Easy Apple Galette Recipe

Aerial photo of someone holding a slice of apple galette with a pie server.

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Tender and warmly spiced apples wrapped in a flaky, buttery homemade pie dough. Serve with ice cream, salted caramel sauce, or homemade whipped cream for a rustic pie-like experience.

Prep Time30

Bake Time40

Chilling Time20

Total Time1 30

Recipe Author Lynn April

Servings: 10 servings

Ingredients

PIE DOUGH

▢ ½ recipe homemade pie crust¹ chilled

APPLE FILLING

▢ 4 medium to large fresh apples² peeled, cored, and sliced³
▢ ¼ cup (50g) firmly packed light brown sugar
▢ 2 Tablespoons (15g) all-purpose flour
▢ 2 teaspoons fresh lemon juice
▢ 1 and ½ teaspoons ground cinnamon
▢ ¼ teaspoon ground nutmeg
▢ EGG WASH: 1 large egg beaten
▢ coarse sugar optional

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

PIE DOUGH

Before you begin: be sure your pie crust is chilled (homemade) or thawed (frozen).
½ recipe homemade pie crust¹
On a lightly floured baking mat or piece of parchment paper, roll the dough into a 12" circle. Transfer the mat or paper to a baking sheet and chill in the refrigerator for at least 15 minutes, or until you need it.

APPLE FILLING

Combine the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl.
4 medium to large fresh apples², ¼ cup (50g) firmly packed light brown sugar, 2 Tablespoons (15g) all-purpose flour, 2 teaspoons fresh lemon juice, ¼ teaspoon ground nutmeg, 1 and ½ teaspoons ground cinnamon
Stir everything together until it is well-combined and everything is evenly coated. Cover the filling and let it sit until the dough is ready.

ASSEMBLE & BAKE

Remove the chilled pie dough from the refrigerator.
Arrange the apples (and any juices from the bottom of the bowl) evenly into the center of the dough, leaving a 2–3" border around everything. If desired, you can place the apple slices neatly, if you're going for a more aesthetic look. Otherwise, spooning everything on and spreading it out evenly is totally fine.
Gently fold the edges of the dough up over the filling, overlapping the dough as necessary and pressing gently to seal the edges. The dough will stick to itself and "glue" itself into place, but if you are having trouble with it sticking, you can use a tiny bit of water to make it stick together.
Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
EGG WASH: 1 large egg, coarse sugar
Once the border of the galette is securely in place, chill it in the refrigerator while the oven preheats (next step). You will want it to chill for at least 20 minutes, but it can be chilled for up to 8 hours. If you are chilling it longer than 1 hour, cover it tightly so it doesn't dry out.
Arrange a rack in the middle of the oven, then preheat it to 400°F (204°C).
Bake the galette until the filling is bubbly and the crust is golden brown, about 35-37 minutes. Allow it to cool on the baking sheet for 15 minutes before slicing and serving. Serve with salted caramel sauce, ice cream, or homemade whipped cream. Store leftover galette covered tightly in the refrigerator for up to 4 days. Baked galette freezes well, up to 3 months. Thaw in the refrigerator and warm as needed. Unbaked galette freezes well, wrapped tightly, up to 3 months. Thaw in the refrigerator, then bake as directed.

Video

Notes

Pie crust: my pie dough recipe, as written, makes two discs. You can either halve it and use that or save the other disc for another recipe. Frozen store bought pie crust is also fine– you will only need one (a package usually has two). Thaw overnight in refrigerator before use.
Apples: I like to use half Granny Smith apples and then half of a sweeter variety of apples when I make anything with an apple filling. For this recipe, I used Honeycrisp.
Apple preparation: I use my apple peeler and then cut each spiraled apple into 4 sections. You're looking for ¼-inch thick pieces, which the peeler will produce. This is a bit trickier by hand but still doable.
Make ahead: a thawed pie dough can stay covered tightly in the refrigerator for up to 3 days. I don't recommend leaving a rolled-out dough in the refrigerator longer than about 4 hours. Be sure it is covered tightly so it doesn't try out. Blackberry filling and whipped feta can be left in the refrigerator covered tightly for up to 1 day.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.