An Easy Apple Galette Recipe for Beginners

I’ve been snacking on this apple galette all week. And 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. This easy apple galette recipe delivers the best crust, and the best filling, and I just think you’re really going to like it!

The main reason this easy apple galette recipe is so easy, is because of how it’s built. Making a galette rather than a traditional pie removes a lot of the pain points we often run into.

Apple galette vs apple pie

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, which is a bit confusing too, but let’s roll with it.

Why I love this easy apple galette recipe

  • It can be made in any size you want (you can even make 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.

 Single Malt Scotch optional.

Scared of making homemade pie dough?

I hear ya. Pastry is one of those things that we’ve been taught to be afraid of. We’re told that the butter has to be super cold, you have to be very concerned about overworking the dough, and that one false move will cause a pie dough catastrophe.

And while there are certain guiding principles that will make you a successful pastry maker, the worst case scenario is still not the end of the world.

Yes, your butter should be cold. Yes, you should work the dough just enough so that it holds together. However, it’s also ok if your first few batches turn out a little on the tough side. There is a learning curve that comes with pie making. The sooner you jump on it, the sooner you’ll master it. I think the most important thing is that you start trying it.

This free form pie crust is a great place to start, because imperfections are ok. You can patch holes and make the pie in whatever oblong shape you want. It’ll taste good no matter what shape it ends up in!

What you’ll need to make this easy apple galette

For the dough, all you need is flour, salt, sugar, butter, and cold water.

I use all purpose, white flour for this. Whether the butter is salted or unsalted is up to you. I generally have salted kicking around my house, so that’s what I use.

For the filling, you need apples (obviously). I like to use granny smith apples for this apple galette, because they’re nice and tart and they hold their shape well when they bake. You will also need both white and brown sugar, more butter, more flour, cinnamon, nutmeg, plus a squeeze of lemon and a pinch of salt to offset all the sweetness.

How to make this apple galette recipe

Because the dough can be made up to a few days in advance (or months if you freeze it), let’s start there.

  1. Start by combining the dry ingredients in a bowl (or the bowl of a food processor), and mix to combine.
  2. Add the cubes of ice cold butter into the dry ingredients and blend only until there are no big pieces left. The biggest piece of butter should be about the size of a pea. When doing this by hand, I like to flake the butter and flour between my fingers to create little sheets of butter. In a food processor, it turns out like more of a rubble. Both work!
  3. Finally, add the cold water and bring the mixture together until it is no longer crumbly. We don’t want to over mix this (no kneading please), just fold it all together so it barely becomes a dough.
  4. Wrap the dough in plastic and flatten it into a disk and chill it for at least 30 minutes before using.

Next up, making the filling.

  1. First, peel and slice the apples. I usually do this by hand, but if you have a slicing blade on your food processor you can use that. I like to slice the apples fairly thinly so I know they’ll cook through.
  2. Then, toss the apples with the spices, flour, salt and lemon juice.
  3. Remove your chilled dough from the fridge and roll it out to about a 16″ round. (About the size of a large pizza). Dump the apple mixture in the middle of the dough, leaving about 3 inches of dough around the perimeter for folding. If a lot of juices have collected in the mixture, I recommend holding these back until after you’ve folded the edges up so you don’t have a juicy saucy mess on your hands.
  4. Fold the exposed dough up over the filling by working your way around – overlapping each section over the previous section. (See the recipe video if this is confusing!)
  5. Brush the crust with a beaten egg and sprinkle with some raw or granulated sugar. this is optional, but I highly recommend it!
  6. If the dough feels pretty soft, chill the galette for 20-30 minutes before baking. Then, bake at 400 degrees for 35-50 minutes.

Success tips:

  • I made my pie dough in a food processor, but by all means feel free to make it by hand if that’s your preference. If you’re using a food processor, be careful not to over mix the dough. If it forms a ball, you might have taken it too far.
  • Whatever you do, be sure to use a rimmed baking sheet to bake this on. That way you won’t end up a mess in your oven if your apple galette springs a leak!
  • If after you’re done assembling the galette you find the dough is a bit soft, be sure to chill the whole thing in the fridge for 20-30 minutes before putting it in the oven. Otherwise, the butter will melt too quickly and the whole thing will fall apart.

What goes well with this?

This galette is a perfect fall or winter dessert. Try serving it after a hearty dinner like:

I hope this gives you all the confidence to have a go at this easy apple galette recipe. Please let me know if you have any questions! The easiest way to reach out is to find me on the gram @howtomakedinner.

Happy galetting!

Easy Apple Galette Recipe

5 from 1 vote
Recipe by Paula Hingley Course: DessertCuisine: FrenchDifficulty: Medium
Servings

8

servings
Prep time

40

minutes
Cooking time

40

minutes

This apple galette recipe is the easiest apple galette ever. If you’re new to making pastry, this recipe is for you. Works every time!

Ingredients

  • For The Dough
  • 320 g all purpose flour

  • 25 g sugar

  • 1 tsp salt

  • 240 g cold butter

  • 100 ml cold water

  • For The Filling
  • 1 kg peeled and sliced apples (so, start with 1200g -ish of whole apples)

  • Zest and juice of one lemon

  • 1 tsp cinnamon

  • 1 tsp salt

  • Freshly grated nutmeg – to taste

  • 40 g flour

  • 150 g brown sugar

  • 75 g granulated sugar

  • 45 g chilled butter, in cubes

Directions

  • Making the dough
  • Weigh flour, sugar, & salt directly into the bowl of a food processor.
  • Add cubed cold butter to the flour mixture 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 mixture just starts to look like dough.
  • Transfer dough to a lightly floured surface and bring it all together.
  • Form into a disc and wrap in plastic or cover in a bowl. Keep the dough in the fridge for 30 minutes while you make the filling.
  • Making the Filling
  • Peel, core, and thinly slice the apples.
  • Put the sliced apples into a big bowl, and add sugar, spices, lemon juice, lemon zest, and flour.
  • Toss the apples until thoroughly combined.
  • Preheat Your Oven To 400 Degrees
  • Assembly
  • 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 egg wash and sprinkle with granulated or coarse sugar.
  • Bake at 400 degrees for 35-50 minutes. The apples should be tender when you poke them with a knife, and the crust should be golden 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 10-20 minutes to relax and let the juices settle.

Video

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One Comment

  1. Really like the holding off on juice pouring until after edges folded. You’re a baking genius.

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