Easy Apple Galette
An easy apple galette takes all that you love about cinnamon, apples and a flaky pie crust and makes it so easy that anyone can do it. Go as homemade or ready-made as you choose and enjoy how delicious it is!
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Raise your hand if you are afraid to make a pie.
Good. Thank you. I see you in the back row. Yes, thank you.
Now raise your hand if you are even more scared of the crust.
Ah hem. Yes, I see the problem.
Now tell me who’s slap out of time to make any sort of baked item that even resembles a pie.
Oh. Whoa. That’s like the whole class.
Let’s fix that, shall we?
When you’re first starting out, this type of galette–a simplified pie–is the easiest way to step in to the process without so much trepidation.
What’s the difference between a galette and a pie?
A pie is baked in a dish with sloped sides. A galette also uses a pie crust but is shaped and baked without a dish.
How do I prevent a soggy crust on a galette?
Very juicy fruits can leak quite a lot of liquid during baking that can make your crust a bit soggy. Thankfully you have a few options:
- Brush the bottom of the pie crust with a bit of egg white before adding the filling. This can help seal the crust and prevent seepage of juices.
- Pre-cook any juicy fruits like peaches or berries and add a dash of cornstarch to thicken the juices before adding to the crust.
- Keep in mind some apples release more moisture than others so going for a variety like a Granny Smith may help keep leaking at a minimum.
- If you’re baking an apple galette, toss a half tablespoon of cornstarch in with the flour and cinnamon before baking. As the juices bubble they’ll thicken automatically.
What crust makes the best galette?
I love a homemade pie crust with butter. The flavor is amazing and the flakiness is unmatched. Plus you can control the type of fat used when you make your own. Most store bought pie crusts use inflammatory vegetable oils which we stopped using a few years ago and it was well worth it!
You could also do a homemade rough puff pastry if you are up for more of a challenge.
But if you want things totally easy, you can buy a frozen puff pastry or refrigerated pie crust from the store.
Step 1: Toss sliced Granny Smith apples with cinnamon and organic cane sugar. Set aside.
Step 2: On a lightly floured surface, roll a pie crust of your choice or puff pastry to about 14 inches. If you are using a square of puff pastry, just roll it an inch bigger on each side.
Transfer the dough to a rimmed baking sheet covered with parchment paper.
Pile the apples in the center leaving a 2 to 3 inch border on all sides. It’s fine to mound the apples up high.
Step 3: Dot the apples with cold butter and begin folding the edges of the crust up onto the edge of the apples.
Step 4: Keep folding the crust all around the apples. Just let the crust make natural folds over on itself as you make the circle.
Should I egg wash the crust before baking?
You absolutely can. I didn’t picture it here but an egg wash gives the crust a deeper golden brown color. Just beat one whole egg with 1 tablespoon of water and brush over the crust.
Canned Pie Filling
I know canned pie filling feels like the way to go sometimes but know this: you’ll loose a lot in terms of quality and flavor. Most are made with artificial dyes, chemical flavors, thickeners and preservatives that taste more like the can than any fruit. Skip ’em.
Should a galette be served hot or cold?
Both are okay. Apple galettes are great at room temperature but if you have time to give it a brief warm up before serving with some ice cream, then it’s even better!
Slicing your galette while it’s very hot will make the juices leak out before they have time to set though. If you’re okay with that, then go for it.
Top off your galette deliciously
Anything you’d top a pie off with works well on a galette. Try:
- Vanilla bean ice cream
- Homemade whipped cream
- A drizzle of raw cream
When you’re ready, try a pie!
These are some of my favorite pie recipes! Give them a go when you feel up to it:
Easy Apple Galette
Ingredients
- 6 apples peeled, cored and sliced thin
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 pre made pie crust homemade or store bought
- 2 tablespoons butter or margarine
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, add the peeled and sliced apples thinly. Add the sugar and cinnamon and toss well. Set aside.
- Grease a rimmed cookie sheet or line with parchment paper.
- On a lightly floured surface lightly roll your pie crust to approximately 14 inches in diameter. Transfer the pie dough to the parchment paper or rimmed cookie sheet.
- Pile the apples into the center of the crust, leaving a 3-inch border.
- Fold the edges of the crust up around the apples.
- Bake 18-20 minutes until the crust is golden.
- Cool at least 10 minutes before serving. It's also really good at room temp or cold.
- Slice like a pizza to serve.
Is that 440cals per serving or for the entire recipe? Thank you:) I can’t wait to try it.
Maggie those calories are a rough estimate at best, but that would be 1/4 of the total recipe. We’ll blame it on the sugar. 😉 –Rachel
I loved it!! This was my first time ever baking an apple pie was perfect! This is a recipe to keep and pass along. Thank you
Wonderful Bella! I’m so glad you liked it. –Rachel
A fast and easy apple pie alternative.
Would you also call this a tart?
Hey Amanda, if you want to be all technical, no it’s not a “real” tart. Tarts use a special dough that gets placed in a tart pan and then you usually bake just the crust before you add filling. This is more of what’s called either a “freeform tart” or a galette. Here’s what a tart looks like in case you want to see: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe.html Either way, this recipe is an easy way to get the flavor of an apple pie without having to make your own crust or fiddle with a tart pan if you aren’t comfortable with it. Let me know if you try it! –Rachel
Yum! I am loving this.
I seriously think this kind of pie is prettier. Ms. Ballard, I believe you’ve inspired me to make pie now…. rustic status (which frankly, has a more happy fancy pants “french bistro” feel. I dig. Now pardon me whilst I go chop up my Galas…. xoxoxo Thank you. You rock. <3
Ha ha! Yes Tiffany it’s rustic for sure. I like it that way too and it takes out some of the fear and fuss of a traditional recipe. I hope you had fun chopping up your Galas 😉
This sounds so easy and delicious! Pinned it and shared on Facebook! Thanks!
Thanks Kim! I appreciate that so much!
Beautiful! I’ve never done a pie this way. Time to spread my wings 🙂 Thanks for the inspiration!
Well Anne that surprises me. Spread those wings!