Easy Rustic Apple Galette (Foolproof Recipe!)

There’s something incredibly romantic about a classic apple pie, but let’s be honest—the pressure to create a perfect, beautifully crimped crust can be intimidating. What if you could have all the deliciousness of a homemade apple pie—the flaky, all-butter crust and the warm, spiced apple filling—without any of the stress? It’s time to meet the apple pie’s more relaxed, free-spirited, and arguably more charming cousin: the galette.

This Rustic Apple Galette is the perfect dessert for anyone who loves the idea of homemade pastry but doesn’t want to worry about perfection. It’s a free-form tart where rustic is the goal; uneven edges and bubbly juices are celebrated! This foolproof recipe will guide you through creating a stunning, delicious dessert that is guaranteed to impress, proving that the most beautiful bakes are often the most imperfectly perfect ones.

What You’ll Need: Ingredients

This recipe is divided into three simple components: a flaky all-butter crust, a simple spiced apple filling, and the finishing touches that make it shine.

this now & bake later ❤️

Timing

The key to a flaky crust is a well-chilled dough. While this recipe requires some chill time, the active, hands-on work is surprisingly minimal.

• Preparation Time: 25 minutes
• Chilling Time: 1 hour (minimum)
• Bake Time: 45-50 minutes
• Total Time: Approximately 2 hours, 15 minutes

Step-by-Step Instructions

Follow these simple steps to create a stunning, rustic apple galette from scratch. Embrace the imperfections—that’s where the beauty lies!

Step 1: Make the All-Butter Pastry Dough

In a large bowl, whisk together the flour, salt, and sugar. Add the chunks of very cold butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still remaining.

Add the cold water all at once and mix it into the flour with a spatula or your hands until the dough just starts to come together. If there are dry crumbs at the bottom, add one more tablespoon of water. Transfer the shaggy dough to a lightly floured work surface and gently form it into a round disc. Do not knead the dough, as this will make it tough. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.

Step 2: Prepare the Spiced Apple Filling

About 15 minutes before the dough is finished chilling, prepare your apple filling. In a large bowl, mix together the sugar, 2 teaspoons of the flour, 1 teaspoon of the cinnamon, the nutmeg, and a pinch of salt. Peel, core, and slice your apples into 1/8-inch thick slices. Add the apple slices to the sugar mixture and use your hands to gently toss and coat all of the apples.

Step 3: Roll Out and Assemble Your Apple Galette

Preheat your oven to 375°F (190°C). Transfer the chilled dough to a large piece of parchment paper. Roll the dough out on the parchment into a large circle, about 14 inches in diameter. Don’t worry about perfect edges! Transfer the parchment paper with the dough onto a large baking sheet.

Sprinkle the remaining 2 teaspoons of flour over the surface of the dough, leaving a 3-inch border around the edge. This creates a barrier to prevent a soggy bottom. Arrange the apple slices decoratively on top of the flour, overlapping them slightly.

Pro Tip: Be sure to leave any accumulated juices from the apple bowl behind. Pouring the juice onto the dough will make the crust soggy.

Step 4: Fold, Finish, and Bake to Golden Perfection

Now for the rustic fold. Gently fold the 3-inch border of dough up and over the apples, creating pleats in the dough as you work your way around the circle. There’s no need to be perfect here! Drizzle the 2 teaspoons of half & half over the apples and sprinkle them with the remaining ¼ teaspoon of cinnamon.

Using a pastry brush, brush the folded dough edges with the beaten egg. This egg wash is the secret to a beautiful, golden-brown sheen. Sprinkle both the crust and the apples generously with the turbinado sugar for a wonderful, crunchy texture. Bake for 45 to 50 minutes, until the crust is deeply golden brown and the filling is bubbly and tender.

Step 5: Glaze and Cool Before Serving

For that professional, bakery-window shine, prepare your glaze. In a small bowl, mix the apricot jam with about 2 teaspoons of water and microwave for about 20 seconds until it is hot and liquid. While the galette is still hot from the oven, gently brush the apples with the warm apricot glaze.

Let the galette cool on the baking sheet for about 15 minutes before carefully transferring it to a cutting board or serving plate. Slice with a sharp knife or a pizza cutter and serve warm or at room temperature.

Nutritional Information

Here is an estimated nutritional breakdown per slice, assuming the galette is cut into 8 slices.

• Calories: 380 kcal
• Protein: 4 g
• Carbohydrates: 55 g (Sugar: 30g)
• Fat: 17 g (Saturated Fat: 10 g)

Healthier Alternatives

While this is a classic pastry, here are a few simple swaps for a slightly lighter version:

• Add Whole Grains: For a nuttier crust, you can substitute up to half of the all-purpose flour with white whole wheat or spelt flour.
• Reduce Sugar: You can reduce the granulated sugar in the apple filling to ¼ cup, especially if you are using a sweeter apple variety.
• Skip the Glaze: To cut down on a little extra sugar, you can omit the final apricot glaze. The galette will still be delicious!

Serving Suggestions

This rustic apple galette is a showstopper all on its own, but it’s even more delightful with a little something extra.

• A La Mode: The ultimate way to serve a warm slice of apple galette is with a generous scoop of high-quality vanilla bean or salted caramel ice cream. The contrast of warm and cold is simply irresistible.
• With a Dollop of Cream: A spoonful of lightly sweetened whipped cream or a tangy dollop of crème fraîche is another classic and elegant pairing.
• Simply Perfect: Enjoy a slice at room temperature with a hot cup of coffee or tea for a perfect afternoon treat.

Common Mistakes to Avoid

This recipe is very forgiving, but here are a few tips to ensure success.

• A Tough Crust: The enemy of any good pastry is overworking the dough.
  • Solution: Handle the dough as little as possible. Use very cold butter and ice water, and mix only until the dough just comes together. Do not knead it!
• A Soggy Bottom: Excess liquid from the apples can make the crust underneath wet and gummy.
  • Solution: The recipe has two built-in safeguards: sprinkling flour on the dough before adding the apples, and leaving the liquid from the apple bowl behind. Don’t skip these steps!
• Forgetting the Finishing Touches: The egg wash and turbinado sugar are what give the galette its beautiful, professional-looking finish.
  • Solution: Take the extra minute to brush the crust with the egg wash and sprinkle everything with the turbinado sugar. It makes a huge difference in both appearance and texture.

Storing and Make-Ahead Tips

This galette is best enjoyed the day it’s made, but leftovers are still a wonderful treat.

• Storing: Loosely wrap any leftovers and store them at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: To re-crisp the crust, you can warm slices in a 350°F (175°C) oven for 5-7 minutes.
• Make-Ahead: The best way to prepare ahead is to make the dough in advance. The wrapped dough disc can be refrigerated for up to 2 days or frozen for up to 3 months.

Conclusion

This Rustic Apple Galette is a beautiful lesson in the joy of imperfect baking. It delivers all the comforting flavours of a classic apple pie in a relaxed, free-form package that is both stunning and stress-free. The combination of the flaky, all-butter crust, the tender spiced apples, and the sparkling sugar topping creates a dessert that is truly special. This is a recipe that will give you the confidence to bake with joy and embrace the charm of a homemade treat.

We are so excited for you to try this foolproof apple galette recipe. Give it a try and let us know how your beautiful, rustic creation turned out in the comments below! Don’t forget to rate the recipe and subscribe for more delicious and approachable baking ideas.

FAQs

Q1. What are the best apples to use for an apple galette?

You want a firm baking apple that will hold its shape and not turn to mush. Granny Smith apples provide a wonderful tartness, while Honeycrisp, Braeburn, and Gala are excellent sweet-tart options.

Q2. Can I make the pie dough ahead of time?

Yes, absolutely! The dough can be made, wrapped tightly, and refrigerated for up to 2 days. You can also freeze the dough disc for up to 3 months. Just let it thaw in the refrigerator before rolling.

Q3. Can I use a store-bought pie crust?

For a super quick shortcut, you certainly can use a high-quality, all-butter refrigerated pie crust. The result won’t be quite as rich and flaky as the homemade version, but it will still be delicious!

Easy Rustic Apple Galette (Foolproof Recipe!)

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 15 minutes
• Yield: 8 slices 1x

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Description

What You’ll Need: Ingredients. A flaky all-butter crust, a simply spiced apple filling, and a glossy finish turn basic pantry staples into a stunning rustic apple galette. Imperfect edges welcome!

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Ingredients

Units USM Scale 1x2x3x

For the All-Butter Crust

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 12 Tbsp very cold unsalted butter, cut into small chunks (1 1/2 sticks)
• 1/3 cup very cold ice water (plus 1 Tbsp if needed)

For the Apple Filling

• 4 cups firm baking apples, sliced (about 3 large) (e.g., Granny Smith)
• 1/3 cup granulated sugar
• 4 tsp all-purpose flour, divided
• 1 1/4 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• pinch of salt (a pinch)
• 2 tsp half & half or cream

For the Finishing Touches

• 1 large egg, beaten (for egg wash)
• 2 Tbsp turbinado sugar (raw sugar)
• 1 Tbsp apricot jam or jelly (for glaze)

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Instructions

1. Make the pastry dough: Whisk flour, sugar, and salt. Cut in very cold butter until coarse crumbs with pea-size pieces remain. Add ice water and mix just until dough comes together. Form into a disc, wrap, and chill at least 1 hour (or overnight).
2. Prepare apple filling: In a bowl, combine sugar, 2 tsp flour, 1 tsp cinnamon, nutmeg, and a pinch of salt. Peel, core, and slice apples 1/8-inch thick; toss gently to coat.
3. Roll out & assemble: Heat oven to 375°F (190°C). On parchment, roll chilled dough to a 14-inch circle; transfer parchment to a baking sheet. Sprinkle remaining 2 tsp flour over the center, leaving a 3-inch border. Arrange apples on top, leaving juices behind.
4. Fold, finish & bake: Fold the 3-inch border over apples, pleating as needed. Drizzle apples with half & half, sprinkle remaining 1/4 tsp cinnamon. Brush crust with beaten egg; sprinkle crust and apples with turbinado sugar. Bake 45–50 minutes until deeply golden and bubbly.
5. Glaze & cool: Warm apricot jam with 2 tsp water until fluid; brush over hot apples for shine. Cool 15 minutes before slicing and serving warm or at room temperature.

Notes

Flaky-crust tip: Keep ingredients cold and handle dough gently to preserve butter pieces for steam & layers. Roll on parchment for easy transfer. Leave excess apple juices in the bowl to avoid a soggy bottom. Freeze dough disc up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert, Tarts & Pies
• Cuisine: American

Nutrition

• Calories: 380
• Sugar: 30
• Fat: 17
• Saturated Fat: 10
• Carbohydrates: 55
• Protein: 4