Apple Galette with Flaky Homemade Pie Crust
This apple galette recipe is perfect for Fall. When sweet apples come into season make a few of these and share. You’ll make a lot of people happy. Apple season brings back so memories for me as a kid growing up on the cattle ranch with one of our favorite horses, Doc. – Todd
Apple Galette Recipe and Childhood Memories
It has been coursing through my blood lately. It happens to many of us this time of year. The air grows cool and crisp, Halloween is just around the corner, and the desire for autumn’s comforts fill our bones. And the top of the comfort list lies the glorious apple.
Our apple craving began about a month ago. We planted a small heirloom apple orchard quite a few years back and they are now starting to produce. Few things compare to picking apples fresh off the tree and biting into that sweet crispness, tinged with touch of tartness.
Every time I pick an apple from a tree it brings me back to my childhood and our three apples trees growing by the house on the ranch. We’d pick and eat until our bellies were full. The sweet smell of the apples filling the autumn air. Then, filling our arms, we’d bring the horses their favorite treat.
Favorite Horse Doc Loved Apples
My favorite apple memory was with one of my favorite horses, Doc. As a colt he couldn’t bite into the apples yet. They just kept slipping out of his mouth, spinning away.
He still had that young colt jumpiness combined with an adorable curiosity. I eased within a few feet of him, then bit off a big chunk of apple. Holding out my hand with apple piece lingering on fingertips, Doc’s curiosity overwhelmed his nervousness.
He took the apple from my hand and experienced his first sweet bite. After a few more pieces he decided I was alright in his book. For most of his life, he was always a bit of a brat to catch. But not for me. Doc never forgot who helped him eat his first apples. – todd
Apple Galette Recipe
Ingredients
Crust Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 1 teaspoon (4 g) sugar
- 1/2 teaspoon (3 g) Kosher salt
- 1/2 cup cold butter (113g or 1 stick) , cut into small pieces
- 1/4 cup (60 ml) cold water
- egg wash or heavy cream, to brush crust
Filling Ingredients
- 3 medium apples , peeled, cored, and sliced thin (about 1.5 lbs)
- 1/4 cup (57 g) butter (1/2 stick)
- 2 Tablespoons (15 g) all-purpose flour
- 2 Tablespoon (30 ml) water
- 1/2 cup (100 g) white sugar
- 1 teaspoon (2 g) cinnamon
- 1/2 teaspoon (1 g) ground nutmeg (preferably fresh grated)
- 2 teaspoons (10 ml) fresh squeezed lemon juice
- pinch salt
Instructions
- Make the crust dough: Combine 1 1/4 cups (156g) flour, 1 teaspoon (4g) sugar, and 1/2 teaspoon of salt in a bowl.
- Add the 1/2 cup (113g) of diced butter to the flour and mash and pinch down to flattened pea sized pieces with your fist and fingers.
- Add about 1/4 cup (60ml) of cold water and mix just until the dough comes together. It should be a rough looking, lumpy ball with chunks of butter.
- Roll into a ball, flatten into a disc, then wrap in plastic wrap. Chill for at least 30-45 minutes (you can chill it up to overnight-it might be a little too firm to roll out a first, but let it sit for 10-15 minutes and it should soften just enough. The dough rolls out the best and creates the flakiest crust when chilled just enough and not too warm).
- Make the filling: Peel and slice the apples.
- Butter-Sugar Slurry: In a saucepan, melt the 1/4 cup (57g) of butter. Whisk in the 2 Tablespoons (30ml) of flour until smooth, and then add the 2 Tablespoons (30ml) water and 1/2 cup (100g) sugar. Stir until smooth and simmering. Simmer for about 30 seconds and then remove from heat.
- Whisk in the 1 teaspoon (5ml) cinnamon, 1/2 teaspoon (2.5ml) nutmeg, 2 teaspoons (10ml) of lemon juice, and a pinch of salt. Set aside.
- Preheat oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
- Finish Making Galette and Bake: On a floured surface, roll out the dough to about 12-inches round and 1/8″ thick.
- Add parchment paper to a sheet pan. Gently lay the rolled out dough on the prepared sheet pan. The sides of dough might spill over the sheet pan but that's ok because you'll be folding over the edges of the dough to make the galette.
- Place the sliced apples into the center of the rolled out dough. Spread apples into an even circle, leaving a border of 2" of bare dough. Pour and spread the butter/sugar slurry over the apples.
- Fold dough up over apples, creasing every couple inches.
- Brush crust of dough with egg wash or heavy cream.
- Bake at 375°F (190°C) for 60-65 minutes or until crust is a nice, golden brown. Serve warm or at room temperature (it's especially good with ice cream or whipped cream).
Notes
Nutrition Information per Serving
Favorite Apple Varieties
P.S. In the comments, Susan from The Wimpy Vegetarian asked about our favorite apple for the apple galette recipe. It is such a great question, we’d like to pass it on to everyone and have you all tell what apples you like the most for pies, tarts, and galettes. Share your favorite baking variety and where you live or get them from so we all can get a regional perspective. We can all learn from each other. — We usually use Fujis, sometimes mixed with Granny Smiths. But here in So Cal, our apple selection isn’t as extraordinary as many cooler climate areas. Can’t wait to hear everyone else’s favorite.
I couldn’t believe how easy this was to make. My kids really liked this recipe a lot. Thanks so much.
Browning the butter is a nice add too. I like to cook it on a lower temp more slowly so it caramelizes.
Hi Guys! Love your site…long time reader, first time commenter! I’m getting ready to get my apple mojo going and just wondering… I see you use a mixture of butter and lard. Do you know what each element would do. I know the butter is for flavor but does the mixing of the two fats make for a flakier crust or just more flavorful?
Thanks for such a lovely site!
Tina
Gravensteins, of course!
Gonna have to try them w/ this recipe. And yes, w/ Gravs it’s been Apple Season up here in NorCal for several weeks now.
Love apple tarts or pies! I have one fabulous easy recipe and would love to make a reference to your post in my blog post if you are ok with it. Your site has been inspiring to my cooking for the longest time. May I also tweet about it? Thank you for the fabulous pictures and the recipe! Have a good day!
Of course that fine. Thanks for asking! And thanks for the sweet compliments. Have a great day.
T & D
I went crazy with apples this fall. Two trips to the farm yielded 35 pounds and I managed to go through all of them. I adore galettes and this looks right up my alley.
This is the best I have ever eaten. Did a wee change , used 1/2 cocunut oil along with the butter and used cocunut sugar too. Still used the 1/2 cup br. sugar. I want to stop people in the street to taste this product. I have an old old tree, 1950. Nobody has been able to identify it, but it never gets sprayed with anything, no, bugs or marks on the skin ever. It produces apples every year. Needs no apple pruning as it only has ever three at the most together. I should sell this tree to everyone who wants to grow apples. It’s a winter keeper type. Hard, with a deep red color. Not a delicious if this is what you think.. but eats wonderful, cooks great too. Lucky right? Love your food style and travel. Thanks.
Thanks for a new way to me to prepare my favourite dessert: the apple cake! I’ll surely try it! BB
lovely photos dear!
Yes, yes, yes! I will try this, for sure. And I’d like that second photograph hanging in my kitchen! Beautiful.
This sounds delicious. I’m going to try it this way next time. I’m with you on the galettes instead of pie. I just call it rustic and consider it perfect that way.
Deliciousness in the simplicity. Find great produce and really let them be the star. Although I may have to sneak in some Bourbon next time. 😉
This looks so good. I want it now, and I have apples!