Apple Galette Recipe
User Reviews
5
Apple Galette Recipe
Description
The Apple Galette Recipe combines a homemade pie dough with a simple apple filling. The dough, chilled for at least two hours, is a mix of flour, sugar, cold butter, and ice water, resulting in a tender, flaky crust. The filling highlights baking apples peeled and sliced thinly, coated with lemon juice to prevent browning, sugar, and cinnamon for warmth. When assembled, the dough is rolled into a large circle, the filling placed in the center with the edges folded over. Brushes of melted butter and an egg wash help brown the crust, while a sprinkle of coarse sugar adds texture.
Baking at 400°F on a parchment-lined baking sheet develops a crisp, flaky crust with a tender apple center. The peeled apples avoid the rubbery texture peels can impart, ensuring a soft, pleasant mouthfeel. The citrus juice adds a subtle brightness that balances the sweetness.
This galette serves well as a simple dessert or an afternoon treat with tea. The rustic form means no special equipment is needed, and the option to chill the assembled galette before baking enhances flakiness. Adjusting the sugar or cinnamon lets you tailor the sweetness and spice level.
Notes recommend weighing flour for dough consistency and offer options to substitute store-bought dough for convenience. Resting dough if cracking during rolling preserves its texture. The recipe cautions against overfilling to maintain crust integrity and suggests refrigeration before baking to firm the butter in the dough for better structure.
Ingredients
For the Pie Dough:
- 1 ½ cups all-purpose flour (180g)
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup butter cubed (113g, cold unsalted
- 4 tablespoons water ice
For the Apple Filling:
- 2 to 3 large apple baking
- 1 tablespoon lemon juice
- ¼ cup granulated sugar (50g)
- ½ teaspoon cinnamon
Assembly:
- 2 tablespoons butter melted
- 1 egg beaten
- sugar for sprinkling, coarse
Instructions
For the Pie Dough:
- In a food processor, combine flour, sugar, and salt. Pulse to combine. Add the butter and pulse a few times just to break the pieces down a bit.
- While pulsing, drizzle in 4 tablespoons of ice water. Pulse until dough starts to clump together. Turn out dough onto a lightly floured surface and knead together to form a ball. Shape into a disk and tightly wrap in plastic wrap. Chill for at least 2 hours or up to 3 days.
For the Apple Filling:
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
- Peel, core, and slice the apples into ⅛-inch thick slices. Place in a large bowl. Toss with lemon juice until well coated.
- Sprinkle apples with sugar and cinnamon and toss until combined.
For the Assembly:
- On a lightly floured surface, roll pie dough into roughly a 12-inch circle. Transfer to the lined baking sheet (the dough will likely hang over the edges.) Arrange the apple filling in the center of the dough, leaving a 3-inch border. Drizzle the apples with melted butter.
- Fold the edges of the dough over the filling towards the center. (The dough will not fully cover the filling). Brush the dough with egg and sprinkle with sugar.
- Bake for 45 minutes or until crust is golden brown and filling is bubbly. Let cool on a wire rack for at least 30 minutes before slicing.
Notes
- Store-bought pie dough can be used to reduce preparation time.
- Weigh flour or fluff and level for accurate measurement to avoid a dry crust.
- If no food processor is available, the dough can be made by hand using a pastry cutter or fingers.
- Allow dough to rest if it tears while rolling for easier handling.
- Peeling apples before slicing improves the cooked filling texture by preventing a rubbery peel.
- Light brown sugar can replace granulated sugar for a richer caramel note in the filling.
- Do not overfill the crust to prevent soggy baking or spillover.
- Refrigerate the assembled galette up to 2 hours before baking for a flakier crust and better shape retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 242mg | 10% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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