Apple Galette Recipe

apple galette with easy piecrust sliced — Credit: Gentl & Hyers

Prep Time:

25 mins

Total Time:

1 hr 50 mins

Servings:

10 to 12

Apple galette is easier and more forgiving to make than apple pie. No fitting the pastry into the pie plate and no crimping needed, a galette is a free-form dessert that cooks on a baking sheet rather than on a pie plate. This galette has rustic good looks and a delicious flavor that lets the apples shine. Just roll the dough—we use our favorite all-butter pie dough—pile on the sliced apple filling, fold the edges over, and put it in the oven. In about an hour, you’ll have a warming dessert to slice and top with vanilla ice cream. It’s a perfect dinner party dessert and elevates any family dinner—there's no meal it wouldn't suit.

The Best Apples for This Galette

For optimal flavor and texture in this galette, use a combination of two Granny Smith and two Macintosh apples. If you use all Macintosh, they will cook down to mush. If you want to use just one kind of apple, go with all Granny Smiths or Cosmic Crisps (in which case you may need only three, since both varieties tend to be larger).

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It’s one of my golden rules for cooking and baking. When a professional chef prepares a dish for service, they first gather all the ingredients needed to finish it.

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Directions

Preheat oven; remove pie dough from fridge:

Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
Roll dough and transfer to baking sheet:

Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
Make filling:

In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon.
Spread filling over dough and fold dough over apples:

Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
Bake:

Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples.
Cool on baking sheet, loosen from parchment, cool on rack:

Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn’t stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.

Apple Galette

The Best Apples for This Galette

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Directions

Preheat oven; remove pie dough from fridge:

Roll dough and transfer to baking sheet:

Make filling:

Spread filling over dough and fold dough over apples:

Bake:

Cool on baking sheet, loosen from parchment, cool on rack:

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