Apple Galette is a rustic French tart that tastes just like an apple pie with a lot less work! Flaky, buttery crust filled with brown sugar cinnamon apples and baked until browned and delicious.
Does everyone else’s kids ask for pie every single time you ask them for dessert ideas?
It never fails with my kids.
And you know what I don’t want to do? Fit a pie crust to a pan. Especially a double pie crust. I also don’t want to cut strips to make a lattice.
But you know what I can do?
Make a super delicious, rustic Apple Galette that tastes just like an apple pie but with a whole lot less work.
Flaky buttery pastry crust filled with sliced apples and topped with brown sugar, cinnamon, and butter. It gets baked until the crust is browned and the applies have softened.
Why You’re Going To Love This Recipe
- This apple galette recipe is so easy and you really can’t mess it up. You want the crust to be a little uneven to give it that rustic look. The filling is just layered apples, brown sugar, and butter. It’s so simple!
- It’s going to taste just like an apple pie with so much less work.
- An apple galette is such an impressive dessert to show up with at Thanksgiving or any dinner party. It looks like it took you hours even though the whole thing takes about an hour (plus 45 minutes chilling in the fridge).
- Butter – this is going in the crust and on the galette itself. The butter for the crust needs to be COLD, like pop it in the freezer for a few minutes before using it. That’s how you get those little buttery pockets in your pastry dough.
- Sour cream – this is going into the pastry dough so it needs to be cold. Keep it in the fridge until right before you add it to the dough.
- All-purpose flour – this is what makes up the pastry dough.
- White sugar – just a tiny bit to give the pastry a little sweet.
- Apples – use whatever apples you have on hand but I love a honeycrisp or gala in this recipe. I prefer the look of a red apple but you can use green if you are fine with that look.
- Lemon – the lemon is going to prevent browning of the apples. I used about ½ a lemon but if your lemon is large or super juicy, you may need less.
- Cornstarch – this is going to thicken up any of the juices that the apples let out so that you don’t end up with a soggy bottom on your galettes.
- Brown sugar – this is getting sprinkles all over the sliced apples and crust to give it the perfect molasses-y sweetened.
- Cinnamon – you have to add cinnamon to all your apple desserts!
- Egg yolk – you are going to brush this onto your pastry crust so that it ends up perfectly golden brown and crispy.
How To Make Apple Galette
- Make pastry. Combine flour, sugar, and salt. Cut cold butter into the mixture until crumbly. Cut in sour cream.
- Chill the dough. Divide dough into 2 and roll into balls. Wrap tightly in plastic wrap and chill in the fridge for 45 minutes.
- Prepare apples. Slice the apples and drizzle with lemon juice.
- Assemble galettes. Roll the dough out in a circle, about 10 inches wide on parchment paper. Transfer to baking sheet. Sprinkle cornstarch all over the center part of the galette. Arrange apple slices in the middle of the galette. Dust the apples with cinnamon. Top with cold butter cubes.
- Fold in edges. Fold in the edges and brush with egg yolk. Sprinkle brown sugar all across the galette.
- Bake. Bake at 350F for 40-50 minutes until golden brown.
- Cool and serve. Remove from the oven, let cool before slicing. Top with powdered sugar, caramel sauce, or ice cream if desired.
How Long Is It Good For?
This apple galette is good for up to 2 days after baking. Make sure to store it in an airtight container in the refrigerator.
I like to reheat mine in the oven or a toaster oven to get the pastry a little crisp again. Or it’s perfectly find it enjoy it right out of the fridge!
Can You Make It Ahead?
The dough will be fine in the fridge for up to 4 days. Wrap the balls of dough in plastic wrap tightly and keep refrigerated until you are ready to use it.
I wouldn’t recommend trying to bake the galette more than a few hours ahead of time because you want the pastry to be crispy when you serve it.
Can You Freeze It?
You can freeze the dough for up to 3 months. Wrap it tightly in plastic wrap and then place it in a ziploc freezer bag.
Let it sit overnight in the fridge before using.
More Apple Recipes
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For the dough:
- ½ cup unsalted butter (very cold, cut into cubes)
- 1 teaspoon salt
- 1 cup sour cream
- 2 cup all purpose flour
- 1 tablespoon white sugar
For the filling:
- 4 medium apples, sliced into thin wedges
- juice of ½ lemon
- 2 teaspoon cornstarch
- ¼ cup brown sugar
- 2 tablespoon unsalted butter, cold
- 2 teaspoon cinnamon ground
- 1 egg yolk, beaten
- powdered sugar, caramel sauce, ice cream (optional)
- In a large bowl combine flour, sugar, and salt.
- Add in very cold butter, small cubes and use a pastry blender to cut the butter in until it looks and feels crumbly.
- Follow with cold sour cream, and stir to combine until the batter comes together. You have to work fast or use a food processor.
- Shape into a large ball and divide into 2. Roll each into 2 smaller balls and tightly wrap with plastic wrap. Transfer to the fridge for 45 minutes.
- Once you are ready to take out the dough, prepare the next step first.
- Slice the apples (about ⅛ inches thick ), drizzle them with lemon juice to prevent too much browning (they will still brown a little, which is fine too). Cover with wet kitchen towel on top.
- You’ll need 1 large baking sheet per each galette. If the oven is smaller, just work with one ball at a time, keeping the other one in the fridge for longer.
- Preheat the oven to 350 F (180C). Remove the dough from the fridge, discard the plastic wrap. Place each ball onto parchment paper.
- Roll the dough out in a flat circle, about 10 inches wide. Sprinkle a little flour for easier handling. It's okay if the edges aren't even, galettes are supposed to be rustic!
- Once ready, transfer the dough with the parchment paper onto the baking sheet. Sprinkle cornstarch all over the center part of the galette (where you’re going to layer the apples), 1 tablespoon per 1 galette.
- Arrange apple slices in the middle of the galette leaving about 1 ½ to 2 inches on the outer edges that we are going to fold in very soon.
- Dust the apples with cinnamon, about 1 teaspoon per galette.
- Top with cold butter cubes, 1 tablespoon per galette.
- Fold in the edges and generously brush with beaten egg yolk.
- Sprinkle brown sugar all across the galette.
- Bake for 40-50 minutes until the edges become beautifully golden brown.
- Remove from the oven, let cool before slicing.
- Top with powdered sugar, caramel sauce, or ice cream if desired.
- The pastry dough will be fine in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap.
- You can freeze the pastry dough for up to 3 months. Wrap it in plastic wrap and then place in a freezer ziploc bag.