of an inch thick and about 12 inches wide. (The thinner, the better.)
- Carefully use the rolling pin to help transfer the dough to a parchment-lined baking sheet.
- Place baking sheet in the fridge, and let dough chill for at least 1 hour.
- Preheat oven to 375 degrees F.
Filling
- Place sliced apples in a large bowl. Add brown sugar, lemon juice, vanilla, and cinnamon. Gently stir to coat the apples.3 baking apples, ¼ cup light brown sugar, 2 teaspoons fresh lemon juice, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon
- Remove dough from the fridge. Starting in the center, place apples in the center of the dough in concentric circles, leaving about 2 inches around the edge of the dough.
- Fold dough around the edge over the top of the apples, overlapping where necessary.
Finish
- In a small bowl, whisk to combine egg and ½ tablespoon water. Brush on top of the dough. Sprinkle raw sugar on top of the egg. Place remaining 2 tablespoons of cubed butter evenly on top of the apples.1 large egg, ½ tablespoon turbinado or raw sugar
- Bake galette for 35-40 minutes, or until apples are tender and the crust is lightly golden brown.
Notes
- Flour: To properly measure the flour, weigh it or sift to break the flour up, lightly spoon into a measuring cup, and level. Avoid packing the flour.
- Salt: Sea salt make a good substitute. If using table salt, use half the amount of salt.
- Butter: If using salted butter, omit the salt.
- Lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste.
- Cinnamon: Or substitute an equal amount of apple pie spice.
- Nutrition values are estimates.
Nutrition
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