As I’m eating this thing, I can’t decide what my next bite should be. Crust? Filling? A bit of both? The decision is so tough because they’re both so good. And the combination of the two is beyond anything I’d ever dream of in a dessert.
This is the recipe and method to get you the best Free form Apple pie ever.
You’re right. This looks like more of a galette than a pie, what’s the difference?
A galette usually refers to a flat, freeform, round baked thing with stuff inside. Even things like stuffed crepes and certain pancakes can be referred to as galettes. A pie on the other hand tends to be decidedly NON freeform, ie: made in a pie plate with crimped edges, etc. That being said, people also refer to pizzas as pies, so maybe this whole paragraph doesn’t matter.
I personally don’t love the word Galette, because throwing in a random french word into my otherwise english vocab just doesn’t usually fit my mood. For this reason, I’m calling it a Free-form Apple Pie.
What I LOVE about going free-form
It can be made in any size you want (even mini ones!)
It doesn’t require a pie plate
You only have to roll one crust
Cutting into it is more like cutting into a deep dish apple pizza. It’s easy to get great wedges.
FUN FACT: In a recent study I conducted over Instagram a few days ago, I found that an overwhelming percentage of eaters agreed that a top crust on an apple pie isn’t necessary.
Here’s the video that breaks it all down for you:
Now let’s get down to it. Here’s what you’ll need.
FOR THE DOUGH
320G AP Flour
1 Tsp Salt
100ml Cold Water
FOR THE FILLING
1 KG peeled and sliced Apples (so, start with 1200g -ish of whole apples)
Zest and juice of 1 lemon
1 tsp cinnamon
1 tsp salt
Nutmeg - grated
150g Brown Sugar
75g Granulated Sugar
45g chilled butter, in cubes
Are you a measuring cup person? Haven’t bought a scale yet? No problem! I made a quick conversion guide so you can convert these amounts into the measuring system of your choice.
First, Make the dough.
Weigh flour, sugar, & salt directly into the bowl of a food processor.
Add cubed COLD butter, and pulse until there are no big chunks left, but lots of little bits.
Dump all the water in at once, and pulse until the dough just comes together.
Form into a disc and wrap it up with plastic. Keep it in the fridge while you make the filling.
Then, Make the Filling.
Peel, core, and thinly slice the apples.
Put the sliced apples into a big bowl, and add sugar, spices, lemon zest and juice, and flour.
Toss until thoroughly combined.
Preheat the oven to 400 degrees!
Now, to assemble.
Roll the chilled dough out until it is as big as an extra large pizza. Use extra flour while rolling, so the dough doesn’t stick to the countertop.
Transfer the giant dough circle onto a large (½ size) baking sheet.
Carefully pile the apple slices into the middle of the disc, leaving the juices in the bowl (as best as you can)
Distribute the apple slices evenly over the dough, leaving about 3-4 inches of bare dough around the edges, for folding over.
Fold the edges over so each one overlaps the next, so nothing leaks.
NOW you can drizzle the rest of the juices over the top of the filling.
Brush the dough with a watered down egg yolk and sprinkle with granulated or coarse sugar.
Bake for 35-50 minutes, until the apples are tender when you poke them with a knife, and the crust is beautifully brown. I would recommend very carefully lifting up a corner to peek at the bottom to make sure it’s nice and brown too.
Take it out of the oven and let it sit for 10 minutes or so to relax and let the juices settle.