Apple Galette

apple galette with easy piecrust sliced
Photo: Gentl & Hyers
Prep Time:
25 mins
Total Time:
1 hr 50 mins
10 to 12 Serves

Apple pie can keep its blue-ribbon status—the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely, rustic manner; and put it in the oven. In about an hour, you’ll have a warming dessert to slice and top with vanilla ice cream.


  • 1 recipe Test Kitchen's Favorite Pate Brisee

  • 4 teaspoons unbleached all-purpose flour, plus more for dusting

  • 2 pounds apples (see cooks note), peeled, cored, and cut into ½-inch wedges (6 cups total)

  • ½ cup granulated sugar

  • 1 tablespoon fresh lemon juice

  • ¾ teaspoon kosher salt (we use Diamond crystal)

  • ¼ teaspoon ground cinnamon

  • 1 large egg, lightly beaten

  • Coarse or fine sanding sugar, for sprinkling


  1. Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).

  2. Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.

  3. In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.

  4. Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn’t stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.

Cook's Notes

For optimal flavor and texture, use a combination of two Granny Smith and two Macintosh apples. If you use all Macintosh, they will cook down to mush. If you want to use just one kind, go with all Granny Smiths or Cosmic Crisps (you may need only three, since both varieties tend to be larger).

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