Like pie without a dish, this easy apple galette is made with a free-form rustic pastry shell. Filled with cinnamon sugar apples, it's a sure hit. A sweet apple filling is folded into a basic all-butter pie crust, baked without a special pie tin, and served with ice cream (of course). A bit easier than apple pie, it has all the same cozy flavours with less of the work.
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Ingredients
Ingredient Notes and Substitutions
- Sugar: make a batch of homemade vanilla sugar before you begin and use it in place of plain sugar for an extra flavour boost.
- Almond meal: sub hazelnut meal for almond, or leave it out altogether.
- Make it vegan: use vegan pie crust and omit the egg wash.
Method
Step 1: peel and slice the apples, then mix with the cinnamon sugar.
Step 2: roll out the pastry into a large circle.
Step 3: transfer the pastry to parchment paper and add the almond flour.
Step 4: fill with the apple slices and fold the pastry over.
Step 5: brush the edges of the pastry with an egg wash and sprinkle with sugar.
Step 6: bake until golden and cool before serving.
Top Tips
- Use cold pastry: make sure the pastry is chilled beforehand, as stated in the recipe. Frozen pastry can be used as long as it's been thawed in the refrigerator overnight before using.
- Brush the pastry: an egg wash is optional, but always a good idea when making galettes and pies. It helps the sugar stick and makes for a shining, golden brown crust.
- Sprinkle with sugar: adding coarse sugar to the crust before baking adds a nice crunch and beautiful shine. It's worth the extra step!
Recipe Notes
Bake in a round dish, like a large tart tin, to get a perfectly round galette. It's larger than a pie and this isn't necessary, but we like to do it when making for a special occasion, rather than using a regular baking sheet.
Use an apple you like the taste of. Pictured are Redlove apples, a sweet pink and white variety that looks beautiful when baked.
Sprinkle a little almond flour over the pastry to prevent the dreaded soggy bottom. It adds a touch of almond flavour and makes for a really crispy crust.
How to Store
Storage: galettes are best served the day they're made, but can be stored in a sealed container for 2-3 days. Refrigerate if your home is quite warm.
Freezing: transfer fully cooled galette to an airtight container and freeze for up to a month. Note that it may be rather crumbly after thawing, but it'll still taste good.
FAQ
What is the difference between apple pie and galette?
A galette only uses a single crust, while most apple pies use a double crust (though not always!). Think of it as a freeform pie.
Is galette crust same as pie dough?
Yes, the type of crust or pastry used for a galette is the same type used for pie dough. You can use your favourite pie dough for any galette.
How do you keep the bottom of galette from getting soggy?
There are a few methods that people use, like adding an egg wash under the fruit. Our favourite is to add a layer of almond flour, which provides a bit of extra texture and a light almond flavour.
If you make this Apple Galette recipe or any other pie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Cinnamon Apple Galette
Equipment
- Mixing bowl
- Wooden spoon
- Rolling Pin
- Parchment paper
- Large baking sheet or large round baking tin
- pastry brush
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 4-5 medium apples peeled, cored, and thinly sliced
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ batch basic pie crust
- 2 tablespoons almond flour optional
- Egg wash optional
- Coarse sugar for sprinkling optional
Instructions
- Preheat the oven to 375°F (190°C).
- Place the prepared apples into a large mixing bowl. Add the sugar, cornstarch, cinnamon, and vanilla. Mix with a wooden spoon until the apples are fully coated.
- Place the chilled pie dough onto a lightly floured work surface. Roll it out into a large circle, about 35cm (14 in.) in diameter.
- Place the rolled out dough onto a square of parchment paper, and place either onto a large baking sheet or large round baking tin.
- Top the pastry with the almond flour, leaving about 5cm (2 in.) from the edges free.
- Arrange the apples in concentric circles over the pastry, leaving about 5cm (2 in.) exposed border of crust around the edges.
- Fold the edges of the pastry over the apples, pressing gently at any points where the pastry folds over itself to ensure that it holds together.
- Optionally brush the top of the pastry with egg wash and sprinkle with coarse sugar.
- Bake for 35-40 minutes, or until the pastry is golden brown and the apple filling is bubbling.
- Cool for at least 10 minutes before slicing and serving.