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.
Delicious and great pics.
Pippins all the way!
Just discovered them this fall and not going back 🙂
Thank you for the recipe. It is absolutely delicious.
What a lovely ode to apples. Here in Virginia we have so many varieties to choose from — our favorite apple lady is growing over 40 types! Makes me think I should make this once a week to determine the best variety… Currently we’re snacking on Empire, Gala and Mutsu, and I just made a crisp with Romes.
I use Honeycrisps when I can get them. If not, I love an under-ripe, non-commercial Golden Delicious (early season only, though!). A slightly green Fuji is my fallback. Any apples I buy are from the Old Oakland Farmers’ Market in downtown Oakland (which is the most convenient Asian farmers’ market, too). My neighbor has Granny Smiths on her tree, so when she brings me a big bag, I’ll use those, too. I have blueberries on 17 bushes lining my front walkway. I give her blueberries during the summer. She gives me apples in the fall. It works well for everyone involved. ;o)
I love this…it must be in the air. Todd and Diane -it was lovely meeting you both here in Nashville a couple of weeks ago! You’re lecture was nothing short of inspiring! Thank you again!
I am with you, there is nothing like apples to usher in fall… they sort of go together…especially for those of us in colder climes. We don’t have too many things you guys out west don’t have, but an abundance of apple varieties is indeed one…. there were 12 at the farmer’s market this weekend!
I’m really enjoying honey crisps…they have a nice firm crunch and are sweet with a slight tartness. They are my favorite to eat straight up. But I almost always bake with granny smiths. My grandmother made the most amazing apple pie using only granny smiths, sugar, cinnamon and nutmeg for the filling. I have spent years trying to recreate it (it’s one of those recipes that is a pinch of this, some of that, etc). I’ve gotten pretty close on the filling, but the crust is another story. I will have to try a version using your galette method.
Thanks to you and Diane for a wonderful and inspirational day on Saturday! You guys rock!
P.S. Tell Diane and I made her red rice salad tonight and am looking forward to eating it for lunch tomorrow. I took a few bites tonight and that shallot vinaigrette is magic.
In the oven right now for the final 30 minutes. Can’t wait!!!
I love your photos. I discover your blog some time ago and it is one of my favored blog. Thank you for your beautiful work.
This looks amazing! Bake fest coming up this Thanksgiving!
Northern Spies, hands down the best pie apple.
Gonna try this recipe out tonight, thanks!
What a nice story. My earlier memories about horses aren’t as good.
i’ve used a combination of granny smith and golden delicious. i like the contrast between the taste and texture of the two, and one advantage is that these two are generally easy to find, whatever part of the country you might live in.
So love that blue background. Makes me want to scavenge an old packing crate an get painting.
Oh – lovely post too! ;o)
Browning the butter is brilliant. My favorite apple in baking is Granny Smith – it’s tartness is a great foil to the sugar and spice. It sounds like you had a magnificent day on Saturday! Looking forward to Liz and Susan’s recap.