Description
A forgiving, rustic, and beautiful free-form apple galette featuring a flaky, buttery crust and spiced apple filling. Perfect for autumn baking without the fuss of a traditional pie.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 4–6 tablespoons heavy cream, cold
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4–5 medium apples (about 2 lbs), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1–2 tablespoons coarse sugar
- 1 egg beaten with 1 tablespoon water
Instructions
- In a large bowl, whisk together 2 ½ cups flour, salt, and 1 tablespoon sugar. Add cold cubed butter and work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in 4 tablespoons of cold heavy cream and mix gently with a fork until the dough comes together. Add more cream if needed. Do not overmix.
- Turn dough onto a floured surface, press into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- While dough chills, peel, core, and slice apples into ¼-inch thick slices.
- In a large bowl, toss apple slices with lemon juice, cinnamon, nutmeg, 3 tablespoons sugar, and 2 tablespoons flour until evenly coated.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out chilled dough into a 12-inch circle on a floured surface and transfer to the prepared baking sheet.
- Arrange apple slices in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the apples, pleating as you go, leaving some apples exposed in the center.
- Brush exposed dough edges with egg wash and sprinkle generously with coarse sugar.
- Bake for 45-55 minutes until the crust is deep golden brown and apples are tender. Cover edges with foil if browning too quickly.
- Let cool on the baking sheet for at least 20 minutes before slicing to allow filling to set.
Notes
Keep all ingredients cold for a flaky crust. Chill the dough for at least 1 hour to relax gluten. Use a mix of tart (Granny Smith) and sweet (Honeycrisp/Fuji) apples for best texture and flavor. Let the galette cool completely before slicing to prevent runny filling.
- Prep Time: 35 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 320
- Sugar: 22
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: apple galette, rustic dessert, fall baking, easy pie crust, autumn recipes, homemade dessert, apple galette recipe