Apple Galette

How to Make Apple Galette

What is a Galette?

This is a French term to describe what’s essentially a free-form pie. An apple galette is a free-form apple pie that is much easier, quicker, and less temperamental than a traditional apple pie. No pie pan, no fluting or crimping, no cooking the filling, no awkwardly cutting that first slice; instead, the pie crust is simply and informally folded up around the edges to form a border and create a rustic appearance. It’s the perfect impressive treat for entertaining, or bakers who are intimidated by pie!

Tips For Rolling Out Pie Dough

Here are my top 3 tips for rolling out pie dough, but there are lots more tips here.

1. Make sure to keep everything as cold as possible. If your kitchen is warm, fill freezer bags with ice and a little water and set them on your work surface for 10 minutes to chill it, before rolling out your pie dough.
2. Flour your work surface, the dough itself, and your rolling pin throughout the process. I recommend investing in a flour shaker and bench scraper. The flour shaker lets you easily add flour wherever sticking might be happening. The bench scraper allows you to easily keep the dough moving as you roll it out, which is essential to prevent sticking.
3. If at any point the butter begins to get melty and sticky, return the dough to the fridge or freezer immediately.

What Type of Apple Should I Use?

• Granny Smith and Golden Delicious both bake up beautifully and have the perfect balance of sweetness to tartness.
• Honeycrisp, Fuji, or Gala apples are other great options.
• Feel free to use a mixture of apples!

Do I Need to Peel the Apples?

It’s really a matter of personal preference, but as I don’t prefer the texture of cooked apple skins, I always opt to peel my apples. If that texture doesn’t bother you, feel free to skip peeling the apples to save time.

What Kind of Baking Sheet Do You Beed For a Galette?

• A rimmed half-sheet pan, preferably one that’s unlined and light in color, will work best!
• I like to line mine with parchment paper so it won’t stick or make a mess.
• Avoid dark-colored pans which may brown the bottom too much.
• Learn more about baking pans here.

How to Serve Apple Galette

• As with most apple dessert recipes, a scoop of vanilla ice cream is simple perfection.
• If you’re looking for additional indulgence, add a drizzle of my homemade caramel sauce.
• Candied nuts and whipped cream also make for tasty finishing touches. 

How to Store Apple Galette

Store any leftover apple galette in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. If you’d like, you could even refresh your galette in a 300°F oven for 5 to 10 minutes before serving again.

Can You Freeze Apple Galette?

Yes! There are two ways.

1. Freeze after assembling but before egg washing or baking. Freeze on a sheet pan until solid, then move to an airtight container. Bake from frozen, adding about 5 extra minutes to the baking time.
2. Freeze after baking. Let cool completely, then freeze on a sheet pan until solid. Wrap in plastic wrap and store inside an airtight container. Let thaw to room temperature then refresh in a 300°F oven for about 10 minutes or until warmed through.