Rating: 3.41 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0

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. 

Martha Stewart Living, March 2001

Gallery

Credit: Gentl & Hyers

Recipe Summary

prep:
25 mins
total:
1 hr 50 mins
Servings:
10
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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). 

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  • 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.

  • 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.

  • 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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Reviews (3)

17 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5.0 stars
09/07/2020
I used an ordinary pie crust recipe using whole wheat pastry flour and two large apples (granny smith and honeycrisp). The filling was a little soupy, so I left out most of the "soup" when spooning into the shell. Instead of cinnamon, I used about 1/4 tsp each cardamom and allspice with a drop of vanilla. I covered the edges with foil for half the bake (at 375). It looked exactly like the photo and was delicious. Thin, crisp shell. Am making another this morning! Thanks for a wonderful recipe.
Rating: Unrated
11/24/2016
I made apple galettes using the pate brisee recipe found elsewhere on this site. From this recipe, I tried step #2 to use as a filling. The apples did become tender but never broke down into "chunky applesauce". Still tasty and useful, but definitely not as described.
Rating: Unrated
03/31/2008
Does NOT look like the picture! Tastes really good though the base is a little hard, maybe cut up an extra apple for decoration in the top because recipie did not provide enough.
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Rating: Unrated
01/12/2008
MINE WAS NOT LIKE THE PICTURE, BUT IT WAS EVER SO GOOD AND HAS BECOME A "KEEPER" RECIPE IN MY FILES TO MAKE AGAIN AND AGAIN