“Apple Galettes” sounds so fancy but I guarantee these are the simplest fancy pie-like desserts you will ever make! Crispy homemade pie crust stuffed with warm spicy tart apples and brown sugar, you have to add this recipe to your repertoire this fall!
Easy Mouthwatering Apple Galettes
Whether you are looking to impress dinner guests, learn a new simple fall dessert, or find another use for all those u-pick apples you kids just had to have, you have come to the right page, apple galettes are perfect for all of the above.
Prepare yourself for soft tart apples with sweet brown sugar and warm cinnamon enclosed in a crisp and buttery pie crust. If you let these cool before serving you can top them with whipped cream or creamy vanilla ice cream.
How To Make Apple Galettes
To make this recipe, you’ll need:
For the Pie Crust
- All purpose flour - flour is the base of our pie crust– it gives it structure and helps create the dough. All purpose flour has a medium protein content which will give us a crispy flaky crust.
- Cinnamon - cinnamon pairs really well with apples and brings a woodsy slightly bitter and spicy flavor to this galette which will balance out the sweetness.
- Cold Butter - salted butter adds richness, flavor, and flakiness to our pie crust. Make sure the butter is very cold.
- Cold Water - I use cold water to bring the pie crust together without melting the butter. Use ice water and only add as much as you need to bring the dough together.
- Egg Wash and Sugar - I recommend giving your pie crust this egg wash and sugar dusting to give it a beautiful golden color and shiny finish.
For the Apple Layer
- Apples - You can use pretty much any apple that you like in this recipe but I'm opting for granny smith see tip #1 for my rationale.
- Light brown sugar - this adds sweetness to the filling. I prefer to use light brown sugar to prevent the strong molasses flavor that you would get from regular or dark brown sugar.
- Cinnamon - Cinnamon pairs great with apples so we’re using it in both the crust and apple layer to get that spicy aromatic flavor throughout.
- Lemon juice - this adds freshness and acidity as well as keeps the apples from oxidizing before baking.
- Cornstarch - Cornstarch absorbs extra moisture in the apples so we get a great pie-like filling instead of a soggy crust.
- Apricot jam and Water - jam thinned with a little water makes a quick and easy glaze which will create a perfect finish when baked and adds a little apricot sweetness. See FAQs below for more information and substitutions.
Once you’ve gathered your ingredients, we will use the following method:
- Step 1 - Use a food processor to pulse together the cinnamon and flour then add the butter and process until the mixture looks like it has a bunch of small peas in it. Process on low then add the ice cold water slowly until the mixture is incorporated but isn't forming a ball.
- Step 2 - Pour the dough onto the counter and use your hands to push it together. Divide it into four equal pieces and roll each piece into a disc. Wrap it tightly in plastic wrap and set them all in the refrigerator until the butter has solidified (about 30 minutes).
- Step 3 - To make the apple filling, toss the apples in the brown sugar, cinnamon, lemon juice, and cornstarch.
- Step 4 - Roll each dough disc in a rough circle that is ¼” thick and about 8 inches in diameter, divide the filling between the 4 crusts leaving about an inch of space around the edge. Fold the extra pastry around the edge over the apples and pinch the seams together so it will hold. No need to cover the filling completely, it's supposed to be partly open. Brush the crust with the egg wash and sprinkle with sugar. This will create a beautiful color and flake to the crust. Microwave the apricot jam with a little water for 30 seconds to loosen it then spread it over the exposed apple filling to create a beautiful shine.
- Step 5 - Bake the galettes at 350 degrees on a baking sheet lined with parchment paper for about 30 minutes or until golden brown and crispy.
- Step 6 - Let the galettes cool completely so the filling can set then enjoy them solo or topped with whipped cream or vanilla ice cream.
Tips and Tricks To Perfect Apple Galettes:
Here are some tips and tricks to make your baking experience more easy and enjoyable.
Tip 1 - Use Granny Smith Apples. You can use any type of apple for the filling but the best option is Granny Smith. GS apples have a dense texture which makes them ideal for baking since they will retain some texture. They also have a naturally tart flavor which will keep the filling from becoming overly sweet.
Tip 2 - Keep the dough cold! The trick to a flakey crispy pie dough base is to work the dough as little as possible and keep it cold so that the butter will not melt until the galettes are in the hot oven. If you assemble the galettes before you are ready to bake them, place them in the freezer or fridge while you are waiting to put them in the oven.
I don't like apricots, can I use a different type of jam for the glaze - Yes, you can use any flavor jam for the glaze, just remember that the flavor will marry with the apples so try to pick a jam that goes well with apples.
What's the best way to keep leftovers? Store any leftovers in an airtight container in the fridge for up to 24 hours– but keep in mind the crust will become less crisp as it sits in the fridge.
What to serve with Apple Galettes?
For some of our recent favorites, visit the posts below:
Apple Galettes Recipe
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Delicious rustic freeform apple tarts baked with lemon, sugar, and cinnamon!
- For the Pie Crust
- 1 ¼ cups all purpose flour
- ¼ teaspoon ground cinnamon
- 1 stick (½ cup) cold salted butter, cut into cubes
- ½ cup cold water
- (Optional) 1 egg beaten with a splash of water + 1 tablespoon coarse sugar
- For the Apple Layer
- 2 large apples, peeled and thinly sliced (see notes)
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- (Optional) ¼ cup apricot jam + 2 tablespoons water
- For the Pie Crust
- Add the flour and cinnamon to the bowl of a food processor and pulse to combine.
- Next add the butter and pulse just until it is broken up into the size of small peas.
- With the food processor on low speed, slowly add the cold water. Pulse just until all of the water is incorporated– the dough will not form a ball but that’s okay!
- Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball.
- Divide the dough into 4 equal pieces and shape each piece into a disc. Wrap each disc tightly with plastic wrap and place them in the fridge to chill for 30 minutes. While the dough chills, prepare the apple layer.
- For the Apple Layer
- Add the apples, brown sugar, cinnamon, lemon juice, and cornstarch to a large bowl and toss to combine.
- When the pie dough has chilled and the apple layer is ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Roll out each dough disc on a lightly floured surface until it forms a ¼” thick circle– it should be about 8” diameter.
- Divide the apple mixture between the four galettes, making sure to pile the apples in the center of the crust, leaving at least 1” of space around the edge.
- Fold the edges of the pie crust over the apples and pinch the seams together so the crust stays in place. The pie crust will not cover the apples completely– that’s okay!
- (Optional) To make the crust extra golden brown and crisp, brush it with an egg wash and sprinkle it with coarse sugar.
- Bake the galettes for 30-35 minutes or until the crust is golden brown and crisp.
- (Optional) Place the apricot jam and water in a small bowl and microwave for 30 seconds. Whisk to combine. Use a pastry brush to brush the jam on the apples to create a beautiful shine.
- Enjoy these galettes warm or at room temperature with fresh whipped cream or vanilla ice cream.
Amount Per Serving Calories 549Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 54mgSodium 234mgCarbohydrates 96gFiber 7gSugar 35gProtein 9g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.