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Apple Galette


 

Apple season is here in New England! We visited our local orchard before Hurricane Lee arrived to load up on our favorite apple variety, Cortland. It is the perfect snacking and baking apple! Galettes are beautifully rustic, take very little time to prep, and there is never the worry of a soggy pie crust! Our flaky butter pie crust can easily be made ahead as well! You may also be interested in our recipes for Blueberry Galette and Summer Berry Galette.


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You can find helpful photos below the recipe! Enjoy!


Preheat oven to 375

Line a baking sheet with parchment paper.


Apple Filling

4 cups of peeled and sliced apples (1/4" thick)

½ cup of sugar

1½ tablespoons cornstarch

1 tablespoon of butter

1 teaspoon cinnamon

½ tablespoon lemon juice


1. Add all of the ingredients to a medium mixing bowl. Mix gently to combine. Set aside for 10-15 minutes while you make your dough.


Pie Crust


We use a food processor to make our pie crust, but you may use a pastry cutter and add more ice water, a tablespoon at a time until the dough forms.


½ cup of unsalted butter (8 tablespoons), cubed and frozen for 30 minutes

1¼ cups all-purpose flour, plus more for rolling out the dough (King Arthur All-Purpose is what I use)

½ teaspoon salt (I use French Grey Sea Salt in my bread, pie crust, and savory recipes. It will last several months!)

3 tablespoons ice water


1. Set up your food processor with the blade attachment.


2. Add all-purpose flour and salt. Cover and pulse twice to combine.


3. Add chilled butter cubes. Cover and pulse about 8 times or until the mixture looks crumbly.


4. Add 2 tablespoons of ice water through the feed tube. Pulse 8 times. Add the remaining tablespoon of ice water and pulse or switch to "on" until the dough comes together and forms a ball.


5. Lightly flour a work surface and turn your dough out. Form the dough into a disk shape.


6. Lightly flour your rolling pin and begin rolling out your dough. Turn your dough as you go to form a circle that is approximately 12 inches across.


Galette

A few tablespoons of heavy cream or half-and-half

2 teaspoons sugar for dusting the crust (turbinado sugar is great too!)


1. Roll your pie crust around your rolling pin and transfer to the parchment-lined sheet pan.


2. Use a slotted spoon to place the apple mixture into the center of your pie crust, leaving behind any excess juices. Leave a 2" perimeter. Dot the top of the apple mixture with pieces of the tablespoon of butter.


3. Gently fold the edges of your pie crust over the apples. Make a pleat every 3-4 inches with the crust as you work your way around.


4. Brush the heavy cream over the crust. Sprinkle the crust with sugar.


5. Bake at 375℉ for 50-55 minutes, until the crust is browning and the apple filling is bubbling. Allow to cool for at least 15 minutes before serving. Top with whipped cream or vanilla ice cream! We hope you enjoy every bite!


Our favorite tools, photos, and printable recipe card are below!


Parchment Paper

Caraway Baking sheet

Caraway Bakeware Set

French Grey Sea Salt

Mixing Bowl Set

Wusthof Classic 7-inch Nakiri Knife

Measuring Spoons

Stainless Steel Measuring Cups

Food Processor

Pastry Brush

Rolling Pin

Slotted Spoon









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