Apple Galette Recipe
A rustic apple galette with flaky homemade crust and cinnamon-spiced Honey Crisp apples, baked until golden and served with vanilla ice cream and caramel syrup.
Servings: 6
Ingredients
Pie Dough:
- 2 3/4 cup all purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cut into 1/2 inch cubes
- 1/2 cup ice water
Apple Filling:
- 1 honey crisp apple large
- 3 tbsp raw sugar
- 1/2 tsp cinnamon
- 2 tbsp melted butter
- 1 tsp lemon juice
Finishing Glaze:
- 1 egg for egg wash
- 1 tbsp Coarse sugar
For Serving:
- 1 scoop Vanilla ice cream or to taste
- 4 tbsp Caramel syrup or to taste
Instructions
Preparing the Dough
- Prepare the dough: cube the cold butter into small ½-inch pieces. Add them to the bowl with flour and salt, then toss lightly so each piece is coated in flour. Using your hands or a pastry cutter, cut the butter into the flour until you have a coarse, crumbly texture with visible pea-sized butter bits. If you are using your hands, press each flour coated cube between your thumb and pointer fingers to flatten into a disk before adding back to the flour - this will give you beautiful flaky layers.
- Add Water: drizzle in the ice water a little at a time, mixing with your hands until the dough is evenly combined and holds together when pressed. Press into a square about 2 inches thick, wrap tightly, and refrigerate for at least 30 minutes to rest.
- Roll out the dough: on a lightly floured surface, roll the chilled dough into a 12-inch square. Fold the dough into half, and then half again. Refrigerate for another 30 minutes. Roll out the dough into a 12 inch circle.
- Transfer the dough: carefully move the rolled dough onto a parchment-lined baking sheet. If it feels soft or sticky, chill for 10 more minutes before adding the filling.
Assembly
- Prepare the apples: slice one large Honeycrisp apple into thin wedges. Toss with raw sugar, cinnamon, melted butter, and a squeeze of lemon juice until evenly coated.
- Assemble the galette: spread the apples into the center, leaving a 2-inch border. Fold the dough edges up and over the apples, pleating as you go to create a rustic shape. Optional: trim the ends into a clean circle using a paring knife.
- Add the glaze: Beat your egg with a fork in a small bowl to create the egg wash. Brush the crust with the beaten egg wash and sprinkle coarse sugar around the edges.
- Bake: bake in a preheated 400°F oven for 35–40 minutes, until the crust is golden and the filling is bubbling.
- Serve: let cool for 10 minutes before slicing. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel syrup.
Notes
Storage: store cooled galette covered in the fridge for up to 4 days. Reheat in the oven at 375°F for 5–8 minutes to crisp the crust.
Freezing: freeze whole or sliced galette tightly wrapped for up to 3 months. Thaw in the fridge and warm before serving.
Substitutions: swap Honeycrisp for Granny Smith or Pink Lady for a more tart flavor. For vegan, use plant-based butter and brush crust with non-dairy milk.
Variations: add sliced pears or a handful of chopped pecans before baking. A touch of cardamom or nutmeg makes it even cozier.
Nutrition
Calories: 623kcal | Carbohydrates: 66g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 489mg | Potassium: 148mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1177IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
