Apple Galette
This easy to make apple galette has all the flavors of an apple pie, but minus all the hard work! This galette is perfect for when you are hosting Fall Brunches or are in the mood for something sweet in the evenings.
It’s officially the first day of October and we can’t believe how fast this year has gone by. Does anyone else feel like we missed a few months? Or is that just us? Nether-the-less we are extremely excited for October to finally be here. This means we get our cooler weather for sweaters! Get to drink copious amounts of hot drinks. Take multiple trips to the apple farm. Get to snuggle up against the fire.
We recently took a trip to the apple farm! We love going because they have so many varieties of apples. My favorite apples are Granny Smith and Golden and Delicious apples. Especially, when they are paired together in a recipe. They complement each other so well. The mix of sweet and tart! Just perfect.
How to Make Apple Galette?
The Crust
In a food processor (you can also use a blender if you don’t have a food processor or a pastry cutter) add flour, sugar, and salt. Then add butter and pulse mixture until it starts to create little clumps almost like wet sand.
Next, Add 3 tablespoons of ice cold water into the food processor. Then pulse. Pulse until the dough comes together and starts forming a ball along the side of the food processor. If the dough doesn’t come together, you may have to add anther tablespoon of ice cold water. This does happens sometimes.
Remove the dough from the food processor. Place the dough on a floured surface and roll the dough into a ball. Wrap in plastic wrap and place in the fridge for 30 minutes or up to 2 days in the fridge.
The Filling
Preheat oven to 375F degrees. Line a baking pan with parchment paper. Then set aside.
Grab the dough from the fridge and sprinkle flour on your work surface. Roll dough out into. 12 inch circle or about. Then transfer dough onto prepared baking sheet.
If you want to peel the apples because you don’t like the skins, you can do so now. Cut the apples in half and then slice the halves into very thin slices. This will help the apple bake throughly.
In a large bowl combine apples, cinnamon and sugar.
Place the apples on the dough, creating design that you like. One of our favorites is fanning the apples. You can fan a few of the apples out by pressing them slightly, then picking up the fanned apples by placing them on the dough. Make sure to leave about 2 inches of gap at the end of the dough.
Lift the dough over the apples and folding every 3-4 inches as you go around.
Brush the egg wash over the crust. Sprinkle sugar around the crust.
Bake in the oven for 30-40 minutes or until the crust in golden brown and the apples are soft.
Serve with a big scoop of vanilla ice cream or your favorite kind!
It's Beginning to Look a lot like Fall with Apple Galette!
The very few trees that turn colors in our area are slowly starting to change colors and falling off the trees. The crispy air is starting to roll in on the evenings….and the days getting shorter are much more apparent. This Apple Galette will be made more then once,
If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe!
Looking for more apple recipes? Check out our latest Apple Cider Margarita recipe.
This easy to make apple galette has all the flavors of an apple pie, but minus all the hard work! This galette is perfect for when you are hosting Fall Brunches or are in the mood for something sweet in the evenings but don’t want a super hard recipe.
- 1 1/4 cup all-purpose flour
- 1 tablespoon organic cane sugar
- 1/2 teaspoon Kosher salt
- 1/2 cup unsalted butter, cold and cut into cubes (if cubes begin to soften, place in freezer for a few minutes)
- 3-4 tablespoons ice cold water (place water in fridge over night or in the freezer 30 minutes or until cold before using)
- store bought pie crust, thawed ((optional))
- 4 apples (we use a mix of Gold and Delicious and Granny Smith apples)
- 4 tablespoons organic cane sugar
- 2 teaspoons ground cinnamon
- 1 egg
- 1 tablespoon cold water
- vanilla ice cream (for serving)
In a food processor (you can also use a blender if you don’t have a food processor ora pastry cutter) add flour, sugar, and salt. Then add butter and pulse mixture until it starts to create little clumps almost like wet sand.
Add 3 tablespoons fo ice cold water into the food processor. Then pulse Pulse until the dough comes together and starts forming a ball along the side of the food processor. If the dough doesn’t come together, you may have to add anther tablespoon of ice cold water. This does happens sometimes.
Remove the dough from the food processor. Place the dough on a floured surface and roll the dough into a ball. Wrap in plastic wrap and place in the fridge for 3o minutes or up to 2 days in the fridge.
Preheat oven to 375F degrees. Line a baking pan with parchment paper. Then set aside.
Grab the dough from the fridge and sprinkle flour on your work surface. Roll dough out into. 12 inch circle or about. Then transfer dough onto prepared baking sheet.
If you want to peel the apples because you don’t like the skins, you can do so now. Cut the apples in half and then slice the halves into very thin slices. This will help the apple bake throughly.
In a large bowl combine apples, cinnamon and sugar.
Place the apples on the dough, creating design that you like. One of our favorites is fanning the apples. You can fan a few of the apples out by pressing them slightly, then picking up the fanned apples by placing them on the dough. Make sure to leave about 2 inches of gap at the end of the dough.
Lift the dough over the apples and folding every 3-4 inches as you go around.
Brush the egg wash over the crust. Sprinkle sugar around the crust.
Bake in the oven for 30-40 minutes or until the crust in golden brown and the apples are soft.
Serve with a big scoop of vanilla ice cream or your favorite kind!
If you’re feeling like making a quicker Apple Galette, use store bought frozen pie crust. Place the frozen pie crust in the fridge over night so it thaws!