Apple Galette Recipe

Slice of apple pastry in a crust baked golden brown with rest of pastry below on white platter with green apples in background.

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Our Apple Galette is perfect for fall gatherings, with tender spiced apples baked in a buttery and flakey golden crust. If it’s your first time making one, don’t worry, it’s easier than it looks.

Prep Time1 15

Cook Time45

Course: Dessert

Cuisine: French

Servings:

Calories: 444kcal

Author: Kelly Stilwell

Equipment

Food processor
Rimmed baking sheet
Pairing Knife
Measuring Cups and Spoons
Large bowl
Medium bowl
Cutting Board
Large Knife
Wooden Spoon or rubber spatula

Ingredients

For the Dough

10 tablespoons unsalted butter cut into small cubes
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
4 to 6 tablespoons ice water

For the Filling

3 cups Granny Smith apples sliced
2/3 cup light brown sugar: Packed for sweetness and depth
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt

For the Topping

1 large egg yolk + 1 tablespoon milk egg wash
2 tablespoons organic cane sugar
1 tablespoon apricot or apple jelly

Instructions

To Make the Dough

Cut cold butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
10 tablespoons unsalted butter
Pulse together the flour, butter, and salt in a food processor.
1 1/2 cups all-purpose flour , 1/2 teaspoon kosher salt
Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low. Add 3-5 tablespoons of water, the dough is ready when it appears crumbly* (see tips) It should hold together between two fingers.
4 to 6 tablespoons ice water
Turn the dough out onto a clean and lightly flour-dusted work area. Form a round, flat disk, work quickly, and be careful not to overwork the dough.
Wrap the disk tightly in plastic wrap. Refrigerate the dough for a minimum of one hour prior to rolling it out.
Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.

To Make The Filling

Slice all the apples with the skin on, thin, but you should not be able to see through them. They will burn if they are too thin.
3 cups Granny Smith apples
In a large mixing bowl, stir together the apple slices, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated.
2/3 cup light brown sugar: Packed, 2 tablespoons lemon juice , 2 teaspoons vanilla extract, 1 1/2 tablespoons cornstarch , 1/2 teaspoon ground cinnamon , 1/8 teaspoon ground ginger , 1/8 teaspoon ground nutmeg
Preheat the oven to 375℉ and line a large sheet pan with parchment, then set aside.
Place the dough in the center of a clean, lightly floured work surface. Use a rolling pin, starting in the center of the disk and rolling outwards.
Turn the dough and continue rolling towards the edges. Each time you roll, you should be turning to avoid sticking to the counter. If the dough sticks, sprinkle a little flour on top or bottom as you work.
Continue rolling and turning until the dough is about 11 1/2 – 12 inches in diameter and about 1/8-inch thick. It will be thin. But it should not be paper-thin.
Make sure to feel the top of the dough to ensure it’s the same thickness across the entire thing.
Gently transfer the pie dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
Spoon the apple filling onto the center of the pie pastry OR place in a decorative spiral pattern (pictured), leaving about two inches around the edge.
Fold the pastry over the apples, overlapping the dough as needed.
Brush the pastry with the egg wash and generously sprinkle with the cane sugar.
1 large egg yolk + 1 tablespoon milk , 2 tablespoons organic cane sugar
Bake for 35-40 minutes, until the galette crust is golden brown. Make sure you watch the apples on top for signs of burning.
Remove from the oven and allow to cool to room temperature on a baking rack until set.

To Add the Topping

While still warm, use a pastry brush to brush the top of the apples with the jelly to lightly glaze or drizzle with caramel sauce.
1 tablespoon apricot or apple jelly

Notes

You can store leftover any galette covered in the refrigerator for up to 3 days. To freeze, wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat it from frozen in a 350°F oven.
The amount of water added to the dough will be determined by your climate and altitude. Rule of thumb it should take 3-4 tablespoons but if you live in a humid area it may need less, and if you live in a dry area it may need more before it can hold together between two fingers.

Ovens bake differently so if the crust begins to brown too quickly before the bake time is up. just cover it loosely with aluminum foil.

Don’t overwork the dough ball; handling it too much can make the butter pieces melt and toughen the crust.

If the dough begins to crack when you roll it out, that means it's too cold. Let it sit out a few minutes longer and try rolling it again.
The pastry dough can be made a day in advance and wrapped tightly in plastic wrap, allowing it to thaw at room temperature for about 10 minutes prior to using.

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