Pie is great, but a galette is like the best parts of a pie with way less fuss. This Apple Galette has a flaky, buttery crust, sweet apple cinnamon filling, and crunchy turbinado sugar topping.
I love how easy this galette is to make because you can roll the dough out straight onto the parchment paper you'll bake it on, add the apple filling to the center, brush on the egg wash, sprinkle it with some sugar, and pop it into the oven.
A FEW NOTES BEFORE WE GET STARTED
- Chilled Butter:
- It's crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Whisk together the flour, sugar, and salt in a large bowl. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
While the dough chills, preheat the oven to 400º. Peel and slice the apples into thin slices and place them in a bowl. Stir in the brown sugar, cornstarch, cinnamon, and nutmeg and set aside.
Roll the dough out into a large circle, about ¼" thick. Carefully transfer it to a baking sheet and let it chill for another 5-10 minutes.
Neatly arrange the apple slices in the middle of the circle, leaving about a 1 ½ inch border open around the edge. Do not add any of the juices from the apples that may be at the bottom of the bowl. Carefully fold the border over the apples, trimming off any excess dough if it's larger in areas.
Whisk together the egg and water in a small bowl to make the egg wash. Use a pastry brush to brush the tops of the dough with egg wash.
Sprinkle with turbinado sugar. Bake for 40-45 minutes until golden brown. Let cool slightly before topping with vanilla ice cream or whipped cream and serving. Enjoy!
Apple Galette
Pie is great, but a galette is like the best parts of a pie with way less fuss. This Apple Galette has a flaky, buttery crust, sweet apple cinnamon filling, and crunchy turbinado sugar topping.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour and 30 minutes
- Yield: 8 servings
- Category: Dessert
Ingredients
Pie Dough
- 150 grams (1 ¼ cups) flour
- 1 ½ tsp sugar
- ¼ tsp salt
- 4 oz (½ cup) unsalted butter, cubed and chilled
- 2– 3 tablespoon ice cold water
Apple Filling
- 3 honeycrisp or pink lady apples
- 53 grams (¼ cup) light brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
Egg Wash
- 1 egg, room temperature
- 2 tsp water
- Turbinado sugar
Instructions
- Whisk together the flour, sugar, and salt in a large bowl.
- Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
- Pour the water over the flour and stir together until it begins to form into a dough.
- Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- While the dough chills, preheat the oven to 400º.
- Peel and slice the apples into thin slices and place them in a bowl. Stir in the brown sugar, cornstarch, cinnamon, and nutmeg and set aside.
- Roll the dough out into a large circle, about ¼" thick. Carefully transfer it to a baking sheet and let it chill for another 5-10 minutes.
- Neatly arrange the apple slices in the middle of the circle, leaving about a 1 ½ inch border open around the edge. Do not add any of the juices from the apples that may be at the bottom of the bowl. Carefully fold the border over the apples, trimming off any excess dough if it's larger in areas.
- Whisk together the egg and water in a small bowl to make the egg wash. Use a pastry brush to brush the tops of the dough with egg wash. Sprinkle with turbinado sugar.
- Bake for 40-45 minutes until golden brown. Let cool slightly before topping with vanilla ice cream or whipped cream and serving. Enjoy!
Notes
- I recommend waiting to add the ice cream or whipped cream until right before serving.
- I made this galette into a circle, but any shape will work and the more rustic looking, the better!
- I like to use turbinado sugar for the crust topping because of the beautiful look and delicious crunch it adds. If you don't have turbinado sugar on hand, you can use granulated sugar too.
- Leftover galette should be put in an airtight container and kept in the fridge for up to a few days. You can reheat it in the oven or microwave.
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