Why You’ll Love This Recipe
This Apple Galette is a no-fuss dessert that offers all the charm and flavor of apple pie without the complexity. The crust is golden and flaky, while the filling is warmly spiced with cinnamon and ginger, brightened with a touch of lemon juice. A light brush of apricot glaze adds a glossy finish, and it’s even better when served warm with a scoop of vanilla ice cream. It’s a dessert that’s impressive, comforting, and surprisingly easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 single crust Best Ever Pie Crust (or your favorite homemade/store-bought pie dough)
- 1 1/2 pounds (680 grams) baking apples (about 3 large), peeled and sliced 1/4-inch thick
- 5 tablespoons (63 grams) light brown sugar, lightly packed
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- 1 1/2 teaspoons water, divided
- Coarse sugar, for sprinkling
- 1 tablespoon apricot jam or jelly
- Vanilla ice cream, for serving (optional)
Directions
- Prep the Crust: Line a rimmed baking sheet with parchment paper. Remove the pie crust from the refrigerator to soften slightly while preparing the filling.
- Make the Filling: In a large bowl, gently toss together the apple slices, brown sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla extract.
- Roll the Dough: Roll out the pie dough into a 13-inch circle on a lightly floured surface. Transfer it to the prepared baking sheet.
- Assemble the Galette: Using a slotted spoon, lift the apple slices (leaving most of the juice behind) and arrange them in the center of the dough, leaving a 2-inch border. Set aside 1 tablespoon of the leftover juice for glazing.
- Fold the Edges: Fold the edges of the dough up over the apples, pleating every 2 inches. Gently pinch the folds to secure. Do not press the dough into the apples.
- Chill Before Baking: Chill the assembled galette in the fridge while you preheat the oven to 375°F (190°C). If you have a baking stone, place it on the oven rack to preheat as well.
- Glaze and Bake: Beat the egg with 1/2 teaspoon water. Brush over the crust. Optionally, brush 1 tablespoon of the reserved apple juice over the apples. Sprinkle the crust with coarse sugar. Bake for 50 to 60 minutes until the crust is deep golden and the filling is bubbling.
- Cool and Glaze: Remove from oven and transfer to a wire rack. Cool for 10 minutes. Meanwhile, microwave the apricot jam with 1 teaspoon water until bubbling, about 15–20 seconds. Brush over the apples for a glossy finish.
- Serve: Let cool for about 30 minutes. Slice into wedges and serve warm, optionally with vanilla ice cream.
Servings and Timing
- Servings: 8 servings
- Prep Time: 35 minutes
- Chilling Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 55 minutes
Variations
- Fruit Swap: Try using pears, peaches, or a mix of berries with the same base for a seasonal twist.
- Spice Blend: Add a pinch of nutmeg or cloves for extra warmth.
- Nutty Finish: Sprinkle chopped almonds or walnuts over the apples before baking for added crunch.
- Caramel Touch: Drizzle caramel sauce over the galette just before serving.
Storage/Reheating
- Storage: Store at room temperature in an airtight container for up to 1 day, or refrigerate for up to 3 days.
- Reheating: Warm slices in a 300°F (150°C) oven for 5–10 minutes before serving to refresh the crust.
FAQs
What are the best apples to use?
Baking apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape and offer a nice balance of sweetness and tartness.
Can I use store-bought pie crust?
Yes, a good-quality store-bought crust works fine, though homemade will offer a flakier texture.
How do I keep the galette from getting soggy?
Use a slotted spoon to leave excess juice behind when transferring apples to the dough. Baking on parchment and chilling the dough also help.
Can I make this galette ahead of time?
Yes, you can prepare and chill the galette a few hours ahead, then bake fresh. Or bake it ahead and reheat just before serving.
Is the apricot glaze necessary?
It’s optional, but it adds a lovely shine and a hint of sweetness. You can also substitute with apple jelly or honey.
Can I freeze the galette?
The assembled, unbaked galette can be frozen. Bake from frozen, adding 5–10 minutes to the bake time.
How do I make the crust extra crispy?
Use a baking stone or preheated metal sheet tray and ensure your dough is chilled before baking.
Do I need to peel the apples?
Peeling is recommended for the best texture, but if you prefer a more rustic look, you can leave the peels on.
Can I make this gluten-free?
Yes, use a gluten-free pie dough and ensure all other ingredients are certified gluten-free.
What’s the difference between a galette and a pie?
A galette is a free-form tart with a rustic shape, while pies are made in a pie dish with a top and bottom crust.
Conclusion
Apple Galette is a rustic and elegant dessert that’s much simpler than pie but just as satisfying. With its flaky crust, tender spiced apples, and glossy finish, it’s a delightful centerpiece for any fall meal or festive gathering. Serve it warm with ice cream for a truly unforgettable treat.
Apple Galette
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Apple Galette is a rustic, free-form tart with a flaky crust and warmly spiced apple filling—an easy, elegant alternative to pie that’s perfect for fall or holiday gatherings.
Ingredients
1 single crust pie dough (homemade or store-bought)
1 1/2 pounds (680 grams) baking apples, peeled and sliced 1/4-inch thick
5 tablespoons (63 grams) light brown sugar, lightly packed
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon fine salt
1/2 teaspoon vanilla extract
1 large egg, beaten
1 1/2 teaspoons water, divided
Coarse sugar, for sprinkling
1 tablespoon apricot jam or jelly
Vanilla ice cream, for serving (optional)
Instructions
- Line a baking sheet with parchment. Let dough soften slightly at room temperature.
- In a large bowl, toss apples with brown sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla extract.
- Roll dough into a 13-inch circle on a floured surface and transfer to the baking sheet.
- Using a slotted spoon, arrange apple slices in the center of the dough, leaving a 2-inch border. Reserve 1 tablespoon of juice.
- Fold dough edges up over apples, pleating every 2 inches and pinching to secure folds.
- Chill galette while preheating oven to 375°F (190°C).
- Beat egg with 1/2 teaspoon water. Brush crust with egg wash. Optionally, brush apples with reserved juice. Sprinkle crust with coarse sugar.
- Bake for 50–60 minutes until crust is golden and filling bubbles.
- Cool 10 minutes on a wire rack. Microwave apricot jam with 1 teaspoon water for 15–20 seconds, then brush over apples.
- Let cool 30 minutes, slice, and serve warm with vanilla ice cream if desired.
Notes
Use pears or mixed berries instead of apples for seasonal variety.
Sprinkle chopped nuts over apples before baking for crunch.
Use a baking stone or preheated tray for extra crispy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
