If you are looking for all the comforting vibes of a traditional apple pie in a significantly easier form, the apple galette is the perfect solution. Translating literally to “flat cake,” this rustic French dessert features a crisp, buttery pastry folded over a juicy, spiced fruit filling. It offers an unbeatable texture contrast between the flaky crust and soft apples, making it a transcendently golden treat that pairs beautifully with a scoop of ice cream.
Ingredients
For the Pastry Dough
- 1 ½ cups (180g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into cubes
- 4 tablespoons ice water
For the Apple Filling
- 3 baking apples (such as Pink Lady, Granny Smith, or Honeycrisp)
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter (for topping the filling)
For Assembly
- 1 egg, beaten (for egg wash)
- Sanding sugar (optional, for sprinkling)
Instructions
- Prepare the Dry Dough Mix: In the bowl of a food processor, combine the all-purpose flour, 2 tablespoons of granulated sugar, and salt. Pulse briefly to combine the ingredients.
- Incorporate the Butter: Add the cold, cubed butter to the food processor. Pulse a few times just until the butter pieces are broken down slightly.
- Add the Liquid: While pulsing, drizzle in the ice water. Check the consistency by squeezing a small amount of dough in your palm; if it holds together, it is ready. If not, you may need to add slightly more water depending on the humidity.
- Shape and Chill: Transfer the dough to a work surface. Press down with your palm to knead it two to three times; this “smooshes” the butter to create flaky layers. Form the dough into a disc, wrap it tightly in plastic, and refrigerate for at least two hours to allow the gluten to relax and the butter to firm up.
- Preheat and Prep: When ready to bake, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Prepare the Apples: Peel and core the apples. Slice the apple flesh into 1/8-inch slices.
- Season the Filling: Place the apple slices in a bowl and toss them with the lemon juice to coat. Add the ¼ cup granulated sugar and cinnamon, then toss again until the spices and sugar are evenly distributed.
- Roll the Dough: On a flour-dusted surface, roll the chilled dough into a 12-inch circle. If desired, trim the edges to make the circle more uniform, though rustic edges are perfectly acceptable.
- Assemble the Galette: Transfer the rolled dough onto the parchment-lined baking sheet before adding the filling. Place the apple mixture in the center of the dough, leaving a border of about 3 inches around the edges. Drizzle the remaining 2 tablespoons of butter over the fruit filling.
- Fold and Wash: Fold the edges of the dough over the apples, creating simple pleats to contain the filling. Brush the crust (and inside the pleats) with the beaten egg for a golden finish. Optionally, sprinkle sanding sugar over the crust for extra texture.
- Bake: Bake at 400°F for 45 minutes, or until the crust is golden and the filling is bubbly. Allow the galette to cool slightly before slicing and serving.
Chef’s Tips
- Apple Selection: While any apple will work, the best varieties are those that hold their shape during baking, such as Pink Lady, Granny Smith, or Honeycrisp. If you prefer a softer, mushier texture, choose a different variety.
- Water Adjustments: Humidity can affect your dough. In high humidity, 4 tablespoons of water may be sufficient, but you might need more in drier conditions.
- Preventing Messes: Always transfer your rolled dough to the baking sheet before assembling the fruit. Moving the galette after it is filled can cause it to break.
