If you like fuss-free desserts, you’ll love this apple galette recipe. This rustic pastry deeply resembles apple pie, except there is no top crust and you don’t have to mess around crimping pie dough or have need of a pie dish.
How to make an apple galette
To begin making your apple galette, you’ll need some pie dough. You can totally make your own, or you can buy some from the store. Either way, you will only need one single crust. If you use my recipe for pie dough, you can freeze the other half to use for another dessert.
Roll the pie dough out like you would if you were making pie, about 12-14 inches. Transfer to a parchment-lined baking sheet and pile the apple filling in the center. Brush with egg wash and fold! You don’t need to make it look pretty because it’s supposed to look rustic. It’s a great excuse if you’re a clumsy baker like I am, haha.
Top the apple center with small cubes of butter, brush the crust with egg wash, and sprinkle with turbinado sugar. Then bake until the apples are fully cooked and tender. Then all you have to do is slice and serve with vanilla ice cream! It’s everything you love about apple pie except it’s half the work.
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- 1 single-crust pie dough
- 1.5 lbs apples about 3 large (I used granny smith)
- 1/4 cup granulated sugar
- 2 tbsp packed brown sugar
- 1 tbsp all-purpose flour
- 1 tsp cinnamon
- 1 egg beaten
- turbinado or demerara sugar for decoration (optional)
- 2 tbsp cold butter cut into small cubes
- vanilla ice cream for serving (optional)
- Preheat the oven to 375° F (190° C).
- On a floured surface, roll out your pie dough to about 12-14 inches. Transfer to a parchment-lined baking sheet and set aside.
- Peel and core your apples and then cut them into bite-size chunks. Add them to a large mixing bowl.
- To the bowl of apples, add the granulated sugar, brown sugar, flour, and cinnamon. Give it a good mix to coat the apples.
- Grab your baking sheet with the pie dough and pile the apple mixture in the center of the pie dough, leaving a 2-inch border all around. Do not add any apple juices that may have accumulated at the bottom of the bowl.
- Brush the beaten egg on the dough border and then fold the dough over the outside edges of the apples, overlapping the dough every so often.
- Now brush the top of the folded dough crust with the egg and sprinkle on a little bit of the optional turbinado sugar all over the crust.
- Add the butter cubes on top of the exposed apple pieces.
- Bake for 45-50 minutes or until the apples are soft and tender and the crust is golden brown. Let it cool for 10 minutes before serving.