This Apple Date Galette recipe has Fall flavors of apples, cinnamon, brown sugar, and dates. Enjoy this “free-form” pie without the fuss of a pie plate! Enjoy a slice with a scoop of vanilla ice cream! (6-8 servings)
Estimated reading time: 4 minutes
Table of contents
Apple Date Galette
Hi Everyone, Fall is in full swing, literally – as I look out my window I see the wind whipping branches on the trees around and leaves blowing across the lawn.
It’s time to share this Apple Date Galette.
This recipe would be great for October, using up apples or gracing the Thanksgiving/Christmas dessert table.
Did you see my Apple Galette recipe that I posted on LLS?
You can check that out here.
INGREDIENTS
DOUBLE CRUST PIE PASTRY *THIS APPLE DATE GALETTE USES HALF OF THIS PASTRY RECIPE
- 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
- 1 cup unsalted butter, must be solid, chilled
- 1 tablespoon granulated white sugar
- 1 tablespoon freshly squeezed lemon juice, You can substitute the same amount apple cider vinegar
- 1/4 teaspoon Kosher salt, can substitute sea salt
- 3/4 cup ice water, plus more if needed
- 1 small egg, for washing the pastry before baking
- 1-2 tablespoons Demerara sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven
- 1 tablespoon unsalted butter, optional, cut into small pieces to dot the top of the galette before baking
APPLE DATE FILLING
- 1 cups fresh apples (apples good for baking like Gala, Granny Smith, or Fuji), washed, cored, peeled, and sliced
- 1/4 cup Medjool dates (dried), pitted, diced
- 1/4-1/3 cup brown sugar, you can substitute the same amount granulated white sugar
- 1 teaspoon freshly squeezed lemon juice, you can substitute the same amount apple cider vinegar
- 2 tablespoons cornstarch
- 1/8 teaspoon Kosher or sea salt
- 1 teaspoon ground cinnamon, I suggest Saigon cinnamon because it’s very fragrant
Kitchen Tools
- measuring spoons and cups
- wet measure
- mixing bowls (this is the set that I have and love)
- pastry cutter (this is an updated version of what I have)
- pastry mat
- dough scraper
- parchment paper or a silicone baking mat
- rimmed baking sheet (I have several of these and love them)
Web Story
Apple Season
In New Jersey, apple season is from September 1st to October 25th (as early as July 15th and as late as October 31st).
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What’s your favorite Apple recipe for Fall?
Please let me know in the comments below!
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Apple Date Galette
Apple Date Galette has Fall flavors of apples, cinnamon, brown sugar, and dates. Enjoy this “free-form” pie without the fuss of a pie plate! Enjoy a slice with a scoop of vanilla ice cream! (6-8 servings)
Ingredients
Double Crust Pie Pastry *this Apple Date Galette uses half of this pastry recipe
- 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
- 1 cup unsalted butter, must be solid, chilled
- 1 tablespoon granulated white sugar
- 1 tablespoon fresh squeezed lemon juice, You can substitute the same amount apple cider vinegar
- 1/4 teaspoon Kosher salt, can substitute sea salt
- 3/4 cup ice water, plus more if needed
- 1 small egg, for washing the pastry before baking
- 1-2 tablespoons Demerara sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven
- 1 tablespoon unsalted butter, optional, cut into small pieces to dot the top of the galette before baking
Apple Date Filling
- 1 cups fresh apples (apples good for baking like Gala, Granny Smith or Fuji), washed, cored, peeled and sliced
- 1/4 cup Medjool dates (dried), pitted, diced
- 1/4-1/3 cup brown sugar, you can substitute the same amount granulated white sugar
- 1 teaspoon fresh squeezed lemon juice, you can substitute the same amount apple cider vinegar
- 2 tablespoons cornstarch
- 1/8 teaspoon Kosher or sea salt
- 1 teaspoon ground cinnamon, I suggest Saigon cinnamon because it's very fragrant
Instructions
Double-Crust Pie Pastry *this Apple Date Galette uses half of this pastry recipe
- Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. The whole idea through this dough-making process is to keep the dough cold so that it comes out flakey when baked.
- In a large mixing bowl, mix 2-1/3 cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon salt, and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about 1/2-inch inch butter chunks.
- Starting with 1/4 cup ice water, gradually add the ice water into the mixture and using a large fork and then your fingertips, work the dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.
- Wrap the dough in plastic wrap to prevent drying and refrigerate for a 1/2 hour before rolling out.
- After chilling for a 1/2 hour, divide the dough ball evenly in half with a dough scraper. Wrap 1 half of the dough in the plastic wrap and return to the refrigerator to use for another recipe.
- Roll the chilled dough out in an 11-inch circle, 1/4 inch thick. Cover the dough with plastic wrap and chill the dough while you put together the apple filling.
Apple Date Filling
- Preheat oven to 450 degrees F.
- In a large mixing bowl, mix the apples, dates, lemon juice, cornstarch, sugar, Kosher salt, and ground cinnamon until combined.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the chilled dough circle in the middle of the lined baking sheet.
- Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
- Bake at 450 degrees for 20-25 minutes until golden. When it's done, allow cooling before serving, allowing the filling to firm up before slicing. Enjoy alone or with vanilla whipped cream and/or vanilla ice cream!
Notes
You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include. The Apple Date Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Apple Date Galette or other fruit galette recipe.
Recommended Products
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Pyrex Prepware 2-Cup Glass Measuring Cup -
OXO Good Grips Wooden Spoon Set, 3-Piece
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 4446Total Fat: 275gSaturated Fat: 154gTrans Fat: 0gUnsaturated Fat: 102gCholesterol: 702mgSodium: 2715mgCarbohydrates: 477gFiber: 19gSugar: 214gProtein: 34g
Please note that the Calculated Nutrition is an estimate at best.
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