Description
This classic Apple Galette recipe features a flaky single crust filled with a spiced apple mixture, baked to golden perfection and topped with a shiny apricot glaze. It’s a rustic, easy-to-make tart that highlights tender, cinnamon-ginger spiced apples wrapped in a buttery pastry, perfect served warm with vanilla ice cream.
Ingredients
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
Topping and Glaze
- 1 large egg, beaten
- 1 1/2 teaspoons water, divided
- Coarse sugar, for sprinkling
- 1 tablespoon apricot jam or jelly
- Vanilla ice cream, for serving (optional)
Instructions
- Prepare baking sheet: Line a rimmed baking sheet with parchment paper to prevent sticking and make transferring the galette easier.
- Soften pie crust: Remove the pie crust from the fridge to allow it to soften slightly while preparing the apple filling, making it easier to roll out.
- Make the filling: In a bowl, gently toss the sliced apples with light brown sugar, fresh lemon juice, cornstarch, cinnamon, ground ginger, sea salt, and vanilla extract to evenly coat the apples and develop flavor.
- Roll out dough: On a lightly floured surface, roll the softened dough into a 13-inch circle. Transfer this dough circle carefully onto the prepared parchment-lined baking sheet.
- Assemble galette: Using a slotted spoon, lift the apples from the bowl to leave excess juices behind. Pile the apples in the center of the dough, leaving a 2-inch border around the edges. Reserve 1 tablespoon of the leftover apple juices for glazing. Fold the dough edges up and over the apples in pleats every 2 inches around the circumference, gently pinching to secure without pressing the dough into the fruit.
- Chill galette and preheat oven: Place the assembled galette in the refrigerator while reheating the oven to 375°F (190°C). Adjust the oven rack to the lower-middle position; if you have a baking stone, place it on the rack to preheat as well.
- Brush crust and glaze apples: Beat the egg with 1/2 teaspoon of water and brush this egg wash all over the unbaked crust to promote browning. Optionally, brush about 1 tablespoon of reserved apple juices over the apple filling. Sprinkle coarse sugar over the crust for added texture and sweetness.
- Bake galette: Bake in the preheated oven until the crust turns a deep golden brown and the fruit filling bubbles, approximately 50 minutes to 1 hour.
- Cool baked galette: Using two spatulas, carefully transfer the galette still on the parchment paper to a wire rack. Let it cool for 10 minutes to set.
- Prepare apricot glaze: Mix the apricot jam with 1 teaspoon of water in a small microwave-safe bowl. Heat for 15 to 20 seconds until bubbling, then brush the warm glaze over the apples to add shine and flavor.
- Final cooling and serving: Loosen the galette from the parchment and transfer it onto the wire rack using two spatulas. Allow it to cool until just warm, about 30 minutes. Slice into wedges and serve warm with vanilla ice cream if desired.
- Storage and reheating: Store leftover galette in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. To refresh, warm in a 300°F (150°C) oven for 5 to 10 minutes before serving.
Notes
- Choose baking apples such as Granny Smith, Honeycrisp, or Braeburn for the best texture and flavor.
- Be careful not to overmix the filling to prevent bruising the apple slices.
- Use a slotted spoon to avoid adding excess moisture from the juices into the crust, keeping it crisp.
- If you don’t have apricot jam, use another neutral-tasting fruit preserve or skip the glaze.
- To make a gluten-free version, substitute the pie crust with a certified gluten-free pastry crust.
- Letting the galette cool slightly before serving helps the filling firm up for neater slices.
- For longer storage, freeze the galette wrapped tightly and thaw before reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
