Apple Galette
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Easier to make than Apple Pie, this Apple Galette is filled with deliciously spiced apples and has the flakiest buttermilk crust!
This Apple Galette is going to change your life. It is so easy make and wayyy less work than pie. All you have to do a roll your galette dough into a circle (it doesn’t have to be perfect), fill the middle with apples then fold over the edges of the dough and bake! No lattice crusts, no edges to crimp and no pie dishes necessary!
What Is a Galette?
A galette is a basically a free-form open-faced pie that originated in France. Its made with the same flaky pie dough that you use for making regular pies except it gets assembled on a baking sheet instead of in a pie dish. They can have either a sweet or savory filling.
How To Make An Apple Galette
1. Make the Galette Crust: In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
4. Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
5. Make the Apple Filling: in a medium bowl toss the sliced apples, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg until the apples are evenly coated. Set aside.
6. Assemble The Apple Galette: preheat the oven to 400°F and line a baking sheet with parchment paper. On a floured surface roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet.
7. Leaving the excess juice behind, arrange the apple slices in the middle of the dough then dot the filling with the pieces of cubed butter.
8. Fold the dough over the edges of the filling then make an egg wash by whisking together the egg and heavy cream/milk. Brush the dough with the egg wash and sprinkle with raw sugar.
9. Bake the galette at 400°F for 35 minutes. Allow the galette to cool on a wire rack before slicing. Store the Apple Galette covered in the fridge for up to 5 days.
Pro Tips For Making An Apple Galette
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Keep the butter cold at all times! Cold butter makes a flaky galette crust so put it in the fridge if you notice it getting too warm.
- Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your galette crust will be tough.
- Keep the dough cold at all times especially before putting in the oven! Cold dough helps the galette maintain its structure while baking.
- Don’t overwork the dough otherwise it will become tough.
- Add 1/4-1/2 teaspoon of cinnamon and/or nutmeg to the pie dough for a deliciously spiced galette crust!
- Lightly press a 9-inch cake pan into the center of your rolled dough to use as a guide for placing your apples!
more Apple Recipes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Apple Galette
Equipment
- stand mixer
- Baking sheet
- Rolling Pin
Ingredients
Galette Crust
- 150 g (1 1/4 cups) all-purpose flour
- 12 g (1 tbsp) granulated sugar
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 60 g (1/4 cup) buttermilk
- raw sugar for sprinkling on crust optional
Apple Filling
- 3 apples peeled and sliced
- 50 g (1/4 cup) brown sugar
- 15 g (1 tbsp) lemon juice
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 28 g (2 tbsps) cold unsalted butter, cubed
Egg Wash
- 1 egg
- 1 tbsp heavy cream or milk
Instructions
Galette Crust
- In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
Apple Filling
- In a medium bowl toss the sliced apples, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg until the apples are evenly coated. Set aside.
Galette Assembly
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a floured surface roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet.
- Leaving the excess juice behind, arrange the apple slices in the middle of the dough then dot the filling with the pieces of cubed butter.
- Fold the dough over the edges of the filling then make an egg wash by whisking together the egg and heavy cream/milk. Brush the dough with the egg wash and sprinkle with raw sugar.
- Bake the Apple Galette at 400°F for 35 minutes. Allow the galette to cool on a wire rack before slicing.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Apples: Granny Smith is my go-to but you can whatever apples you prefer. Try mixing up different kinds for more variety in flavor and texture!
- Butter: I recommend using unsalted butter in the galette crust. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Galette Dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Store the Apple Galette covered in the fridge for up to 5 days.
Hi this looks great can I make it with can apple pie filling?
Thanks, Donna
Thanks Donna! You can absolutely make this recipe with canned apple pie filling!