While it might look and sound fancy, an Apple Galette is really just an easier, more rustic version of an apple pie! You don't need to make your own crust from scratch, and you don't even need a pie plate. This free-form tart is the perfect summer or fall dessert!
An apple galette is basically just the lazy gal's rendition of an apple pie. You get all of the flavor and all of the ingredients that you love in a classic pie...with half of the work! There's no better way to take advantage of fresh apple season.
What's the difference between a pie and a galette?
A pie is a sweet (or savory) dish with a crust and a filling. The sides of a pie dish are sloped, and the pie can have a bottom and a top crust, just a bottom crust, or just a top crust. The flaky pastry is usually made with flour, salt, cold water, and lard, and the pie is served directly from its baking dish.
While a galette also includes a flaky pastry crust filled with fruit, it differs from a pie mainly in the way that it's baked. The galette is a French pastry similar to a tart or pie; however, instead of baking a galette in a pie plate, the galette is "free form," meaning that it's just baked on a flat sheet pan. It only has a bottom crust. This gives the galette a more rustic look and feel -- and it's virtually impossible to "mess up." You don't have to worry about crimping the edges, creating a lattice top, or blind-baking with pie weights!
How to make an Apple Galette
You'll need less than 30 minutes of actual hands-on effort, while the oven does the rest of the work. You can't beat the ease of this simple dessert!
Ingredients for Easy Galette Recipe
- Refrigerated pie crust dough
- Apples
- Sugar
- Lemon juice
- Cinnamon, nutmeg and salt
- Cornstarch
- Egg
- Apricot jam
Galette Dough
Some galette recipes call for puff pastry; however, a more traditional galette uses dough that's buttery and flaky like a pie crust. You can make your own galette dough recipe from scratch, but I think the Pillsbury refrigerated pie crust dough is a really high-quality shortcut. The Pillsbury dough is sold in packs of two, and you'll only need one crust for this recipe. Stash the extra crust in the freezer or fridge to use for another galette recipe later!
The Best Apples for a Galette
I use Granny Smith apples for my apple pies and for the apple galette (because that's what my mom taught me to do)! These are the best apples for a galette recipe for a couple of reasons:
- they offer a nice balance of sweet-and-tart flavors; and
- the Granny Smith apples have a firm flesh that doesn’t break down and turn to mush as they bake.
If you’re looking for a good substitute for the Granny Smith apples, I would suggest another similar variety with a firm flesh that won’t break down too easily. Other nice apples for baking include:
- Honey Crisp
- Braeburn
- Winesap
- Pink Lady
- Jonagold
Step 1: Roll Out Dough
Place the pie crust between two pieces of wax paper. Use a rolling pin to roll out the dough into an 11-inch circle. This doesn't have to be perfect, so don't stress if it's slightly uneven! Transfer the dough to a baking sheet, cover and refrigerate for 15-30 minutes.
Step 2: Prepare Filling
In a large bowl, stir together the peeled, sliced apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch.
Step 3: Add Filling
Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border.
Step 4: Fold Edges
Gently fold the edges of the dough over the apples, pleating loosely. Again, we're going for a rustic look -- this doesn't need to be perfect! Brush the dough with egg and sprinkle with sugar.
Step 5: Bake
Bake the galette in a 400 degree F oven for about 30-40 minutes, or until the crust is golden brown and the apples are tender.
Step 6: Brush with Jam
Once the apple galette is cool, brush the top of the fruit with warm apricot jam. This will add a beautiful shiny finish (and more flavor) to the tart.
How to serve Easy Apple Galette
The galette slices most easily if you allow it too cool for about an hour before serving. Cut into triangles and top each wedge with whipped cream or a scoop of vanilla ice cream for a real treat!
How to Avoid a Soggy Apple Galette
Adding cornstarch to the filling helps to absorb some of the juices that the apples release in the baking process. It's a great way to prevent a soggy crust! I haven't noticed that this particular recipe yields a soggy crust (berries tend to cause this issue more than apples), but if you want to take even greater measures to avoid the problem, try dusting the dough with semolina flour or breadcrumbs before adding the filling.
Preparation and Storage Tips
- You can make a galette ahead of time, so it's a very convenient dessert (especially if you're entertaining).
- If serving on the same day that you bake the galette, just store it at room temperature.
- Covered, the galette will last in the refrigerator for 3-4 days (although the crust may get soggy after about 24 hours).
- Freeze leftover galette for up to 3 months. Thaw in the refrigerator overnight.
- To Reheat Apple Galette: Place the galette on a baking sheet and warm in a 375 degree F oven for about 10 minutes. The microwave will work for individual slices, but the crust won't stay as crispy.
Cook's Tips - Rustic Apple Galette
- Slice the apples about ¼-inch thick, so that they're thin enough to cook through and become tender by the time the crust is brown.
- It will look like you have a lot of apples piled high in the center of the galette before baking, but don't worry! The apples cook down quite a bit in the oven.
- Cornstarch helps thicken the filling (so that you don't have a soggy, wet mess in the middle), so don't omit this important ingredient.
- If you don't have lemon juice, substitute with vanilla extract for added flavor.
- Swap out the apples and use pears in this easy galette recipe!
- Start checking the galette after about 30 minutes in the oven (to make sure that the crust doesn't burn), but it will likely require closer to 40 minutes to really achieve that rich brown crust and tender apples.
More apple recipes that you might enjoy:
Easy Apple Galette
Ingredients
- 1 refrigerated pie crust dough (I prefer Pillsbury brand)
- 1 ½ - 2 lbs. apples, peeled, cored and cut into ¼-inch slices (I use 4 Granny Smith apples)
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- Coarse sugar (or additional granulated sugar), for sprinkling
- ¼ cup apricot jam
- For serving: vanilla ice cream or whipped cream
Instructions
- Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.
- Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch.
- Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the apples and on the crust.
- Bake the galette on the middle rack in the 400 degree F oven until the crust is golden and the apples are tender, about 30-40 minutes. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
- Warm the jam in a small saucepan over low heat until it’s a nice, thin consistency. Brush the apples with the jam. Cut the galette into 6-8 slices. Top each slice with vanilla ice cream or whipped cream, if desired.
Notes
- Slice the apples about ¼-inch thick, so that they're thin enough to cook through and become tender by the time the crust is brown.
- It will look like you have a lot of apples piled high in the center of the galette before baking, but don't worry! The apples cook down quite a bit in the oven.
- Cornstarch helps thicken the filling (so that you don't have a soggy, wet mess in the middle), so don't omit this important ingredient.
- If you don't have lemon juice, substitute with vanilla extract for added flavor.
- Swap out the apples and use pears in this easy galette recipe!
- Start checking the galette after about 30 minutes in the oven (to make sure that the crust doesn't burn), but it will likely require closer to 40 minutes to really achieve that rich brown crust and tender apples.
Rhonda Hurwitz
Looks pretty, easy to make. Serving it tomorrow, so fingers crossed that it tastes as good as it looks!
Blair Lonergan
Thanks, Rhonda! I hope that you enjoy it!