An Apple Galette is basically an open faced apple pie that’s easy to prepare because of its freeform rustic presentation. A beautiful dessert with a buttery crust topped with sweetened sliced apples that's both delicious and impressive.
My version is rustic and you don’t have to worry about layering the apples in concentric circles. None of that here. The apples are plopped on top of the crust and spread out leaving just enough of an edge to be folded in. The more imperfect it looks, the more perfect it is.
The filling is simply apples that are peeled, cored, then sliced thin. They’re mixed with cinnamon, sugar, and a pinch of salt. I like to use a combination of Cortland apples - which are firm - and one McIntosh because it softens when baked and almost melts. I find it’s better than having the entire apple galette made with firm apples. You want some softness there. My Dad always used that combination when making pies and it produces the best texture.
The crust is made with all butter and I use the food processor to make it easy. You can also prepare it by hand with a pastry cutter. If you can control yourself from pulsing the heck out of it then you’ll be fine. You want pieces of butter throughout that will melt and steam while baking, creating delicate layers. Either way, you’re going to have a delicious crust.
My secret to making this the best apple galette ever is the apricot glaze. I mix apricot preserves with a tablespoon of bourbon then heat it up to loosen it. You can use Calvado or Cognac instead of the bourbon or water if you don’t want to use alcohol. The alcohol adds a touch of flavor as vanilla does with other baked goods.
The jam is spread onto the crust before the apples are piled on. It creates a delicious sugary barrier between the crust and apples. Little cubes of butter are scattered on top then the crust is folded in creating an edge with a few pleats to help it along. The outer top crust is brushed with either an egg wash or some heavy cream and sprinkled with sugar. I use plain white sugar and it results in a slight crunch. If you have course or sprinkling sugar, you can use that too.
After the apple galette is baked, more apricot glaze is brushed over the apples which creates a beautiful shine. It calls to you to slice it and take a bite. This is good stuff here.
I’m so proud of this dessert. I know it will be a hit and make you a rockstar to your guests. You’re gonna love this apple galette.
Here are some more apple options:
- Apple butter oatmeal bars
- Easy no peel applesauce
- Dad’s favorite apple cake
- Simple old fashioned apple crisp
Try some of my other desserts:
- Maria’s pisco cake
- Ultimate key lime pie
- Ultimate chocolate sheet cake
- Anisette toasts
- Strawberry rhubarb crisp
Life is too short for mediocre food.
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Apple GalettePRINT PIN SAVESaved!
- 4 medium sized apples I use 3 Cortlands and 1 McIntosh
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter cut into small pieces
- ½ cup apricot preserves or jam
- 1 tablespoon Bourbon Calvado, Cognac, or water
- 1 egg beaten*
- 1 teaspoon sugar for sprinkling - can use 1 tablespoon of coarse sugar
- Add some ice and the water into a measuring cup.
- In a food processor, add the flour, sugar, cornstarch, and salt and pulse 5 times to combine. Add the butter and pulse until It looks like coarse sand. Measure out 4 tablespoons of water by either pouring out ¼ cup of ice water into another measuring cup or by adding it tablespoon by tablespoon, and drizzle it over the flour mixture. Process until the pastry just begins to come together, for about 10 seconds. The dough should stick together when squeezed and you should also be able to see small pieces of butter in it.
- Transfer the dough onto the counter lined with a piece of plastic wrap. Gather it together and pat into a disk. Wrap and refrigerate while you prepare the apples.
- Preheat oven 400 degrees.
- Add a few drops of water onto your countertop and wipe it to slightly moisten the countertop. Place the parchment paper over the area you moistened. This will prevent the parchment from moving when rolling. Place the dough onto the parchment and lightly sprinkle the dough with some flour, flip it and sprinkle with more flour.
- Roll the dough, directly on the parchment paper, into a rough 14-inch circle. The circle doesn’t have to be perfect which makes it perfect. Transfer the parchment and dough onto baking sheet and don’t worry if it overlaps since we’ll be folding it in.
- Brush the top of the dough with a thin layer of the apricot glaze to within 3 inches from the edge.
- Top the apricot glaze with the apples. I don’t like to layer the apples in concentric circles and prefer it just scattered because I find it’s rustic and inviting. Dot the top with the cubed butter.
- Fold the edges over the apples creating pleats as you fold around. Don’t press the pleats just fold over.
- Brush the top of the crust with the egg wash and sprinkle it with sugar.
- Bake on middle rack for 55 - 60 minutes.
- Transfer onto cooling rack and brush the apples lightly with the apricot glaze. You may have to reheat the glaze again before brushing. Once cooled, transfer onto serving platter or set on board - paper and all - and slice for a more rustic look.
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