Fall means an abundance of apples. They fill the farmers market stands. And what to do with them all? There’s apple pie, apple sauce, apple butter, apple cider. But let me tell you about apple galette. Galette, to me, is a simpler and easier version of pie. It’s the casual rustic cousin, that still tastes absolutely delicious.
The filling for a galette is essentially the same as a pie, but pie crust can be tricky; too dry, too hard, too many things that can go awry. I have now made multiple galettes with excellent results. No pie pan is required here, just parchment paper for cleaning up in a jiffy. The dough is spread out on the parchment paper, the filling is placed in the middle, and then the edges are folded up to hold the fruit in. The end result is a rustic galette with a perfectly flaky crust.
Let’s start with the crust. You can make this a day ahead of time and refrigerate overnight, or just refrigerate for an hour as the recipe calls for. But I must stress, do not skip the refrigerating step.
You’ll need your food processor (or blender), flour, butter, sugar, and salt. When these are blended into a coarse meal, you add cold water until it starts to stick together. You then turn the dough out onto a floured surface and form it into a disc, then refrigerate for at least an hour.
Once the dough is ready, you simply roll it out into a large circle, put your apple mixture in the middle, and fold up the edges. And don’t forget the egg wash! It should look something like this:
The filling is quite easy- basically just mixing fruit and sugar together in a bowl. Because of the season I used apples, but pears and peaches would also be wonderful, or of course mixed berries.
You then bake the galette for about an hour until the edges are browned and flaky, at which time you can pull it out of the oven with the aroma of cinnamon and apples filling the house. The crust comes out beautifully, and the filling has just the right amount of juiciness.
This warm apple galette is a keeper. Something about galette is so inviting and simple that I believe it’s a recipe you will be using regularly.
As the saying goes, it’s ‘easier than pie.
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- ¼ to ½ cup ice water
- 2-3 cups apples, sliced (I used Honeycrisp)
- ½ cup sugar
- ½ tsp salt
- ½ tbsp lemon juice
- 2 tbsp cornstarch
- ½ tsp cinnamon
- Pinch of nutmeg
- For the Crust: In a food processor or blender, combine flour, sugar, and salt. Add butter, and process until a coarse meal forms, 8-10 seconds. With the machine running on pulse, slowly add ice water in a steady stream. Pulse just until moist clumps form. The dough should hold together without being wet or sticky. If the dough is still crumbly, continue to add cold water in small amounts.
- On a floured surface, form the dough into a disc. Wrap in plastic and transfer to the refrigerator to chill for at least 1 hour.
- For the Filling: Preheat oven to 375 degrees F. Combine the filling ingredients in a large bowl, coating the apples well. Set aside.
- On a lightly floured surface, roll the crust out into a 16" diameter circle and place onto a baking sheet lined with parchment paper. Place the apple mixture into the center of the crust, leaving a 2-inch border around the outside. Fold up the dough around the edges and pinch to secure. Brush egg wash on top of the crust and sprinkle with sugar. Bake for 1 hour, until the crust turns golden. Serve warm.