Categorized:

  • Desserts
  • Fall Faves
  • Tarts and Pastries
  • Thanksgiving

Tagged:

  • apples
  • butter
  • cinnamon
  • eggs
  • flour
  • honey
  • sugar
Overhead photo of apple galette with a slice being removed. - 1

Apple Galette

Ingredients

Crust

  • 1 1/2 cups (214 g) unbleached all-purpose flour (scoop and level to measure)
  • 1 Tbsp (11 g) granulated sugar
  • 1/4 tsp salt
  • 10 Tbsp (142 g) unsalted butter, cut into 1/2-inch cubes
  • 4 to 5 Tbsp ice water

Filling

  • 1 1/2 lbs (3 large) baking apples*
  • 1/4 cup (50 g) granulated sugar**
  • 1/2 tsp ground cinnamon
  • 2 Tbsp (28 g) unsalted butter, diced into 1/4-inch cubes

Finish

  • 1 large egg + 1/2 Tbsp water
  • 1 Tbsp (11 g) turbinado sugar or sparkling sugar
  • 1 Tbsp honey or 1 1/2 Tbsp apricot preserves heated with 1/2 tbsp water and strained (optional)

Instructions

  • In a large mixing bowl whisk together flour, sugar and salt.
  • Add 10 Tbsp butter cubes and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout (some larger are fine).
  • Drizzle in 1 Tbsp ice water at a time and toss right away, adding just enough water until mixture comes together in larger clumps. Dump dough out onto a clean surface and knead several times until dough just comes together.
  • Press into an even disk (about 5 to 6 inches across). Wrap in plastic wrap and chill 30 to 60 minutes.
  • Preheat oven to 375 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
  • Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.
  • Fold dough in half then in half again and transfer to a parchment paper lined baking sheet with the corner in the center and unfold the dough (it will run up the sides of the pan and that’s ok). Transfer to fridge.
  • Peel, core, halve and thinly slice each of the apples (about 1/6th-inch thickness, if using golden delicious slice 1/4-inch).
  • Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat.
  • Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
  • Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
  • In a mixing bowl whisk egg with water then use a pastry brush to brush edges of the pie crust. Sprinkle edges with the turbinado sugar. Dot remaining 2 Tbsp butter over apples.
  • Bake in preheated oven until apples are tender, about 40 to 50 minutes. After removing from the oven
  • Let cool for about 10 minutes. Brush with honey or apricot preserves if desired before slicing. Serve with vanilla ice cream if desired.

Notes

  • *I like to use a blend of three types different baking apples. Good options are honeycrisp, pink lady, granny smith, empire, braeburn, jonagold, cortland and golden delicious (don’t slice golden delicious apples as thin, only 1/4 to 1/3-inch).
  • **If using tart apples and you’d like a sweeter dessert you may want to consider adding an additional 2 Tbsp sugar.

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