Apple Galette Recipe (With Cooked Filling)
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Apple Galette Recipe (With Cooked Filling)
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Learn how to make a delicious and easy apple galette recipe. With a Flaky crust and cooked apple filling, this is the perfect fall dessert.
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Ingredients
- 1 pie crust
- 3 Granny Smith apples (see notes)
- 4 tablespoon dark brown sugar
- 1 tsp cinnamon
- ¼ teaspoon salt
- 1 tablespoon white distilled vinegar (see notes)
- 1 tablespoon cornstarch
- 1 cup water
- 1 egg
Instructions
- Peel and slice the apples and set them aside.
- Mix the sugar, cinnamon, salt, vinegar, cornstarch, and ¾ water and add it to a saucepan.
- Cook until the mixture reaches a boil and starts to thicken.
- Add the prepared apples, toss them in the prepared sauce, cover, and simmer for 10 minutes.
- While the filling is cooling, preheat your oven to 400 degrees Fahrenheit and roll your prepped pie dough into a 12" circle on a piece of parchment paper.
- Transfer the dough onto your baking sheet and place the apple filling in the center. (see notes)
- Fold the dough around the apples to enclose the filling.
- Whisk the egg and brush it onto the edges of the dough.
- Bake the galette for 30 minutes and then cool slightly before serving. (see notes)
Notes
- The apples - I like to use tart apples for my galette, and my go-to is Granny Smith. McIntosh and Pink Lady are two other tart varieties that work well with this recipe. For a sweeter galette, you can mix Granny Smith with a sweeter variety, like Golden Delicious or Gala.
- The vinegar—This prevents the apples from browning, just like lemon juice. I've used it in this recipe for convenience, as I always have it on hand. Feel free to use one lemon instead.
- —This prevents the apples from browning, just like lemon juice. I've used it in this recipe for convenience,
- Filling the galette—When filling the galette, make sure the dough is well chilled and the filling has cooled down. This prevents the base from becoming soggy. Leave 1.5-2 inches of dough to fold around the apples and seal in the filling well.
- —When filling the galette, make sure the dough is well chilled and the filling has cooled down. This prevents the base from becoming soggy. Leave
- Cooling the galette - The galette must be cooled for at least 10-15 minutes before you cut into it. This allows the crust and filling to firm up a little, allowing for neater slices.
Nutrition Information
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Serving
1serving
Calories
168kcal
(8%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
20mg
(7%)
Sodium
171mg
(7%)
Potassium
110mg
(3%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
68IU
(1%)
Vitamin C
3mg
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 171mg | 7% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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