Apple Galette
lazy girl’s apple pie or pie’s cool cousin?
Controversially, I wouldn’t call this a lazy girl apple pie, but I will say its just as good, if not better. Think of it as pie’s laid-back cousin—just as tasty, but with half the effort.
The crust is a typical pie dough, with a filling of apples, cinnamon, nutmeg, and I use a mix of brown and coconut sugar.
Ingredients
For the Apple Filling:
- 3 apples, peeled, cored, and sliced into 1/4-inch pieces (thicker slices if you prefer a crunchier filling)
- 25 g coconut sugar
- 25 g brown sugar (or granulated sugar)
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- Pinch of salt
- 8-15 g cornstarch (1-2 tbsp)
- 1 tsp vanilla extract (or vanilla paste for added flavor)
For Assembly:
- 1 egg (lightly beaten for egg wash)
- Optional: 1 tbsp granulated sugar for sprinkling
Instructions
. Make the Pastry Dough
- In a large bowl, whisk together the flour, salt, and sugar until evenly combined.
- Add the chilled butter pieces. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized butter pieces remaining for flakiness.
- Slowly add cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to hold together in large clumps (you may need between 4-5 tbsp, depending on humidity).
- Turn the dough onto a lightly floured surface and gently bring it together into a cohesive ball. Avoid overworking the dough.
- Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the Apple Filling
- In a large bowl, combine the sliced apples, coconut sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt. Add the cornstarch and vanilla extract, then toss until the apples are evenly coated.
- Set the apple filling aside while you roll out the dough.
3. Assemble the Galette
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough into a roughly 12-inch circle, about 1/8-inch thick.
- Transfer the dough to the prepared baking sheet. Arrange the apple filling in the center, leaving a 1.5-inch border around the edges.
- Fold the edges of the dough over the apples, pleating as you go to create a rustic border.
4. Bake the Galette
- Brush the folded edges of the dough with the beaten egg, then sprinkle with granulated sugar if desired.
- Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Remove from the oven and let the galette cool slightly on the baking sheet before slicing and serving.
Notes
I went apple picking, brought home 5 pounds of apples, and knew exactly what to make—not one, but two apple galettes in a single week.
My mom loved it so much, she ate it for three days straight. Zero crumbs left!
I didn’t grow up with fall, but I’ve come to love it in recent years. I really embraced the season during my senior year of college, when I’d make weekly trips to the farmers market to bring home apple cider and a bag of apples. I’d eat them with a sprinkle of cinnamon, or get creative by baking treats like apple cinnamon rolls, apple coffee cake, and now, this rustic apple galette.
This galette is a celebration of those warm, cozy fall flavors—apples, cinnamon, and a buttery crust. It’s the perfect dessert for cozy evenings and gatherings, and an easy way to capture the essence of fall!
