Apple Galette

This simple yet elegant Apple Galette has the full flavor and spice of an apple pie with a fraction of the work. Bake one for your family today and they will be singing your praises.

Course Dessert

Cuisine French

Keyword french apple galette recipe, how to make an apple galette, how to make apple galette

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 246kcal

Author Beth Pierce

Ingredients

Pie Crust

½ cup chilled unsalted butter cut in small cubes
1 ½ cups all purpose flour
½ teaspoon salt
5 - 6 tablespoons chilled ice water

Apple Filling

2-3 large apples peeled cored and sliced into 1/4 inch thick slices
1 tablespoon lemon juice
¼ cup brown sugar
1 ½ teaspoons cinnamon
⅙ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 tablespoon cornstarch
1 egg
1 tablespoon cold water

Instructions

Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time mixing with a fork until the dough pulls together. Press into a 5 inch circle. Cover in plastic wrap and chill for at least 2 hours.
In a large bowl, combine apples and lemon juice. Sprinkle with brown sugar, cinnamon, nutmeg, cloves, and cornstarch. Stir to combine.
Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Trim the rough edges with a pizza cutter or leave them for a more rustic look. Carefully move the pie crust to a baking sheet covered with parchment paper. Spoon the apples into the center of the pie crust and bring up the edges tucking it in and folding it along the way.
Whisk together the egg and water. Using a pastry brush, lightly coat the top and sides of the pastry dough with the egg wash. Bake at 375 degrees for 35-40 minutes or until the crust is golden brown.

Notes

Plan, as the pie crust must chill for at least 2 hours. If you are always fighting a race against the clock, make it a day in advance and store it in the refrigerator.
For best results, use parchment paper or silicone baking mats.
Slice the apples about 1/4 inch thick, which is thin enough to cook through but still have structure and plenty of delicious apple flavor and texture.
Don't skip the egg wash step, as it enhances the browning of the pie crust and makes for a spectacular presentation.
Store the apple galette covered at room temperature for up to 2 days or in covered in the fridge for up to 5 days.

Nutrition