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

whole apple galette on pan

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.

homemade apple galette on plate
Apple galette recipe with brown butter | WhiteOnRiceCouple.com

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

homemade apple galette on plate

Apple Galette Recipe

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
You can use store bought refrigerated pie dough. For the type of apples, try to find a nice crisp, sweet-tart apples. Granny Smiths are a classic choice. We often use Fujis. Other good varieties are Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, and Pink Lady Apples.
Makes one 9" galette
5 from 6 votes
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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.
    Flour 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.
    Butter pinched into flour
  • 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.
    Rough ball of pie dough
  • 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).
    Pie dough wrapped in plastic wrap
  • 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. 
    butter sauce
  • 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.
    whisking apple slurry with spices
  • Preheat oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
    Preheat oven
  • Finish Making Galette and Bake: On a floured surface, roll out the dough to about 12-inches round and 1/8″ thick.
    rolling out pie dough
  • 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.
    pie dough on prepared sheet pan
  • 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.
    pouring butter sugar slurry over apples
  • Fold dough up over apples, creasing every couple inches. 
    folding edges of dough
  • Brush crust of dough with egg wash or heavy cream.
    brushing egg over dough edges
  • 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).
    finished apple galette

Notes

Egg Wash is 1 egg and 1 Tablespoon of water beaten together. 

Nutrition Information per Serving

Calories: 495kcal, Carbohydrates: 53g, Protein: 4g, Fat: 31g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 205mg, Potassium: 163mg, Fiber: 3g, Sugar: 28g, Vitamin A: 995IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Calories: 495

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.

apple galette pie on plate

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