Apple galette

A galette is a simpler alternative to a pie and much easier to make, primarily because there is less fussing with the crust. Other apple galette recipes I have seen use raw apples but I prefer cooking them a bit first. This reduces the moisture and lessens the chance of a soggy crust. To compensate for the extra cooking, I slice the apples thicker.

Because we prefer desserts to be on the less sweet side, I use the tart Granny Smith apples and a modest amount of sugar. If you like things sweeter, try Braeburn or Cortland and/or a bit more sugar.

Note that the galette technique can be used for savory dishes too, as in this tomato galette.

Apple galette
  • 1 recipe pie crust (for a 2-crust pie)
  • 3 large apples, Granny Smith preferred
  • Juice of ½ lemon
  • 4 TB unsalted butter, divided
  • ½ c apricot preserves
  • ¼ c light brown sugar
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt
  • ¼ c milk
  • 2 TB white sugar

You will use only half the pie crust for this recipe. Freeze the other half for your next galette!

Set oven to 450 degrees.

Peel, core, and slice the apples about 1/3 of an inch thick. Put in a bowl and toss with the lemon juice.

In a small bowl, thoroughly mix the sugar, vanilla, cinnamon, and salt. Set aside.

Heat a 12” non-stick skillet over medium heat and add 3 TB of the butter. When it stops foaming add the apples and stir to coat. Cook, flipping and stirring the apples now and then, until just starting to brown. Stir in the sugar mixture thoroughly and return to the bowl.

Roll the dough out into a 12” circle. It’s easier if you do this on parchment paper. Melt the remaining 1 TB butter and brush over the entire surface. Spread the preserves over the dough, leaving 1-1/2 inch clear around the edge. Spread the apples over the preserves, again leaving 1-1/2 inches clear. Fold the uncovered dough nearest you over the apples. Turn the galette a bit and repeat with the next section of dough, pleating it with the previous section. Repeat until the entire edge has been folded.

Brush the edges with milk and sprinkle with the white sugar.  Bake for about half an hour until the crust is nicely browned. Cool on a rack and serve warm, if possible. Vanilla ice cream would not be amiss!

Explore posts in the same categories: Baking, Desserts

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