If you’re craving an apple pie but don’t want to put in all that work, you have come to the right place. This apple galette is a simpler version of everyone’s favorite fall pie without all the fuss. Made with the flakiest pie crust you have ever tasted and a delectable caramel-apple filling, this dessert is an autumn dream come true.
There is a reason that apple pie is a classic dessert. The crust is crunchy and flaky and is the perfect companion to the soft, cinnamony apple filling. I haven’t met a soul that doesn’t like apple pie. But let’s face it, it’s quite a fuss to make. All the shaping of the pie crust and the lattice top…I’m tired just thinking about it.
So what do you do when want to have a delicious, fresh apple pie, but don’t want to put in all that effort? You make an apple galette!
What is an Apple Galette?
An apple galette is basically a simplified apple pie. It uses the same ingredient but takes away the fuss of shaping the pie crust to create on a pie tin (which is the hardest part of making an apple pie!). A galette is a French term for a flat, round dessert made of pastry dough or bread. In the case of apple galette, it’s a “rustic” take on an apple pie with a flat pie crust that covers the delicious apple pie filling.
When you are making an apple galette, you have to follow the same steps you would follow when making an apple pie – the pie dough is the same, the filling is the same. The only difference between an apple pie and an apple galette is the way each is assembled. While an apple pie requires a properly shaped pie crust with a lattice top, an apple galette is made with a flat, round piece of pastry that is folded roughly from the corners to cover the filling. Essentially, the galette takes away the painful step of shaping the pie crust while still giving you the feel and taste of an apple pie.
So, let’s dive into the components.
The Pie Dough
The pie crust is definitely the most important part of any pie or galette. If the crust is not crunchy and flaky, your dessert will turn into a pile of apple mush, we don’t want that. So it’s essential to make sure that you are using a pie dough that will give you the perfect amount of flakiness and crunchiness and won’t collapse over time. And boy do I have the perfect recipe for you.
Now I won’t even attempt to take ownership of this pie crust recipe cause I have 100% learned it from another amazing food blogger, Scheck Eats (If you don’t follow him, do it now. You will become a better cook and baker, trust me). I remember seeing his pie crust videos on Instagram and just by seeing that video, I knew that this pie dough was going to be 💯.
Believe me, I have tried my fair share of pie dough recipes, even from acclaimed cookbooks. But when I say I have not eaten one pie crust that was as flaky and layered as this one, I am 100% speaking the truth. The recipe is super easy and is made with literally 0 equipment, all you need is your hands. No food processor or other machines. That’s the beauty of this recipe. If you nail this technique, you will become the master of pie doughs, all thanks to Scheck.
Now, making pie dough is a rather technical task. So let me take you through a few pointers that will help you through the process –
- The butter HAS to be cold – the cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don’t overwork the mixture – the key to a good pie crust is to work it as less as possible. The dough should still have chunks of cold butter at the end to create the flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use minimum amount of liquid – this recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough – for at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper – this makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times – if at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.
What really makes this pie dough recipe different from others is the lamination process. If you aren’t aware – lamination is the process of layering any dough before baking to create flaky layers. It’s commonly used in pastries like croissants to give them that honeycomb effect inside. Scheck has used a faux lamination technique in this recipe that’s quick and easy and takes the flakiness of the pie crust to the absolute next level.
Here’s how you do it. Once your dough is done, place it on a baking sheet and form a rough rectangle (again, make sure you are not overworking the dough). Cut the rectangle and three parts, then place each piece on top of the other and stack all three, and press on top using your hands. Repeat this process twice. This will create a lot of layers in your pie dough and result in that flaky, crunchy pie crust.
Don’t forget to let the dough chill for at least one hour before rolling and baking it. This recipe can be used for making any pie, and can also be stored in the freezer for up to 3 months.
The Apple Pie Filling
Now let’s get to the star of the show – the apple pie filling. This filling cannot get any easier than this. All you need to do is slice the apples and mix them with brown sugar, flour, cinnamon powder, and a little bit of lemon juice. Try to keep the apple slices as even in thickness as possible. I would recommend using a mandoline slicer if you have one.
Let the apples sit in the mixture for at least 15-20 minutes. This will allow the flavors to be better incorporated into the apples.
Roll out the dough to 2-3mm thickness, then cut the edges to create a clean, almost oval shape. Place the apple slices in the center, creating 2-3 layers stacked on top of each other to have a thick filling in the galette. When placing the apples on the pie crust, make sure not to add any excess liquid, leave all the liquid in the bowl. You can use the liquid to create a quick caramel to top the apple galette. It takes the galette from good to great!
Make sure to leave a 1-2 inches border on the sides of the apple center, then fold it in like you would a piece of cloth around the filling. Don’t worry about it being perfect, the galette is meant to be rough and rustic.
To bake the galette, brush an egg wash on the dough, sprinkle some sugar on top and let it bake until the pie crust is golden brown and the filling is bubbling.
Okay, now that I have taken you through the entire process, let’s get to the actual recipe!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe.
Easy Apple Galette Recipe With Pie Dough
Equipment
- Rolling Pin
- Baking paper
Ingredients
Pie Dough (adapted from Scheck Eats)
- 485 gs all-purpose flour
- 1 tsp salt
- 30 gs white granulated sugar
- 340 gs unsalted butter, frozen and cut into squares
- 100 ml water, with extra ice
- 100 ml apple cider vinegar
Apple Pie Filling
- 300 gs (about 2) apples, peeled and sliced I have used a mix of granny smith and gala apples
- 50 gs packed brown sugar
- 12 gs all-purpose flour
- 2 tsps lemon juice
- 1.5 tsp cinnamon powder
Apple Caramel Sauce
- 100 ml reserved apple liquid from the filling
- 20 gs unsalted butter
- 50 ml liquid whipping cream
Topping
- 1 egg mixed with a splash of milk
- Granulated sugar
Instructions
Pie Dough (Adapted from Scheck Eats)
- In a bowl, combine the dry ingredients – flour, salt, and sugar.485 gs all-purpose flour, 1 tsp salt, 30 gs white granulated sugar
- Place the cold butter* on top of the dry ingredients, then rub it into the flour mixture using your fingers until there are flat, irregular strips of butter in the dough. Don't overwork the mixture*. If the butter is getting too soft, let it chill in the fridge for 10-15 minutes before continuing.340 gs unsalted butter, frozen and cut into squares
- Combine the water (with ice cubes) and the apple cider vinegar. Start adding the cold liquid mixture* into the dough, a little at a time, and mix it in. Add the liquid gradually until the dough just holds its shape when pressed together. You will likely not need to use the entire liquid mix, make sure you are adding it a little at a time.100 ml water, with extra ice, 100 ml apple cider vinegar
- Transfer the dough to a baking sheet and press it together gently to form a rough rectangle, a few crumbs and uneven edges are okay. Cut the rectangle into three parts and stack them on top of each other and press down on them using your palms and create a new rectangle. Press any crumbly bits into the dough then repeat the process. This creates a faux lamination in the dough and results in flaky, crunchy layers.
- Divide the dough into two and wrap each part tightly in cling film. Let the dough chill in the fridge for at least one hour before rolling it. One part of the dough will be enough to make this galette. You can freeze the other half and use it for up to 3 months. Meanwhile, create the apple pie filling
Apple Pie Filling
- In a bowl, combine the apple slices, brown sugar, flour, cinnamon powder, and lemon juice, and mix together until the apples are fully coated. Let the filling chill in the fridge for 10-15 minutes while you roll out the pastry dough.300 gs (about 2) apples, peeled and sliced, 50 gs packed brown sugar, 12 gs all-purpose flour, 2 tsps lemon juice, 1.5 tsp cinnamon powder
- Pre-heat the oven to 180 degrees Celsius.
- To roll out the pastry dough, place it in between two baking sheets, then roll it to 2-3mm thickness. Cut the edges on the dough to create a roughly clean oval shape, then place the apple slices in the center of the dough, leaving a 1-2 inch empty border on the edges. Make sure you are not adding the excess liquid from the apple to the dough. Fold the edges of the pie dough inwards towards the filling like you would a piece of cloth. Don't worry about making it too pretty, a galette is supposed to be rough. Make sure all the corners are sealed properly.
- Brush the pastry with the egg wash and sprinkle granulated white sugar on top. Bake the pie until the crust is golden brown and the filling is bubbling. If the bottom of the pie starts to get dark before the top has baked properly, switch off the bottom burner and turn on the top burner of the oven.1 egg mixed with a splash of milk, Granulated sugar
- Make the apple caramel: while the pie is baking, add the remaining apple liquid from the filling (you can adjust the measurement based on the amount of reserved apple liquid you have remaining from the filling) to a saucepan and cook it for 2 minutes until it thickens. Add the butter and whisk until it's properly incorporated into the syrup, then add the whipping cream and whisk until properly combined. Top the pie with the apple caramel as soon as it comes out of the oven so that it melts into the filling from the heat.100 ml reserved apple liquid from the filling, 20 gs unsalted butter, 50 ml liquid whipping cream
- Top the warm apple galette with ice cream and enjoy!
Notes
Storage
The apple galette can be stored in an air-tight container in the fridge for 2 days.Make Ahead
The pie dough can be made ahead and stored in the freezer for up to 3 months. If using frozen dough, thaw the dough in the fridge overnight before using.Tips & Tricks
- Using cold butter: The cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don’t overwork the mixture: the key to a good pie crust is to work it as less as possible. The dough should still have chunks of cold butter at the end to create the flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use minimum amount of liquid: this recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough: for at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper: this makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times: if at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.
If you love apple pies as much as I do, you must give this recipe a try! Especially that pie dough, believe me, you have not had anything like it.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Meanwhile, check out these other cozy fall recipes that you will absolutely love!
– Carrot Cake With Brown Sugar Cream Cheese Frosting
– Cinnamon Roll Cake
– Cinnamon Coffee Cake
– Cinnamon Molten Lava Cake
Until next time!
