Estimated reading time: 4 minutes

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

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 ⅓ 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
• ¼ teaspoon Kosher salt can substitute sea salt
• ¾ 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
• ¼-1/3 cup granulated white sugar, I use organic sugar
• 1 teaspoon of freshly squeezed lemon juice, can substitute for the same amount of apple cider vinegar
• 2 tablespoons cornstarch
• ⅛ teaspoon Kosher or sea salt
• ½ 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

• No Knead Spinach Pear Onion Cheese Savory Rolls
• Honey Mustard Sauce
• Homemade Frosted Lemonade
• Incredible Homemade Apple Pie
• Rosewater Lemonade
• Frosé (Frozen Rosé Wine)
• Cherry Nectarine Galette
• Blueberry Galette
• Wild Blackberry Wineberry Pear Oatmeal Galette
• Homemade Nectarine Galette

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

Please let me know in the comments below!

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Apple Galette

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)

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Ingredients

Double Crust Pie Pastry *this Apple Galette uses half of this pastry recipe

• 2 ⅓ 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
• ¼ teaspoon Kosher salt, can substitute sea salt
• ¾ 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
• ¼-1/3 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
• ⅛ teaspoon Kosher or sea salt
• ½ teaspoon ground cinnamon

Instructions

Double Crust Pie Pastry *this Apple Galette uses half of this pastry recipe

1. 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.
2. In a large mixing bowl, mix 2-⅓ cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, ¼ teaspoon salt and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about ½-inch inch butter chunks.
3. Starting with ¼ 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.
4. Wrap the dough in plastic wrap to prevent drying and refrigerate for a ½ hour before rolling out.
5. After chilling for a ½ 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. 
6. Roll the chilled dough out in an 11 inch circle, ¼ inch thick. Cover the dough with plastic wrap and chill the dough while you put together the apple filling. 

Apple Filling

1. Preheat oven to 450 degrees F.
2. In a large mixing bowl, mix the apples, lemon juice, cornstarch, sugar, Kosher salt, and ground cinnamon until combined.
3. 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.
4. Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝-Inch x 16-½-Inch (2 pack)
• 
  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
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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

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 206mgCarbohydrates: 38gFiber: 1gSugar: 17gProtein: 3g

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

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• Updated & republished: 11/30/2023, 10/10/2024

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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