This apple galette has a flakey, buttery pie crust, wrapped around cinnamony and sweet brown sugar apples.
Nothing is as classic as a beautiful fruit galette for dessert.
These apple galettes are unpretentious and easy to put together, but make a big impression on everyone served. They’re like a cozy autumn hug you can eat with a fork!
I’ve used a homemade, butter-based flakey pie crust, and wrapped it around deliciously juicy sliced apples, tossed with deep brown sugar, lemon juice, and cinnamon.
They’re as delicious as an apple pie, but the best part is, everyone gets their own! Who doesn’t love being served a mini individual-sized dessert?
The next time you’re craving an apple pie, but don’t have the time or energy, try these delicious apple galettes!
Craving more galettes in your life? Try my Mini Berry Galettes or my Apple Cheddar Galette!
Table of Contents
Ingredients for apple galette
For pie crust:
- Ap flour – All-purpose flour is a common baking ingredient and is used to make up the base of our crust.
- Cinnamon – I have added a little cinnamon to the pie crust to give it a warm flavor.
- Cold butter – Cold butter will create the flakiness of the dough.
- Ice water – Ice water will help add moisture without melting the cold butter!
For apple filling:
- 2 large apples – Use your favorite variety and slice them.
- Brown sugar – Brown sugar adds a deep molasses flavor.
- Cinnamon – Cinnamon is a common spice that pairs beautifully with apples.
- Lemon juice – Lemon juice will add a little brightness to the filling.
- Cornstarch – The cornstarch will help thicken the filling so the juices don’t run out when they’re cut open.
How to make an apple galette
First, starting with the crust, we’re going to use a food processor to make our work a lot easier!
Next, combine the flour, cinnamon, and butter, and pulse until the butter is the size of peas.
Add a little water to help the dough come together.
Divide the dough into 4 equal balls wrap with plastic wrap and chill for 30 minutes.
For the filling, slice the apples and toss with the lemon juice, cornstarch, brown sugar, and cinnamon.
Roll your chilled dough into a disc, fill it with the apples, and fold over the dough to make a rustic crust around the apples.
Bake and enjoy!
Making a glaze
An optional little razzle-dazzle to add to these already perfect and delicious apple galettes is to heat some apricot jam and water in a small bowl and microwave until hot.
Then, simply, after it is done baking, simply brush the jam mixture onto the crust and the apples.
This will give the apple galette a beautiful shiny and glossy finish.
Substitutions
This recipe is super versatile and fit for everyone!
Feel free to use your favorite alternative flour, or sugar substitute in these apple galettes to fit your dietary or nutritional needs.
Storage and leftovers
Lastly, any leftover apple galettes can be stored covered in the refrigerator for up to 2 days.
Keep in mind the crust will not maintain its crispiness after the first day.
More apple recipes
- Want more individual apple treats? Try my Air Fryer Apple Hand Pies
- Looking for a sweet way to start the day? Try my Baked Apple Cider Donuts
- Craving something sweet? Try my Caramel Apple Pie
- Need the perfect fall treat? Try my Caramel Apple Dump Cake
Apple Galette
Equipment
Ingredients
For pie crust:
- 1-¼ cups all-purpose flour
- ¼ teaspoon ground cinnamon
- ½ cup cold butter cut into cubes
- ½ cup cold water
- 1 large egg beaten with a splash of water
- 1 tablespoon coarse sugar
For apple filling:
- 2 large Granny Smith apples peeled and thinly sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
Instructions
For pie crust:
- Add the flour and cinnamon to the bowl of a food processor and pulse to combine.
- Next add the butter and pulse just until it is broken up into the size of small peas.
- With the food processor on low speed, slowly add the cold water. Pulse just until all of the water is incorporated. The dough will not form a ball but that’s okay!
- Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball.
- Divide the dough into 4 equal pieces and shape each piece into a disc. Wrap each disc tightly with plastic wrap and place them in the fridge to chill for 30 minutes. While the dough chills, prepare the apple layer.
For apple layer:
- Add the apples, brown sugar, cinnamon, lemon juice, and cornstarch to a large bowl and toss to combine.
For assembly:
- When the pie dough has chilled and the apple layer is ready, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll out each dough disc on a lightly floured surface until it forms a ¼ inch thick circle – it should be about 8 inches in diameter.
- Divide the apple mixture between the four galettes, making sure to pile the apples in the center of the crust, leaving at least 1 inch of space around the edge.
- Fold the edges of the pie crust over the apples and pinch the seams together so the crust stays in place. The pie crust will not cover the apples completely, that’s okay!
- To make the crust extra golden brown and crisp, brush it with an egg wash and sprinkle it with coarse sugar.
- Bake the galettes for 30-35 minutes or until the crust is golden brown and crisp.
- Enjoy these galettes warm or at room temperature with fresh whipped cream or vanilla ice cream.
- Store any leftovers in an airtight container in the fridge for up to 24 hours, but keep in mind the crust will become less crisp as it sits in the fridge.
Nutrition
