Apple Galette

Let’s bake a rustic and delicious Apple Galette! This free-form tart is a delightful combination of flaky crust and sweet, spiced apples. It’s much easier to make than a traditional pie, and it has a charming, rustic appeal. It’s perfect for a casual dessert, a fall gathering, or even a special occasion.
An Apple Galette is a wonderful alternative to a traditional apple pie. It’s simpler to make, requiring no fancy pie dishes or intricate crust designs. The free-form nature of the galette gives it a rustic charm that’s both beautiful and inviting.
Why You’ll Love This Apple Galette
This Apple Galette is a winner for several reasons:
First, it’s incredibly easy to make. The free-form crust is much more forgiving than a traditional pie crust, so you don’t have to worry about achieving perfect edges.
Second, it’s packed with flavor. The combination of sweet apples, warm spices, and a buttery crust is simply irresistible.
Third, it’s visually appealing. The rustic, free-form shape of the galette gives it a charming, homemade look.
Finally, it’s versatile. You can use different types of apples, add other fruits, or even incorporate nuts or cheese for a unique twist.
How to Make It
It begins with the crust, the foundation of our galette. In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of salt. This combines the dry ingredients evenly. Now, the key to a flaky crust is cold butter. Take ½ cup (1 stick) of cold unsalted butter, cut it into small cubes, and add it to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The butter should remain in small pieces; avoid over-mixing. This creates pockets of butter that will melt during baking, creating those desirable flaky layers.
Next, it’s time to bring the dough together. Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, stirring gently after each addition. The amount of water you need may vary slightly depending on the humidity and your flour. Mix just until the dough comes together into a shaggy mass. Avoid over-mixing, as this will develop the gluten and make the crust tough. Once the dough has come together, form it into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This chilling time is absolutely essential. It allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
While the dough is chilling, let’s prepare the apple filling. Peel, core, and slice 4-5 medium apples into ¼-inch thick slices. The type of apple you use will affect the flavor and texture of the galette. Granny Smith apples provide a tartness that balances the sweetness, while Honeycrisp or Gala apples offer a sweeter flavor. You can even use a combination of different apples for a more complex taste. Place the apple slices in a large bowl.
To the apples, add ¼ cup of granulated sugar, 1 tablespoon of cornstarch, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of salt. Toss everything together gently until the apples are evenly coated. The sugar sweetens the apples and helps to draw out their juices, while the cornstarch acts as a thickening agent, preventing the galette from becoming soggy. The cinnamon and nutmeg add warm, comforting spice notes that complement the apples perfectly.
Once the dough has chilled for at least 30 minutes, remove it from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough into a 12-inch circle. Again, don’t worry about making it perfectly round; the rustic, free-form shape is part of the galette’s charm.

Now, carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. This parchment paper will make it easy to transfer the galette after baking and will also prevent it from sticking to the pan.
It’s time to assemble the galette. Arrange the apple slices in a circular pattern in the center of the dough, leaving a 2-inch border around the edge. You can overlap the apple slices slightly for a more visually appealing presentation.
Next, fold the edges of the dough over the apples, pleating as you go. This creates the rustic, free-form crust that characterizes a galette. The pleats don’t have to be perfect; just fold the dough over the apples, creating a sort of rustic border.
For a beautiful golden-brown color and a slight sheen, brush the crust with a beaten egg wash. This is made by whisking together 1 egg with 1 tablespoon of water or milk. This step is optional but highly recommended. If you like, you can also sprinkle the crust with coarse sugar before baking for added sweetness and a bit of crunch.
Finally, bake the galette in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the apples are tender. The apples should be easily pierced with a fork.
Once baked, remove the galette from the oven and let it cool slightly on the baking sheet before slicing and serving. This allows the filling to set slightly and prevents it from being too runny. Enjoy your delicious homemade Apple Galette!
Make Ahead Method
You can make the dough up to 2 days in advance and store it wrapped in plastic wrap in the refrigerator.
You can also peel and slice the apples and toss them with the sugar and spices a few hours in advance. Store them in an airtight container in the refrigerator.
However, it’s best to assemble and bake the galette shortly before serving for the best texture.
Pro Tips
- Use cold butter and ice water for the flakiest crust.
- Don’t overwork the dough.
- Use a variety of apples for a more complex flavor.
- If the crust starts to brown too quickly during baking, cover it loosely with foil.
Storage Options
Leftover galette can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a low oven or microwave before serving.

Tools For This Recipe
- Large bowl
- Whisk
- Pastry blender or your fingertips
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheet
FAQs!
- Can I use store-bought pie crust? Yes, you can, but the homemade crust is much flakier and tastier.
- Can I add other fruits? Yes, you can add other fruits like berries, pears, or peaches.
- Can I add nuts? Yes, you can sprinkle chopped nuts over the apples before baking.
Variations and Substitutions
- Caramel Apple Galette: Drizzle caramel sauce over the apples before baking.
- Cheddar Apple Galette: Sprinkle shredded cheddar cheese over the apples before baking.
- Ginger Apple Galette: Add ½ teaspoon of ground ginger to the apple filling.

This Apple Galette is a delightful and easy dessert that’s perfect for any occasion. It’s rustic, flavorful, and sure to impress.
How did your Apple Galette turn out? I’d love to hear about your experience and any variations you tried in the comments below! Share your tips and tricks!

Apple Galette
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cut into small cubes
- 4-6 tablespoons ice water
Filling:
- 4-5 medium apples peeled, cored, and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
Egg Wash (optional):
- 1 egg beaten with 1 tablespoon water or milk
- Coarse sugar optional: For sprinkling
Instructions
Make the crust:
- Whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Prepare the filling:
- Toss apple slices with sugar, cornstarch, cinnamon, nutmeg, and salt.
- Roll out dough into a 12-inch circle. Transfer to parchment-lined baking sheet.
- Arrange apple slices in a circle in the center, leaving a 2-inch border.
- Fold edges of dough over apples, pleating as you go.
- Brush crust with egg wash (optional) and sprinkle with coarse sugar (optional).
- Bake at 375°F (190°C) for 40-45 minutes, or until crust is golden brown and apples are tender.
- Cool slightly before serving.