Easy Apple Galette Recipe
This apple galette recipe is the easiest apple pie ever. If you're new to making pastry, this recipe is for you. Works every time!
Ingredients
For The Dough
- 320 grams all-purpose flour
- 25 grams sugar
- 1 teaspoon salt
- 240 grams cold butter
- 100 millilitres cold water
For The Filling
- 1 kilogram peeled and sliced apples (so, start with 1200g -ish of whole apples)
- zest and juice of one lemon
- 1 teaspoon cinnamon
- 1 teaspoon salt
- freshly grated nutmeg - to taste
- 40 grams all-purpose flour
- 150 grams brown sugar
- 75 grams granulated sugar
- 45 grams chilled butter, in cubes
Instructions
Making the dough
- Weigh flour, sugar, and 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
Nutrition
Calories: 678kcalCarbohydrates: 103.4gProtein: 5.6gFat: 29.8gSaturated Fat: 18.4gSodium: 790mgFiber: 8.1gSugar: 60.4gCalcium: 20mgIron: 3mg
Tried this recipe?Let us know how it was!