Ready in: 1 hour 45 minutes · Serves: 8 · Technique: Baking · Storage: Room temperature for up to 2 days.
Quick Answer
As the crisp air of autumn settles over New York City, the vibrant colors of fall foliage inspire me to head into my kitchen, especially with Thanksgiving and Christmas gatherings on the horizon. One of my favorite seasonal treats is the Apple Galette featuring a flaky homemade pie crust. This rustic dessert is not just about the beautiful presentation; it's about weaving together textures and flavors that remind me of cozy family gatherings.
A Cozy Holiday Treat
This Apple Galette is an ideal centerpiece for festive occasions, combining the warmth of baked apples with the flakiness of a homemade crust. It's a reminder of the simple joys of cooking and sharing with loved ones during the holiday season.
Why You'll Love This Recipe
- Rustic beauty: The Apple Galette offers an impressive presentation with its charming, imperfect edges.
- Seasonal flavors: A perfect blend of tart and sweet apples, enhanced with warm spices for an autumn delight.
- Easy to make: With a simple pie crust and straightforward assembly, this dessert is accessible for all skill levels.
- Invite warmth: The baking process fills your kitchen with mouthwatering aromas, making it a cozy family favorite.
- Versatile serving: Enjoy it warm, with ice cream or whipped cream, perfect for any gathering or celebration.
Ingredients
This Apple Galette features fresh ingredients that make for a delightful dessert.
For the Flaky Pie Crust:
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon sea salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
For the Apple Filling:
- 4-5 medium apples (Granny Smith and Honeycrisp recommended)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 egg (for egg wash)
- Coarse sugar, for sprinkling
How to Make Apple Galette (Step-by-Step)
Making this Apple Galette is a fulfilling project that combines technique with the joy of baking.
Step 1: Make the Pie Crust
In a large mixing bowl, I combine the flour, sea salt, and granulated sugar. Then, using my hands, I pinch the chilled butter into the mixture until it resembles pebble-sized pieces. This crucial step helps create that flaky texture we all love! I add ice water by the tablespoon, mixing until the dough barely comes together, being careful not to overwork it.
Step 2: Chill
I shape the dough into a disc, wrap it in plastic wrap, and place it in the fridge for at least an hour. The chilling period is essential for achieving the right texture in the crust.
Step 3: Prepare the Apples
While the dough is chilling, I peel, core, and slice the apples. In a large bowl, I toss them with brown sugar, cinnamon, lemon juice, and flour. The sweet and spicy aroma fills the kitchen, creating a lovely atmosphere for baking.
Step 4: Roll Out the Dough
Once the dough is chilled, I dust my countertop with extra flour and roll it out into a rough circle, aiming for about 12 inches in diameter. This rustic look adds charm to my galette.
Step 5: Assemble the Galette
I transfer the rolled dough onto a parchment-lined baking sheet using a rolling pin. I pile the apple filling in the center, leaving a 2-inch border, and then gently fold the edges of the dough over the filling, creating a beautiful crust around the apples.
Step 6: Finish
To enhance the crust, I whisk the egg to create an egg wash and brush it over the exposed dough. A sprinkle of coarse sugar gives it a delightful crunch once baked.
Step 7: Bake
Finally, I place the galette in a preheated oven at 375°F (190°C) and bake for about 45-50 minutes until the apples are tender and the crust turns a golden brown. The irresistible scent of caramelized apples and warm spices wafts through the air, making it hard to wait for it to cool!
Common Mistakes to Avoid
- Overworking the dough: This will lead to a tough crust instead of the flaky texture you desire.
- Using warm butter: Warm butter will melt into the flour, preventing the flaky layers from forming.
- Not chilling the dough: Skipping the chilling step can result in dough that's difficult to roll out and a crust that doesn't hold its shape.
Tips and Tricks for Success
- Experiment with different apple varieties to find your favorite flavor combination; the balance of tart and sweet is key.
- For an extra touch, add a tablespoon of vanilla extract to the apple filling or a pinch of nutmeg for warmth.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Variations
- Swap out the all-purpose flour for whole wheat flour for a nuttier flavor.
- Add cranberries or raisins to the apple filling for a tart contrast.
- Incorporate caramel sauce into the filling for extra sweetness.
- Use pears in place of apples for a delightful twist.
How to Serve
- Warm from the oven for the best flavor and texture.
- Garnish with a sprinkle of cinnamon on top for added aroma.
- Pair with a chilled glass of cider or a cup of coffee for a cozy dessert experience.
Make Ahead and Storage
- Make Ahead: Prepare the pie crust a day in advance and store it in the fridge.
- Storage: Best enjoyed fresh but can be stored at room temperature, covered loosely with foil, for up to 2 days.
- Reheating: To restore crispiness, reheat leftovers in the oven.
- Freezing: Can be frozen before baking; wrap tightly and bake from frozen when ready.
Recipe Notes / What I Learned
Making an Apple Galette taught me the importance of patience in the kitchen, especially when it comes to dough. Each step, from chilling to folding, truly contributes to the final texture and flavor, making it all worthwhile when you see the smiles it brings during festive gatherings!
Yield and Serving Size
Yield: 1 galette · Serving Size: 8 servings
Nutritional Snapshot
Estimated Nutrition Per Serving: ~250 calories · 2g protein · 34g carbs · 12g fat
Recipe by:
Delicious Apple Galette with Homemade Crust
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, sea salt, and granulated sugar. Pinch the chilled butter into the mixture until it resembles pebble-sized pieces.
- Add ice water by the tablespoon, mixing until the dough barely comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- Peel, core, and slice the apples. Toss them in a large bowl with brown sugar, cinnamon, lemon juice, and flour.
- Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter.
- Transfer the rolled dough onto a parchment-lined baking sheet. Pile the apple filling in the center, leaving a 2-inch border, and fold the edges of the dough over the filling.
- Brush the crust with an egg wash and sprinkle with coarse sugar. Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes.
- Allow cooling before serving. Enjoy warm or at room temperature.
Notes
FAQs
What type of apples should I use for the Apple Galette?
For the best flavor combination, I recommend using a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. This balance enhances the overall taste of the galette.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the flaky pie crust in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days before using.
How should I store leftover Apple Galette?
The Apple Galette is best enjoyed fresh but can be stored at room temperature, covered loosely with foil, for up to 2 days. If you have leftovers, refrigerate them, and reheat in the oven to restore the crispiness of the crust.
