Tessa’s Recipe Rundown
Taste: Quintessential dreamy fall flavors.
Texture: The crust is perfectly crisp and flaky (no sogginess whatsoever!) and the filling is soft without being mushy.
Ease: Significantly easier than a whole pie.
Pros: Faster, quicker, and easier than a whole pie with all the same flavors.
Cons: None at all.
Would I make this again? I’ve already made this several times!
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Apple Galette features all the flaky, buttery, fruity goodness of an apple pie – but with half the work!
I can’t believe how long it took me to get on the Galette train. They’re AMAZING.
And you know what? This Apple Galette was a HUGE hit with team Handle the Heat. Everyone raved about it!
Truly the best part is how simple it is to make. And if you always make a double or triple batch of pie dough whenever you’re baking it and keep extra in the freezer, you’ll never be too far off from a beautiful galette coming out of your oven.
I hope you love this apple galette recipe as much as we do! Get your vanilla ice cream ready because I’m answering tons of galette baking questions below.
Sprinkle of Science
How to Make Apple Galette
What is a Galette?
This is a French term to describe what’s essentially a free-form pie. An Apple Galette is a free-form apple pie that is much easier, quicker, and less temperamental than a traditional apple pie. No pie pan, no fluting or crimping, no cooking the filling, no awkwardly cutting that first slice; instead, the pie crust is simply and informally folded up around the edges to form a border and create a rustic appearance. It’s the perfect impressive treat for entertaining, or bakers who are intimidated by pie!
Tips For Rolling Out Pie Dough
Here are my top 3 tips for rolling out pie dough, but there are lots more tips in my Pie Crust post here.
- Make sure to keep everything as cold as possible. If your kitchen is warm, fill freezer bags with ice and a little water and set them on your work surface for 10 minutes to chill it, before rolling out your pie dough.
- Flour your work surface, the dough itself, and your rolling pin throughout the process. I recommend investing in a flour shaker and bench scraper. The flour shaker lets you easily add flour wherever sticking might be happening. The bench scraper allows you to easily keep the dough moving as you roll it out, which is essential to prevent sticking.
- If at any point the butter begins to get melty and sticky, return the dough to the fridge or freezer immediately.
What Type of Apple Should I Use?
- Granny Smith and Golden Delicious both bake up beautifully and have the perfect balance of sweetness to tartness.
- Honeycrisp, Fuji, or Gala apples are other great options.
- Feel free to use a mixture of apples!
Do I Need to Peel the Apples?
It’s really a matter of personal preference, but as I don’t prefer the texture of cooked apple skins, I always opt to peel my apples. If that texture doesn’t bother you, feel free to skip peeling the apples to save time.
The Spices in Apple Galette
Note that older spices carry less flavor and fresh spices will carry a LOT more flavor – so check to make sure your spices have not expired. If they have expired, toss them and purchase new containers.
What Kind of Baking Sheet Do You Need For a Galette?
- A rimmed half-sheet pan, preferably one that’s unlined and light in color, will work best!
- I like to line mine with parchment paper so it won’t stick or make a mess.
- Avoid dark-colored pans which may brown the bottom too much.
- Learn more about baking pans here.
How to Serve Apple Galette
- As with most apple dessert recipes, a scoop of vanilla ice cream is simple perfection.
- If you’re looking for additional indulgence, add a drizzle of my homemade caramel sauce.
- Candied nuts and whipped cream also make for tasty finishing touches.
How to Store Apple Galette
Store any leftover Apple Galette in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. If you like, you can refresh your galette in a 300°F oven for 5 to 10 minutes before serving again.
Can You Freeze Apple Galette?
Yes! There are two ways to freeze a galette.
- Freeze Apple Galette after assembling but before egg washing or baking. Freeze on a sheet pan until solid, then move to an airtight container. Bake from frozen, adding about 5 extra minutes to the baking time.
- Freeze Apple Galette after baking. Let cool completely, then freeze on a sheet pan until solid. Wrap in plastic wrap and store inside an airtight container. Let thaw to room temperature then refresh in a 300°F oven for about 10 minutes or until warmed through.
More Recipes You’ll Love:
- Caramel Apple Streusel Pie
- Peach Galette
- Apple Crisp
- Caramel Apple Coffee Cake
- Brown Butter Peach Cobbler
Apple Galette
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Ingredients
- 1 (single crust)
Best Ever Pie Crust - 1 1/2 pounds (680 grams) baking apples (about 3 large apples), peeled and cut into 1/4-inch thick slices
- 5 tablespoons (63 grams) lightly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- 1 1/2 teaspoons water, divided
- Coarse sugar, for sprinkling
- 1 tablespoon apricot jam or jelly
- Vanilla ice cream, for serving if desired
Instructions
- Line a rimmed baking sheet with parchment paper.
- Remove the pie crust from the fridge to soften slightly while you prepare the filling.
- Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
- Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
- Using a slotted spoon, pick up the apples from the bowl, leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around edge. Set aside 1 tablespoon of excess juice for step 7. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
- Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
- Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
- Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
- While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
- Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
- Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
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Love this version of the apple galette. The combo of lemon with spices is spot on. Thanks for a great recipe.
I’ve made this numerous times! Thanks for reminding me that I had made this years ago! Everyone loved it!!
So, the pie crust recipe calls for cutting the dough in half at the end. Does this recipe just use one half of the dough from the recipe or do you combine the two halves for one galette crust?
Excited to complete this recipe and share with friends! Looks amazing and delicious. And all the comments really are encouraging.
Hi Luke! Thanks for your feedback, I see where that can be confusing for each recipe! This recipe calls for 1 (single crust) Best Ever Pie Crust. Our Pie Crust recipe has directions on making a single or double crust, but I just included that cutting the dough in half in that recipe is just for when making a double crust. I also updated our Apple Galette ingredient list to clarify more.
This is one of my all-time favorite HTH recipes, I can’t wait to hear what you think! You just might double this recipe next time 😉
OMG, it’s the best pie crust ever!!! And I have tried many. Everything was explained so so well, that you cannot fail. Thank you so much!
So glad to hear that, Inga!
Hi, I was wondering how soft the apples were in this recipe? My family is not a fan of crunchy apples. I just want to know if it would be okay for me to cook the apples and spices together first, let cool, then assemble and bake the galette?
Thanks
(Sorry if I have already asked the question, but it looks like my previous comment/question didn’t post.)
Hi Jessica! It really depends on how thin your apple slices are. As long as your slices aren’t thicker than 1/4 inch, the apples will be soft when fully baked. Any thicker and you run the risk of slightly crunchier apples. You’re welcome to cook them for a little bit first, but I don’t think it’s necessary! Please let us know how what you think 🙂
Hi dear I can’t See the recipe for the crust?
Hi Nora! We link the pie crust used for this recipe in the Ingredients list as well as in the Directions. Please let me know if you need any more help 🙂 Enjoy your galette!
A wonderful recipe, I made this 3 days ago and my son, husband fight for it. Just don’t forget to top it up with vanilla ice cream it’s a divine recipe
Yes! Vanilla ice cream is so yummy with the galette! Happy it was such a hit with your family! 🙂
Your Apple Galette was a great recipe in which my friends thoroughly enjoy
Wonderful to hear, John!
Oh my goodness! Another wonderful Handle the Heat recipe! I loved everything about this galette. Perfect dessert and so easy to make. It is loaded with just the right amount of cinnamon and ginger and the crust melts in your mouth. It tastes even better with a scoop of homemade French vanilla ice cream. I can’t wait to make it again.
Hooray!! Glad to hear it, Sarah 🙂
I made this today and while we haven’t tried it yet, the apples on top at least seem a bit spongy feeling. Would I have cut them too thin? I used Honey crisp apples. I baked for 50 min. Looks beautiful though and can’t wait to try it.
Hi Susan! Have you tried the galette yet? The apples should be completely baked through and feel relatively soft to the touch. If they look a bit dried out from the oven, I highly recommend using the apricot jam mixture brushed on top as it not only adds a bit of moisture to the apples, but it also adds a picture-perfect sheen. Please let me know how it tasted!
Amazing! Love how simple this recipe is, and of course delicious.
So happy you enjoyed it, Cassie! My husband and I agree, we devoured it within a day! Thanks so much for sharing 🙂
For the Apple Galette, do you use brown or white coarse sugar for the sprinkling at the end?
Hi Idar! We used white coarse sugar 🙂 Please let us know what you think if you give this recipe a try!