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!
Ingredients
Units
Scale
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)
Instructions
- 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).
- 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.
- 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.
- 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.
- 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
