Rustic Apple Galette
If you’re intimidated by making pie crust, start with this easy Rustic Apple Galette. It’s every bit as delicious as an apple pie but so much easier. Tender, warmly spiced apples are baked in a flaky buttery crust. The dough gets folded up and over the apples in a rustic fashion. Super easy! The perfect Fall dessert to impress your guests.
Pie crust can be intimidating for someone who’s never made it. That’s what’s great about making a galette. A galette is rustic and isn’t supposed to look perfect. It’s a free-form pie. You can pretty much do what you want with it and the end result is every bit as delicious as a regular pie. I made this Rustic Apple Galette based on my Country Apple Pie recipe, but it took less time. No fluting or crimping the edges of the pie crust or covering them so they won’t burn, yet just as delicious as my apple pie.
TIPS FOR THE APPLE FILLING…
- Don’t make the filling too soupy! Once you slice and mix the apples with the sugar and spices, you’ll set the bowl aside while you roll out the pie dough. When you transfer the apples to the pie dough, there will be juices that have settled to the bottom of the bowl. Leave these juices behind. Don’t worry about any spices that you will be leaving behind in the juices. You will be adding some extra spices to the apples once they’re transferred to the dough.
- Don’t be tempted to use MORE apples than called for in the recipe. Don’t pile the apples too high. The fruit in a galette should be as compact and flat as possible. The apples and the crust should get done at the same time in the oven. If you use too many apples, you won’t have enough dough to fold up and over the apples and you will end up with a soggy crust.
- Place the apples in a circular and compact form on the dough, making sure you stop about 2 1/2 inches from the edges.
TIPS FOR THE CRUST…
Don’t overthink making the crust. It’s really not hard!!
- Make sure the butter is very cold, and cut it into small chunks.
- Use ice water, not room temp, and don’t overwork the dough.
- Use a pastry blender or two forks to cut the butter into the flour. Add the ice water and mix with the pastry blender just until the dough comes together. Use your hands to scrape up any dry crumbs on the bottom of the bowl and work them into the dough. Once that’s done, don’t keep trying to work the dough. Over kneading dough results in a tough crust. You want to make a flaky tender crust here.
- Place the dough on a lightly floured surface and form it into a round flat disc with your hands. Dust it with a little extra flour if needed. Wrap it tightly in plastic wrap and refrigerate for at least an hour or overnight before using.
This Rustic Apple Galette is superb on its own, but it’s even better served warm with a scoop of vanilla ice cream!
If you love apple desserts, here are a few you might also like…
This Rustic Apple Galette is every bit as delicious as a homemade Apple pie but takes half the work. It also makes a very impressive and delicious Fall dessert.
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 sticks very cold unsalted butter, cut into small chunks
- 1/3 cup very cold ice water
- 4 cups baking apples such as Granny Smith, about 3 large
- 1/3 cups granulated sugar
- 4 teaspoons flour, divided
- 1 1/4 teaspoons cinnamon, divided
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 teaspoons half & half
CRUST AND APPLE GLAZE
- 1 egg beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jam or jelly
- Make the crust: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Add the cold water and mix it into the flour. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren’t mixing in, add 1 tablespoon of water. Use your hands to bring the wet and dry mixture together. Transfer the dough to a lightly floured work surface. Form the dough into a round disc with your hands, lightly flouring it if necessary. You shouldn’t have to knead the dough. Kneading will make a tougher dough. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Prepare the filling 15 minutes before the dough is finished chilling: In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt. Peel, core, and slice the apples into 1/8 inch slices. Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture.
- Preheat oven to 375 degrees. Set aside a large baking sheet.
- Transfer the chilled dough to a large lightly floured piece of parchment paper. The parchment paper should be at least the same size as the baking sheet. Roll the dough out on the piece of parchment paper into a circle about 14 inches in diameter. Don’t worry about it looking perfect. It’s rustic! It’s okay if it looks ragged around the edges. Transfer the parchment paper and dough to the baking sheet. The dough might be wider than your baking sheet but that’s okay. You’ll be folding it over the filling.
- Assemble the galette: Sprinkle the remaining 2 teaspoons of flour over the dough. Arrange the apple slices on top of the dough, overlapping them slightly and stopping within about 3 inches from the edge. Note: Do not transfer the juice from the apple bowl to the pie dough. Leave it behind. Drizzle the half & half over the apples. Sprinkle 1/4 teaspoon of cinnamon over the apples. Fold the edges of the dough up and over the apples, forming pleats in the dough as you work your way around the edges. There’s no need to trim the dough unless you want it to look perfect. Remember rustic! Using a pastry brush, brush the folded dough with the beaten egg. Sprinkle the dough and the apples with the turbinado sugar. Bake for approximately 45 to 50 minutes until the crust is golden brown and the filling is bubbly and remove from the oven.
- Add about 2 teaspoons of water to the apricot jam or jelly. Microwave for about 20 seconds until it is hot. Using a pastry brush, brush the apples with the glaze. Allow galette to cool for 15 minutes before removing it from the baking sheet. Gently pick up each end of the parchment paper, holding it taut, and transfer the galette onto a counter, or use two wide metal spatulas to gently pick up the galette from the paper and transfer to a serving plate. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
- Leftovers can be wrapped and left at room temperature for a couple of days or refrigerated for up to 4 days.
Keywords: apple galette, apple tart, french apple galette, rustic apple galette,