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.
Photography by Alexandra Daum.
Made with pink apples for a pretty twist, this rustic apple galette is a French country classic. It’s such an easy dessert and fantastic when apples are at their best in fall!
A sweet cinnamon apple filling is folded into a basic all-butter pie crust, baked without a special pie tin, and served with vanilla ice cream (of course). A bit easier than apple pie, it has all the same cozy flavours with less of the work.
We like to 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.
Ingredients
Method
Place cored, peeled, and sliced apples into a mixing bowl. Add the sugar, cinnamon, and cornstarch. Mix to evenly coat. Take out the chilled pastry. Roll into a rough circle. Place the pastry onto parchment paper. Top with almond meal or flour. Arrange the sliced apples in concentric rings. Fold the pastry over the edges of the apples. Add the optional egg wash. Top with coarse sugar. Bake until golden.
Tips and Notes
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.
Adding coarse sugar to the crust before baking adds a nice crunch and beautiful shine. It’s worth the extra step!
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.
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.
Substitutions
Use apple pie spice in place of cinnamon for a bit of a twist.
If the galette needs to be gluten-free, try this paleo pie crust recipe.
Make vegan pie dough for a vegan option, and omit the egg wash.
Sub hazelnut meal for almond, or leave it out altogether.
More Apple Recipes
German Apple Sheet Cake
Apple Cheddar Loaf Cake
Apple Cinnamon Rolls
Cranberry Apple Crisp (Vegan)
Apple Crumble Bars (Gluten Free)
Recipe
Cinnamon Apple Galette
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.
Ingredients
- 4-5 medium apples, peeled, cored, and thinly sliced
- ¼ cup (50 grams) 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 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.
Notes
Tips and Notes
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.
Adding coarse sugar to the crust before baking adds a nice crunch and beautiful shine. It’s worth the extra step!
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.
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.
Substitutions
Use apple pie spice in place of cinnamon for a bit of a twist.
If the galette needs to be gluten-free, try this paleo pie crust recipe.
Make vegan pie dough for a vegan option, and omit the egg wash.
Sub hazelnut meal for almond, or leave it out altogether.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 44mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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