Description
This Apple Galette is a rustic, free-form tart showcasing tender, cinnamon-spiced baking apples encased in a flaky, golden pie crust. Easy to prepare and perfect for dessert, it’s finished with a glossy apricot glaze and pairs beautifully with vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 (single crust) Best Ever Pie Crust
Filling
- 1 1/2 pounds (680 grams) baking apples (about 3 large apples), peeled and cut into 1/4-inch thick slices
- 5 tablespoons (63 grams) lightly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
For Brushing and Topping
- 1 large egg, beaten
- 1 1/2 teaspoons water, divided
- Coarse sugar, for sprinkling
- 1 tablespoon apricot jam or jelly
To Serve
- Vanilla ice cream (optional)
Instructions
- Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper to prevent sticking and make transfer easier.
- Soften Dough: Remove the pie crust from the refrigerator to allow it to soften slightly while preparing the filling; this prevents cracking when rolling.
- Make Filling: Gently toss the sliced apples with light brown sugar, fresh lemon juice, cornstarch, ground cinnamon, ground ginger, fine sea salt, and vanilla extract until well combined.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 13-inch circle. Carefully transfer it to the prepared baking sheet.
- Arrange Apples: Using a slotted spoon, lift the apples out of the bowl, leaving excess juices behind. Arrange them in the center of the dough, leaving a 2-inch border around the edge. Reserve 1 tablespoon of the leftover juice for later glazing. Fold the dough edges up and over the apples in pleats, overlapping every 2 inches and gently pinching to seal, without pressing dough into fruit.
- Chill: Place the assembled galette in the refrigerator while preheating the oven. Position the oven rack to the lower-middle position and preheat the oven to 375°F (190°C). If using a baking stone, place it on the rack to heat.
- Glaze and Bake: Beat the egg with 1/2 teaspoon of water and brush it over the exposed crust. Optionally, brush about 1 tablespoon of the reserved apple juices over the apples. Sprinkle coarse sugar over the crust. Bake for 50 minutes to 1 hour until the crust is deep golden and the fruit is bubbling.
- Cool Slightly: Using two spatulas, carefully transfer the galette (on parchment) to a wire rack and let it cool for 10 minutes to set slightly.
- Apply Apricot Glaze: Warm the apricot jam mixed with 1 teaspoon of water in the microwave for 15-20 seconds until bubbling. Brush this glaze over the warm apples to add shine and flavor.
- Final Cooling and Serve: Loosen the galette from the parchment and slide it onto a wire rack. Let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream if desired.
- Storage: Store leftovers in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. Refresh by warming in a 300°F (150°C) oven for 5 to 10 minutes before serving.
Notes
- Use tart baking apples like Granny Smith or Honeycrisp for best flavor and texture.
- Folding the crust edges carefully creates a beautiful, rustic look without sealing the edges completely, allowing steam to escape.
- The apricot glaze adds a lovely shine and subtle sweetness — don’t skip this step if you want an attractive finish.
- Vanilla ice cream or whipped cream pairs wonderfully with the warm galette.
- To refresh leftovers, warming in the oven restores the crispness of the crust without making it soggy.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple galette, rustic apple tart, easy apple dessert, fall dessert, pie crust recipe, cinnamon apple tart
