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Apple Galette
This easy Apple Galette has thinly sliced cinnamon apples tucked into a flaky, buttery homemade crust. It has all the cozy flavors of apple pie, but is easier to make. There's no pie plate or peeling required.
Ingredients
For the Crust:
- 1 1/3 cup all-purpose flour, measured correctly
- 1 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, very cold
- 5 Tbsp ice water, plus more as needed
- 1 egg, beaten for egg wash
- 1 Tbsp coarse sugar
For the Apple Filling:
- 1 1/4 lb apples, 3 to 4 medium baking apples*
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/8 tsp fine sea salt
- 2 Tbsp unsalted butter, cold and diced
Instructions
How to Make the Crust:
- Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.
- Cut in the butter: Cut the cold butter into 1/2-inch cubes and add it to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture is crumbly with pea-sized pieces of butter.
- Add ice water: Drizzle 5 Tbsp ice water over the mixture. Stir with a fork until the dough looks shaggy and begins to come together. Pinch some of the dough between your fingers; if it holds together, it has enough water. If it crumbles apart, stir in more ice water 1 teaspoon at a time.
- Form and chill: Turn the dough onto a clean surface and gently press it together with your hands. Don't knead or overwork the dough. Shape it into a disk, cover with plastic wrap, and refrigerate for at least 1 hour before rolling.
How to Make the Apple Galette:
- Roll the Dough: Preheat the oven to 400°F. Set the dough on a floured sheet of parchment paper, dust the top with flour, and roll into a 12”-13″ circle with a rolling pin. Transfer the parchment and dough to a rimmed baking sheet and refrigerate while you prepare the apples.
- Prepare the Apples: Peeling is optional. Stand each apple upright and slice down alongside the core on all four sides, leaving the core intact. Cut into thin, 1/8-inch slices. Stir together sugar, cinnamon, and salt. Arrange the apples in overlapping rows over the dough, leaving a 2-inch border. Sprinkle the cinnamon-sugar evenly over the apples.
- Assemble and Bake - Fold the dough edges up over the apples, pleating and pinching the crust as you go. Dot the apples with diced cold butter. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake immediately* at 400˚F for 35-40 minutes or until the crust is deeply golden brown and the apples are tender with lightly caramelized edges. Cool on the baking sheet for 15 minutes before slicing.
Notes
*Food Processor Method: Pulse the flour, sugar, and salt to combine. Add diced cold butter and pulse 8-10 times, or until pea-sized pieces form. Add ice water 1 Tbsp at a time, pulsing between additions, just until dough begins to clump. Transfer to a work surface and continue with step 4.
*Apple Varieties: Use firm baking apples such as Pink Lady, Honeycrisp, Braeburn, Jonagold, Golden Delicious, Jazz, Cosmic Crisp, Fuji, Gala, and Granny Smith. For the best flavor, mix sweet and tart apples.
*Keep the Dough Chilled: Cold dough gives you the flakiest crust. If your oven isn't fully preheated when you assemble the galette, refrigerate until ready to bake.
Make Ahead and Storage
- Prep-Ahead: Refrigerate the dough disk for up to 3 days, or freeze up to 3 months. Thaw in the fridge. Let it sit at room temperature 10-15 minutes for easier rolling.
- Refrigerate - cover the cooled galette and refrigerate up to 4 days.
- Freeze - wrap the cooled galette and freeze for up to 3 months.
- Reheat - place the galette in a 350°F oven or in the air fryer until warmed throughout.
Nutrition Facts
Apple Galette
Amount per Serving
Calories
376
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
77
mg
26
%
Sodium
287
mg
12
%
Potassium
148
mg
4
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
675
IU
14
%
Vitamin C
4
mg
5
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.