Easy Apple Galette -

Easy Apple Galette

A rustic apple galette made with tender spiced apples and flaky pie crust. It has all the cozy flavor of apple pie with a much easier, free-form, rustic shape.

Print Recipe Pin Recipe

Prep Time: 25

Cook Time: 1 5

Total Time: 1 45

Course: Dessert

Cuisine: Canadian

Keyword: apple dessert, apple galette, apple pie, apple recipe

Servings: slices

Calories: 294kcal

Author: Deborah McDonald

Ingredients

Apple Filling

2 tbsp butter unsalted
1/4 cup brown sugar packed
2 tbsp sugar granulated
6 cups apples peeled and sliced, about 5 to 6 medium apples
2 tsp lemon juice fresh
1 tsp cinnamon ground
1/4 tsp nutmeg ground

Crust

1 pie dough round, refrigerated or homemade pie crust enough for one single crust
1 tsp ice water
1 large egg
1 tsp sugar granulated, for sprinkling

Optional for Serving

Vanilla ice cream, whipped cream, or caramel sauce

Instructions

In a large skillet over medium-high heat, melt the unsalted butter.
Add the brown sugar and 2 tablespoons of granulated sugar. Cook for 1 to 2 minutes, stirring often, until the sugars begin to dissolve.
Stir in the sliced apples, fresh lemon juice, ground cinnamon, and ground nutmeg.
Cover the skillet, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the apples are tender but still hold their shape.
Remove the apple filling from the heat and cool to room temperature.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
Roll the pie dough into a rough 14-inch circle on a lightly floured piece of parchment paper.
Transfer the dough and parchment paper to the prepared baking sheet.
Spoon the cooled apple filling into the center of the dough, leaving a 2-inch border around the edge.
Fold the edges of the dough up and over the apples, pleating gently as you go.
In a small bowl, whisk together the egg and water. Brush the egg wash over the folded edges of the galette, then sprinkle with coarse sugar if desired.
Bake for 40 to 45 minutes, or until the crust is golden brown and the apple filling is bubbling.
Let the Apple Galette cool for at least 15 minutes before slicing and serving.

Notes

This Apple Galette works beautifully with Ambrosia, Honeycrisp, Granny Smith, Gala, Braeburn, or Pink Lady apples.

•If your apples are very sweet, reduce the brown sugar slightly.

•Let the apple filling cool before adding it to the crust to help prevent a soggy bottom.

•Do not overfill the galette. Leave a 2-inch border so the dough can fold over the apples.

•Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Tried this recipe?Let us know how it was!