Apple Galette

Apple pie is one of the main desserts that is served during the holiday season. We love apple pie but sometimes I don’t really want to fuss with the whole “making the pie” thing. When I am in the “can’t be bothered” mood and just don’t have time to fuss with a pie, I make this delicious apple galette. It is pretty similar to the pie, and it tastes just as good. It is a bit more rustic but every bit as delicious. It is one of my go too’s. Plus you can make this any time of year as you would any pie that you like.

Apple Galette


1 pie crust – I make my own but you can use store-bought or puff pastry.
4 – 5 apples – peeled and thinly sliced
1/3 cup sugar
1 tsp vanilla
1/4 tsp fine salt
1 tsp cinnamon OR apple pie spice
2 tbsp butter – melted and cooled
1 tbsp flour
1 egg – beaten
2 tbsp brown sugar
juice of 1/2 lemon


  1. Preheat the oven to 350*
  2. Line a sheet tray with parchment paper. Set aside.
  3. Lightly flour the counter and and roll the dough out to about 10-12 inch in diameter. Roll the dough up onto your rolling pin gently and unroll onto the lined sheet tray. Place in the fridge until ready to use.
  4. Peel the apples and thinly slice them, about 1/4 inch thick. Place in a large bowl.
  5. Add the granulated sugar, vanilla, lemon juice, salt, cinnamon, and melted/cooled butter. Toss to coat well.
  6. Remove the dough from the fridge and add the flour to the dough and spread out to about 10 inch in diameter. This will catch the juice from the apples and make a delicious sauce and will help to keep the crust from getting soggy on the bottom.
  7. Add the apple mixture to the top of the flour and spread out to about 10 inches in diameter.
  8. Fold the edges of the dough onto the edges of the apples leaving the center of the pie exposed. If the pie crust breaks you can gently pinch it back together.
  9. Brush the top of the crust with the beaten egg. Sprinkle over the brown sugar evely on top. Chill the entire galette for 15 minutes.
  10. In the meantime, place the oven grate in the center of the oven.
  11. Remove the pie from the fridge and bake for 55 to 65 minutes or until the crust is nice and golden brown and the apples are tender. You can check them using a toothpick.
  12. Remove and let cool for 30 minutes on the pan. Carefully, using two spatulas, remove from the pan and place gently on a wire rack to cool completely.
  13. Serve. Store in an airtight container on the counter for 2 days Or in an airtight container in the fridge up to 1 week.

  • Serve warm with vanilla ice cream.
  • Serve with whipped cream.

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