A perfectly baked apple galette.

Apple Galette

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.
Course Dessert
Keyword apple, Apple Galette
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Author Natalie



  • 1-1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter cold and cubed
  • 1/4 cup ice water


  • 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
  • 1/2 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 1/4 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.
  • Peel and core the apples then slice them in half. Slice those halves into thin slices about 1/4” thick. Place them in a bowl and sprinkle with the sugar and cinnamon and a pinch of salt.
  • 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.


*You can use 2 tablespoons of heavy cream instead of the egg wash.