Apple Galette

This apple galette recipe will satisfy your apple pie cravings without any of the hassle. Its intentionally casual, rustic appearance means prep is much simpler (just 20 minutes!). Serve with vanilla ice cream for best results!

Recipe includes a how-to video!

Course Dessert, pie

Cuisine American

Prep Time 20

Cook Time 40

Chilling Time 45

Total Time 1 45

Servings servings

Calories 371kcal

Author Sam Merritt

Equipment

Ingredients

For the crust

1 ¼ cups (156 g) all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon table salt
½ cup (113 g) unsalted butter very cold and cut into 8 pieces
¼ cup (60 g) sour cream

For the apple filling

3 cups (365 g) apples peeled, cored, and sliced ¼” thin, see note
2 Tablespoons brown sugar firmly packed
2 Tablespoons granulated sugar
1 Tablespoon lemon juice
1 ½ Tablespoons cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon table salt

For assembly

1 egg any size Note: you can skip the egg wash entirely if you have an egg allergy; the crust simply won’t be as brown/crisp on the outside and the sugar won’t stick as well, but it will still be quite delicious.
1 teaspoon water
1 ½ Tablespoons salted butter cut into 4 pieces
1 Tablespoon bakery coarse sugar or regular granulated; see note for my favorite sparkly sugar

Instructions

Prepare the crust

Combine flour, sugar, and salt in the basin of a food processor (see note if you do not have a food processor) and pulse briefly to combine.
1 ¼ cups (156 g) all-purpose flour, 2 teaspoons granulated sugar, ¼ teaspoon table salt
Scatter butter evenly over the dry ingredients and pulse again in 1-second intervals until butter is well cut into the dough and resembles coarse crumbs. You should still have some pea-sized butter pieces remaining.
½ cup (113 g) unsalted butter
Add sour cream and pulse again in 1-second intervals until mixture just begins to cling together. It may seem dry and crumbly, but if you pinch the dough between your thumb and forefinger it should cling together.
¼ cup (60 g) sour cream
Turn out onto a clean surface and, working quickly, form into a smooth ball (don’t over-handle, you want the dough to stay as cold as possible). Flatten into a disk, wrap tightly in plastic wrap or parchment paper and refrigerate for at least 45 minutes before proceeding with the recipe.

Prepare the filling

Preheat oven to 400F (205C) and line a rimmed baking sheet with parchment paper (in case of spills). Set aside.
In a large bowl, stir together apples, sugars, lemon juice, cornstarch, ground cinnamon, vanilla extract, and salt until well-combined. Set aside while you roll out the galette dough.
3 cups (365 g) apples , 2 Tablespoons brown sugar, 2 Tablespoons granulated sugar, 1 Tablespoon lemon juice, 1 ½ Tablespoons cornstarch, 1 ½ teaspoons ground cinnamon, ½ teaspoon vanilla extract, ¼ teaspoon table salt
Remove chilled galette dough from the refrigerator and place on a clean, lightly floured surface. Use a rolling pin to roll out to an even 12” (30cm) circle, then carefully transfer to your prepared baking sheet (Note: if the crust is too difficult to roll or is cracking, it may just be too cold. Allow it to sit at room temperature for 10 minutes or so before trying again).
Give your apple mixture another quick stir then carefully pour the apples into the center of the galette dough, leaving about 2” (5cm) of the dough uncovered and mounding the apples slightly toward the center.
Fold the dough over the apple filling toward the center.
Whisk together the egg and water until smooth, then use a pastry brush to brush the exposed dough.
1 egg, 1 teaspoon water
Dot the butter pieces evenly over the exposed apple filling and then sprinkle the entire galette generously with the coarse sugar, focusing on the dough border.
1 ½ Tablespoons salted butter, 1 Tablespoon bakery coarse sugar
Transfer to the center rack of 400F (205C) preheated oven and bake for 40 minutes or until crust is golden brown and apples are tender when pierced with a fork.
Remove from oven and allow to cool for 20 minutes or so before slicing with a pizza cutter (otherwise the filling will be quite loose and the slices not as neat) and enjoying (preferably topped with vanilla ice cream!).

Video

Notes

No food processor? No problem.

In a large bowl, whisk together flour, sugar, and salt, then use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs (with some pea-sized pieces remaining). Add the sour cream and stir with a fork until the dough begins to clump together and holds when pinched, then proceed with the recipe as instructed.

Apple note

This is typically about 3 apples for me but can vary wildly depending on their size. Weigh apples after pelling/coring/slicing. Type of apple to use: I like making this galette with everything from Granny Smith to Pink Lady or Gala. I recommend avoiding super soft, super sweet apples like McIntosh or Red Delicious.

Sugar for topping

I use and recommend this bakery-style sugar. I love its large, sparkly crystals and use it for many recipes, from this apple galette to my banana bread cookies and blueberry muffins.

Storing

Cool completely then cover and store at room temperature for up to two days, or store in the refrigerator in an airtight container for up to 4 days. To reheat, I recommend reheating individual slices in a 350F (175C) preheated oven until warmed through. The microwave works, too, but will soften the crust while the oven will restore its crispiness.

Nutrition