Arabic
I’ll confess: I have a weakness for pie. Give me a buttery, flaky crust filled with warm, juicy fruit, and I’m a happy camper. As a baker, I deeply appreciate the art of pie-making, although I must admit, I often find myself devouring an entire pie in one sitting (whoops!).
Many people find making pie crust intimidating, but it’s actually quite simple and doesn’t require any fancy equipment. To help you on your pie-making journey, I’ve created a dedicated post on essential pie crust techniques which you can read here.
Today, we’re tackling an easier approach with this delicious Apple Galette. This open-faced beauty features a simple, yet elegant presentation, showcasing a generous filling of spiced apples nestled in a flaky crust. This recipe will guide you through creating a consistently perfect, buttery crust that’s perfect for any pie you desire. Simply double the recipe if you’re making a traditional double-crust pie.
Apple Galette Recipe
Ingredients
For the pie crust
- 135 g all-purpose flour
- 1/2 tbsp sugar
- 1/2 tsp salt
- 113 g unsalted butter cold
- 1/2 tbsp apple cider vinegar
- 1 1/2 tbsp ice-cold water
For the apple filling
- 3 apples peeled and sliced into 1/4 inch slices
- 50 g brown sugar lightly packed
- 1 1/2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- egg wash: 1 egg beaten with 2 tbsp water
Instructions
To make the pie crust
- Mix flour, sugar, and salt in a large bowl or food processor.
- Add in the butter and pulse the food processor a few times until the mixture resembles coarse crumbs. If using your hands, work quickly to cut the butter into the flour.
- Combine vinegar and ice water in a small bowl and drizzle over flour mixture while mixing.
- Knead the dough on a lightly floured surface until it starts to come together.
- Shape the dough into a disc and wrap in cling film to chill for 1 - 2 hours.
To make the apple filling
- Mix all the filling ingredients together, cover, and let it sit in the fridge until you're ready to assemble the pie.
Assembly
- Preheat oven to 180°C. Line a baking sheet with parchment paper and set it aside.
- On a floured work surface or silicone mat, roll the dough into a 12-inch circle, trim the circle, and transfer the dough to the prepared baking sheet.
- Arrange the apples without the juices into the center of the dough, leaving a 2-3 inch border all around.
- Fold the edges of the dough over the apples, overlapping the dough.
- Brush the crust only with the egg wash.
- Bake until the crust is golden brown, about 30 - 40 minutes. Allow the galette to cool for 15 minutes before serving.
Video
Notes
- Make sure your butter and liquid ingredients are ice cold before using.
- You can use any type of apple available.
- The dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
- The filling can be made ahead of time and chilled in the refrigerator for up to 3 days.
- Serve the galette warm with a scoop of vanilla ice cream or caramel sauce (or both).
The cake was FANTASTIC!!! and so tasty.
Thank you so much, I’m glad you loved it!
Thank you so much! I’m so glad you loved it.