An Apple Galette is an easier and lighter version of apple pie, but equally delicious. It is all about the juicy spiced apples and less about the crust which is why I prefer it! My recipe includes how to make the crust, but you can make this even easier and buy your crust dough. This recipe has a buttery and flaky crust and a perfectly spiced apple filling. It is the perfect simple dessert for any fall gathering.
It comes together with simple ingredients (that you may already have on hand). Whether you make or buy your crust you want your circle to be a little larger than 12 inches (12-14 inches).
After you have mixed the sliced apples with spices, sugar and cornstarch, place the apples in the center of the dough. Make sure to leave about a 2 inch border. You can arrange this in a pretty pattern but I think they look just as pretty piled.
Then just fold up the sides so it looks like this:
Brush with an egg wash and cinnamon sugar or raw sugar and bake! Let cool for 10 minutes and cut into 8 slices.
You have the option to serve with ice-cream or whip cream but I love it just as it is.
Tips & Adaptations for Apple Galette
- Option to buy the crust to make this easier (Pillsbury)
- To make dairy free and vegan I like the Wholly Wholesome which also has cleaner ingredients
- To make vegan skip the egg wash and use your favorite vegan milk
- If you feel like you have too many apples wait to add some until after you have rolled up the sides and tuck them in.
- I use plastic wrap on my dough to roll it out so it doesn’t stick!
If you are looking for other easy apple pie alternatives check out my apple pie bites or my lighter apple pie crumble bars.
Ingredients
Pie Crust
- Alternatively you can buy your crust to make this dairy free and vegan you can buy wholly wholesome rolled crust
- 1 cups flour
- 2 tbs sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 ounces 1 sticks butter (chilled and cut into cubes)
- 2-3 tbsp ice water
Apple Filling
- 1 1/2 lbs apples about 3-4, I leave the skin on but you have the option to peel
- 1/4 cup sugar all granulated or I used 2 tbsp granulated + 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 tsp vanilla
Assembly
- 1 egg
- 1 tsp cinnamon sugar or raw sugar
Instructions
Pie Crust
- Skip if buying your crust
- In food processor combine together flour, sugar and salt.
- Pulse a few times in food processor and then add butter and pulse again.
- When all of the butter pieces are the size of tiny peas, this won’t take long — stop.
- Start drizzling ice-water over and pulse until combined ( I used 2 1/2 tbsp of water).
- Dump the dough into plastic wrap, form into a disc and wrap tightly.
- Let the dough chill in the freezer for 20 minutes before rolling it out. While the dough is chilling prepare your apples.
Apple Filling
- Core and cut apples into 1/4 inch slices
- Add remaining ingredients and mix until throughly combined
Assembly
- Preheat oven to 375
- Crack egg into a small bowl and lightly whisk
- Lightly flour a piece of parchment paper, unwrap your dough and place the plastic wrap on top
- Roll dough to about 1/8 inch thick and about a 12 -14 inch circle
- * Tip 1: Roll with the plastic wrap on top to keep the dough from sticking to the pin
- * Tip 2: Rotate the dough (paper) and roll from the center out.
- Arrange your apples in the center of the dough and leaving a 2 inch border. (Note: if it feels like there are too many apples reserve some on the side and add them in after you fold up the sides)
- Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
- Using a pastry brush, brush the edges with the egg and then sprinkle with cinnamon sugar or raw sugar
- Transfer the parchment paper & galette to a sheet pan and bake for 30 mins at 375.
- After 30 minutes, lightly cover with foil, lower the heat to 350 and bake for an additional 15-20 minutes or until the apples are bubbly and tender and crust is golden. If any juice has leaked out I use a spatula to scrape it up and drizzle over the galette.
- Let cool for a minimum of 10 minutes and then using 2 large spatulas transfer to a wire rack.
- Cut into 8 wedges and enjoy (option to serve with ice cream or whip cream but I love it just as is!)
