Easy Apple Galette Recipe
Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, Apple Galette is the perfect choice. The combination of a flaky crust, tender apples, and rustic presentation makes it a crowd-pleaser that everyone will enjoy.
Servings 8
Ingredients
Crust
- 1 1/2 cups 214 gram unbleached all-purpose flour (scoop and level to measure)
- 1 tablespoon 11 gram granulated sugar
- 10 tablespoon 142 gram unsalted butter, cut into 1/2-inch cubes
- 4 to 5 tablespoon ice water
- 1/4 teaspoon salt
Filling
- 1 1/2 lbs 3 large baking apples
- 1/4 cup 50 gram granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoon 28 gram unsalted butter, diced into 1/4-inch cubes
Finish
- 1 large egg + 1/2 tablespoon water
- 1 tablespoon 11 g turbinado sugar or sparkling sugar
- 1 tablespoon honey
Instructions
- In a large bowl, combine the flour, sugar, and salt by whisking them together.
- Add 10 tablespoons of butter, cut into cubes, and use a pastry blender to mix it into the dry ingredients until small pea-sized clumps of butter remain (a few larger pieces are okay).
- Gradually drizzle in 1 tablespoon of ice water at a time, tossing the mixture immediately after each addition. Add just enough water for the dough to form larger clumps. Turn the dough out onto a clean surface and gently knead it a few times until it comes together.
- Shape the dough into an even disk, roughly 5 to 6 inches wide. Wrap it in plastic wrap and refrigerate for 30 to 60 minutes.
- Preheat your oven to 375°F and line a rimmed 18x13-inch baking sheet with parchment paper.
- Take the dough out of the fridge lightly flour the top, and roll it out on a generously floured surface into a round about 13.5 inches in diameter.
- Fold the dough in half, then fold it again to form a quarter. Place it onto the parchment-lined baking sheet with the folded corner positioned at the center, then carefully unfold it so it extends up the sides of the pan—it’s fine if it overlaps. Transfer the pan to the fridge.
- Peel, core, and cut the apples in half, then slice them thinly to about 1/6-inch thick (if using Golden Delicious, slice to 1/4-inch thick).
- Place the apples in a large mixing bowl, sprinkle with 1/4 cup sugar and cinnamon, and toss until evenly coated.
- Arrange the apple slices in a circular pattern over the crust, leaving about a 2-inch border around the edges.
- Fold the edges of the dough up over the apples, starting at one point and working your way around the circle, making a fold approximately every 3 inches.
- In a mixing bowl, whisk the egg with water, then use a pastry brush to coat the edges of the pie crust. Sprinkle the crust edges with turbinado sugar and dot the apples with the remaining 2 tablespoons of butter.
- Bake in the preheated oven for 40 to 50 minutes, or until the apples are tender. Once removed from the oven, let it cool slightly before serving.
- Allow it to cool for about 10 minutes. If desired, brush the top with honey before slicing. Serve with vanilla ice cream for an extra treat.