This Easy Apple Galette recipe is a rustic fall dessert that tastes like apple pie but is so much easier! Starting with a store-bought crust makes it a cinch. Not only that, it looks super impressive, too!
I know what you’re thinking… “Stacey, this sounds fancy and way out of your wheelhouse.” And you’d be right about part of that.
An apple galette does sound super fancy. But guess what!?! It’s crazy easy! And while I’m not a great baker, this is something anyone can do. Of all the apple dessert recipes I have on the site, this one might actually be the easiest.
What is a galette?
A galette is like the laid-back cousin of the pastry family. It’s a simple, rustic, and open-faced pie that typically starts with a buttery, flaky pastry crust. You lay your favorite fillings – be it fruits, veggies, or even savory ingredients – in the center, leaving a border of pastry dough around the edges. Then, you casually fold up those edges, giving it that charming, imperfect, and slightly haphazard look.
It’s baked to golden deliciousness, and the result is a deliciously informal, free-spirited treat that’s as versatile as it is tasty. Galettes are perfect for when you want something homemade and effortlessly appealing without the fuss of traditional pie-making.
So while they look a little fancy, they’re really very easy. In fact, I think I might prefer a galette over a pie – both for the taste and the ease of making it.
What’s the difference between an apple galette and an apple pie?
Y’all know I love a family reference, so let’s keep with that… Apple pie and apple galette are like two distant dessert cousins at a family reunion. The apple pie arrives all proper and buttoned-up, sporting a double-crust suit and expecting you to slice it neatly. It’s the kind you invite to meet your parents.
Now, the apple galette, on the other hand, waltzes in with a “come-as-you-are” attitude, its flaky edges all askew, as if it just rolled out of bed. It’s the rebellious cousin you secretly root for, especially when it comes to dessert.
So, whether you’re into formal affairs or casual delights, the apple dessert family tree has something for everyone!
If you’re feeling like you’re more in an apple pie mood, might I suggest this one.
What kind of apples should I use in an apple galette?
For me, I generally recommend using a firm-fleshed, tart apple like a Granny Smith when baking – especially with this apple galette recipe. It’s got tons of tangy apple flavor and is firm enough to not turn to complete mush when baking. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn, or Pink Lady.
Looking for more apple dessert recipes? Try these…
Easy Apple Galette
- 1 refrigerated rolled pie crust
- 1 1/2 pounds Granny Smith apples (3 to 4 apples)
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 large egg
- 1 teaspoon water
- coarse sugar
- 3 tablespoons apple or apricot jelly
- Allow the pie crust dough to stand at room temperature for about 15 minutes, then unroll it on a large sheet of parchment paper. Use a rolling pin to roll the pie dough out to a circle about 12 inches across. Use the parchment paper to transfer the crust to a large rimmed baking sheet. Place in the refrigerator.
- Preheat the oven to 400°F. Peel, core and slice the apples into 1/8-inch to 1/4-inch slices. Slice thinner for more tender apples or thicker for more texture.
- Add the apple slices to a large bowl and toss with the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.
- Remove the crust from the fridge. Use a slotted spoon to transfer the apples into the center of the crust, allowing the liquid to remain in the bowl. Discard the liquid. Leave about a 2-inch border around the edge of the dough. Carefully fold the edges over onto the apples, crimping the edges that overlap together.
- In a small bowl, whisk the egg and water together to create an egg wash. Gently brush the egg wash mixture over the edges of the crust and sprinkle with coarse sugar, if desired.
- Bake for 35 to 45 minutes or until the crust is deep golden brown and the filling is bubbling. Allow to cool on the pan for about 30 minutes before using the parchment to transfer the galette to a cooling rack to cool completely.
- Place the apple jelly in a small bowl and microwave to 20 to 30 seconds or until melted. Brush the melted jelly over the apples. Slice and serve with whipped cream or a scoop of vanilla ice cream. Store, tightly sealed, at room temperature for up to 2 days or up to 5 days in the refrigerator.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.