This Apple Galette is a fancy name for a delicious flat pie full of sweet, tender apples. The crust is flaky and buttery, just like a dream come true!
Honestly, this galette is so simple to make, even I can do it! I love how rustic it looks, and it tastes great warm with a scoop of vanilla ice cream. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the crust. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose mix can work, but the texture may vary a bit.
Unsalted Butter: Cold butter is crucial for flaky crusts. If you’re out of butter, try using coconut oil or even vegan butter for a dairy-free version.
Apples: Honeycrisp and Granny Smith are my go-to choices for a nice balance of sweet and tart. However, feel free to use other apples like Fuji or Braeburn if those are available.
Granulated Sugar: If you’re reducing sugar, you can substitute with a natural sweetener like honey or maple syrup, but adjust quantities since they’re sweeter than sugar. Try it out and see what you prefer!
Turbinado Sugar: This gives a wonderful crunch on the crust. Brown sugar can also be used if you don’t have it on hand, though it won’t have the same texture.
How Do I Make a Flaky Crust for My Galette?
The key to a nice flaky crust is to keep the butter cold! Here’s how to do it:
- Start by mixing the flour and salt together, then add cold butter. Use a pastry cutter or your fingers to break it up.
- The goal is to have pea-sized lumps of butter remaining. Don’t over mix; this helps create those flaky layers.
- Add ice water, one tablespoon at a time. Mix gently until it just holds together – overworking the dough will make it tough.
- Chilling the dough is important. It relaxes the gluten, so the crust remains tender. 30 minutes in the fridge is perfect!
With these tips in hand, your galette will turn out deliciously flaky every time! Enjoy baking!
How to Make an Apple Galette
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 3 tablespoons ice water (more if needed)
For the Filling:
- 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour (to toss with apples)
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar or coarse sugar (for sprinkling)
- Powdered sugar, for dusting
- Maple syrup or caramel sauce (optional, for drizzling)
How Much Time Will You Need?
This delicious Apple Galette will take roughly 1 hour in total. You’ll spend about 20 minutes preparing the crust and filling, 10 minutes assembling, and around 35-40 minutes baking. Plus, remember to chill the dough for at least 30 minutes to get that perfect flaky texture.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, mix together 1 1/4 cups of flour and 1/4 teaspoon of salt. Add in the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs, with some pea-sized pieces of butter remaining. This is what will make your crust flaky!
2. Combine Ingredients:
Gradually add the ice water, a tablespoon at a time, mixing gently after each addition until the dough just comes together. Be careful not to overwork it! Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Filling:
While the dough is chilling, toss the thinly sliced apples in a bowl with 1/4 cup of granulated sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1 teaspoon of lemon juice, and 1 tablespoon of flour until the apples are nicely coated. This mixture will add delicious flavor to your filling!
4. Assemble the Galette:
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter. Transfer this rolled dough to a baking sheet lined with parchment paper.
Arrange the spiced apple slices in the center of the dough, leaving about a 2-inch border of dough around the edges. Fold the edges of the dough over the apples, making pleats as you go to create a circular enclosure. Don’t worry about making it perfect; rustic is the way to go!
5. Baking Time:
Brush the edges of the dough with the beaten egg for a golden finish, then sprinkle turbinado sugar over the crust and apples. Place the galette in the oven for about 35-40 minutes, or until the crust is golden brown and the apples are tender.
6. Finishing Touches:
Once baked, remove the galette from the oven and let it cool slightly. Dust with powdered sugar and drizzle on some maple syrup or caramel sauce if you’d like for that sweet touch!
7. Serve and Enjoy:
Slice the galette into wedges and serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy this delightful, rustic dessert!
Can I Use Other Types of Apples?
Absolutely! While Honeycrisp and Granny Smith are great choices for balance, you can also use Fuji, Braeburn, or even mixed varieties for a unique flavor profile. Just make sure the apples are firm and not too soft so they hold their shape while baking.
What Should I Do If My Dough Is Too Dry?
If your dough feels crumbly and doesn’t hold together, add more ice water, one teaspoon at a time, mixing gently until the dough comes together. Remember, it’s important not to overwork the dough to keep it flaky!
How Do I Store Leftovers?
Store any leftover apple galette in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes for a crispy crust.
Can I Make the Dough Ahead of Time?
Yes! You can make the dough and refrigerate it for up to 2 days. Alternatively, you can freeze the dough wrapped in plastic wrap for up to a month. Just thaw it in the fridge overnight before using.
