Apple Galette Recipes

Apple Galette

A buttery pie-style crust is layered with plenty of sweetened fresh apples and then baked until the fruit is tender and the crust is beautifully golden brown and supremely flakey. It's one of the absolute best fall desserts!

Servings: 10

Prep

30 minutes

Cook

40 minutes

Chill and Cool

50 minutes

Ready in: 2 hours

Ingredients

• Crust
• 1.88 cups (214 g) unbleached all-purpose flour (scoop and level to measure)
• 1.25 Tbsp (11 g) granulated sugar
• 0.31 tsp salt
• 12.5 Tbsp (142 g) unsalted butter, cut into 1/2-inch cubes
• 5 to 5 Tbsp ice water

Filling

• 1.88 lbs (3 large) baking apples*
• 0.31 cup (50 g) granulated sugar**
• 0.63 tsp ground cinnamon
• 2.5 Tbsp (28 g) unsalted butter, diced into 1/4-inch cubes

Finish

• 1.25 large egg + 1/2 Tbsp water
• 1.25 Tbsp (11 g) turbinado sugar or sparkling sugar
• 1.25 Tbsp honey or 1 1/2 Tbsp apricot preserves heated with 1/2 tbsp water and strained (optional)

Instructions

1. In a large mixing bowl whisk together flour, sugar and salt.
2. Add 10 Tbsp butter cubes and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout (some larger are fine).
3. Drizzle in 1 Tbsp ice water at a time and toss right away, adding just enough water until mixture comes together in larger clumps. Dump dough out onto a clean surface and knead several times until dough just comes together.
4. Press into an even disk (about 5 to 6 inches across). Wrap in plastic wrap and chill 30 to 60 minutes.
5. Preheat oven to 375 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
6. Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.
7. Fold dough in half then in half again and transfer to a parchment paper lined baking sheet with the corner in the center and unfold the dough (it will run up the sides of the pan and that's ok). Transfer to fridge.
8. Peel, core, halve and thinly slice each of the apples (about 4 cm thickness, if using golden delicious slice 1/4-inch).
9. Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat.
10. Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
11. Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
12. In a mixing bowl whisk egg with water then use a pastry brush to brush edges of the pie crust. Sprinkle edges with the turbinado sugar. Dot remaining 2 Tbsp butter over apples.
13. Bake in preheated oven until apples are tender, about 40 to 50 minutes. After removing from the oven
14. Let cool for about 10 minutes. Brush with honey or apricot preserves if desired before slicing. Serve with vanilla ice cream if desired.

Notes

• *I like to use a blend of three types different baking apples. Good options are honeycrisp, pink lady, granny smith, empire, braeburn, jonagold, cortland and golden delicious (don't slice golden delicious apples as thin, only 1/4 to 1/3-inch). 
• **If using tart apples and you'd like a sweeter dessert you may want to consider adding an additional 2 Tbsp sugar.

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