Apple Galette: How the French do Pie
Today, I’m sharing a recipe for a delicious apple galette as an alternative to any holiday pie. The reason I love this recipe so much is that you can be any level baker and still get a gorgeous-looking pie no matter what.
It may seem surprising that a French recipe is being used as an easier way to make something, but hopefully you’re not all that shocked.
After all, one of the great joys of writing my blog is to show you just how wonderfully feasible French foods can be. And that includes this delectable French version of pie.
A galette, in general, is made with pastry dough and typically some kind of fruit or pastry cream. In a galette des rois, for example, there’s typically almond cream.
Sometimes the galette consists of a completely enclosed pastry pocket, and other times the pastry crust is simply folded over some of the filling, as displayed in this apple galette.
There’s also differences in the type of pastry dough that’s used. Some are more buttery and flaky, reminiscent of puff pastry, while others are more akin to pie crust.
The apple galette I’m sharing with you today is made with simple ingredients. It’s a superb alternative to pie for those of you who have no interest or energy in fluting and decorating a pie.
This galette comes out of the oven looking like a gorgeous, rustic masterpiece. Even better, it tastes fabulous!
You get all the wonderful flavor of an apple pie, but without some of the extra fuss that goes into making a pie look pretty. The pecan pieces become toasted while they’re in the oven, adding delightful crunch and nuttiness to the galette.
The drizzle of salted caramel on top also doesn’t hurt! In addition, this apple galette is very fitting if your Thanksgiving dinner is only made up of 4 to 5 people, or if you know there’s going to be a ton of other desserts to choose from.
Honestly, I make this apple galette even when it’s not the holidays, it’s that good!
Sweet apple slices nestled inside golden pastry in a rustic-style pie.
For the pie crust
- 1 cup all-purpose flour
- 1/2 tbsp granulated sugar
- 1/2 tsp salt
- 1 stick unsalted butter, cold and cubed
- in cold water, to stream
For the filling
- 1 large apple, peeled and sliced into 1/4" wedges
- 1/8 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- juice of 1/2 a small lemon
- 2 tbsp pecan pieces
- 1 egg, beaten
- turbinado sugar, optional for the top
- salted caramel sauce, optional for drizzling on top
- To create the pie crust, pour the flour, sugar, and salt into a food processor or the bowl of a stand mixer. Pulse/Mix to combine. Alternatively, you can use a whisk to mix everything together in a large bowl.
- Add the cubed butter into the dry ingredients and pulse/mix until you get a crumbly mixture with clumps no bigger than the size of peas. If you're doing this by hand, it's best to use a pastry blender/cutter or your fingers to massage the butter into the flour.
- Slowly stream in cold water, one teaspoon at a time, until you get a dough that pulls away from the sides of the food processor cup or stand mixer's bowl. If you're not using a machine, you'll need to stir the dough with a wooden spoon as you add the water.
- Turn the dough out onto a large sheet of plastic wrap. Wrap the mass of dough with the plastic wrap and press down into a flat disc shape, about 1/2" thick. Chill the dough for 30 minutes.
- Preheat the oven to 400°F. In the meanwhile, create the apple filling. Toss the apple wedges, sugar, spices, lemon juice, and pecan pieces together in a medium bowl. Stir to get all the apples coated in the good stuff. Let the apples rest in this bowl until you're ready to use them.
- Once the dough has chilled, roll the dough out into an approximate 1 foot wide circle. On a baking sheet fitted with parchment paper or a silicone mat, place the dough round on it. Pile the apple wedges and pecan pieces onto the center of the dough. Fold the excess dough along the edges over the filling, in towards the center.
- Brush the beaten egg over the crust. Sprinkle turbinado sugar, if you like, over the crust for some extra sparkle. Bake for approximately 20-30 minutes, or until golden throughout (bake time will depend on whether you're using homemade or storebought crust). Drizzle with salted caramel afterwards, if you desire.
Best served with a scoop of ice cream or freshly whipped cream.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 218
Some of the tools you can use for this recipe:
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The apple galette looks wonderful and I will be trying this out very soon. However, we are in berry season and I need to take advantage of all the beautiful, juicy berries that are bursting all around me.
If using a raspberry or boysenberry does anything need to be done to the berries before placing them in pastry? Concerned about the juices. Perhaps, mixing with sugar and Clearjel or cornstarch?
I love it when things are simple and easy. This apple galette is that and more. It looks gorgeous. Oh and that caramel sauce.. Simply breathtaking. <3
I like your thinking, Kay! 😉
This looks absolutely amazing, Beeta! I am seriously thinking about replacing traditional Apple Pie with this for Thanksgiving dinner. 🙂
Thank you Justin! It’s just much easier and overall fuss-free 🙂