This Apple Galette recipe is sweet, crisp and perfect for Fall. Enjoy a slice with a scoop of vanilla ice cream! (6-8 servings)

Estimated reading time: 4 minutes

Apple Galette
- Ingredients for Apple Galette
- Helpful Kitchen Tools for Apple Galette
  - Web Story
  - Our Other Recipes and Posts

Apple Galette

Hi Everyone! Fall is right around the corner, can you believe it?

In New Jersey, apple season is from September 1st to October 25th (as early as July 15th and as late as October 31st).

Of course, I love a classic apple pie, like my Incredible Homemade Apple Pie, this Apple Galette recipe, ditches the pie plate and it more of a free form, less fussy pie.

I love a slice of this Apple Galette with a scoop of No-Churn Vanilla Ice Cream and/or Vanilla Whipped Cream on top.

Ingredients for Apple Galette

Double Crust Pie Pastry *this Apple 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 can substitute the same amount of apple cider vinegar
1/4 teaspoon Kosher salt can substitute sea salt
3/4 cup ice water plus more, if needed
1 small egg beaten, for washing the pastry before baking
1-2 tablespoons Demerara (this is the variety that I use) baking sugar or turbinado raw sugar for sprinkling on the crust before you put it in the oven
1 tablespoon unsalted butter cut into small pieces to dot the top of the galette before baking

Apple Filling

2 cups fresh apples, washed and peeled
1/4-1/3 cup granulated white sugar, I use organic sugar
1 teaspoon freshly squeezed lemon juice, can substitute the same amount apple cider vinegar
2 tablespoons cornstarch
1/8 teaspoon Kosher or sea salt
1/2 teaspoon ground cinnamon

Helpful Kitchen Tools for Apple Galette

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

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 in the recipe card below.

The Apple Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Apple Galette or other fruit galette.

I know you will love this Apple Galette recipe!

Our Other Recipes and Posts

What’s would you have on top of this Apple Galette recipe?

Please let me know in the comments below!

Apple Galette

Name: Apple Galette
Prep time: 1 h 35 min
Cook time: 25 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 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 eggs, for washing the pastry before baking; 1-2 tablespoons Demerara (this is the variety that I use) baking sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven; 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking; 2 cups fresh apples (apples good for baking like Gala, Granny Smith or Fuji), washed, cored, peeled and sliced; 1/4-1/3 cup granulated white sugar, I use organic sugar; 1 teaspoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar; 2 tablespoons cornstarch; 1/8 teaspoon Kosher or sea salt; 1/2 teaspoon ground cinnamon

Yield: 6

Prep Time: 1 hour 35 minutes

Cook Time: 25 minutes

Total Time: 2 hours

This Apple Galette recipe is sweet, crisp and perfect for Fall. Enjoy a slice with a scoop of vanilla ice cream! (6-8 servings)

Ingredients

Double Crust Pie Pastry *this Apple 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 eggs, for washing the pastry before baking
1-2 tablespoons Demerara (this is the variety that I use) baking sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven
1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

Apple Filling

2 cups fresh apples (apples good for baking like Gala, Granny Smith or Fuji), washed, cored, peeled and sliced
1/4-1/3 cup granulated white sugar, I use organic sugar
1 teaspoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
2 tablespoons cornstarch
1/8 teaspoon Kosher or sea salt
1/2 teaspoon ground cinnamon

Instructions

Double Crust Pie Pastry *this Apple 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 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 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 Filling

Preheat oven to 450 degrees F.
In a large mixing bowl, mix the apples, 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 to cool before serving, allowing the filling to firm up before slicing. Enjoy alone of 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 Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Apple Galette or other fruit galette.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 224mgCarbohydrates: 38gFiber: 1gSugar: 17gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Apple Galette

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