How to Make an Apple Galette
Homemade Rustic Apple Galette is so much easier to make than apple pie!
Here is an easy version of apple pie. The almond- enriched crust is simply rolled out and the apple mixture placed on top. A clean, apple-free border is left around the dough’s edge and it is folded higgledy-piggledy over the apples to partially enclose them.
Why You Need to Make a Galette
Super easy! The perfect Fall dessert to impress your guests.
An apple galette is a no pressure, no pretensions apple pie ~ just buttery, flaky pastry meets perfect in-season apples with a hint of sugar and spice. No fancy pastry skills required for this favorite fall dessert.
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- Unsalted Buter 4 Tablespoons
- Apple Juise 1 Tablespoons
- Brown Sugar ½ Cup
- Apple 4 Pc
- Dried Cranberries 1 Cup
- Adjust oven rack to middle position. Preheat oven to 350°F.
- Prepare filling: Melt butter in large, deep skillet. Add juice or sherry, brown sugar, apples, cherries or cranberries, and cornstarch; cook on medium heat 3 minutes (apples should still be firm), stirring frequently. Remove from heat, set aside, and let cool.
- Prepare crust: Place almonds and sugar in food processor fitted with metal blade. Process until almonds are finely ground. Add flour and salt; pulse 4 times to combine. Add butter and pulse about 6 times or until butter is cut into very small pieces (the largest pieces of butter should be no bigger than a pea). With processor running add enough ice water (without ice) in thin stream until dough just barely starts to come together and leaves sides of bowl. Form dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- On a lightly floured surface using a lightly floured rolling pin, roll dough into 4-inch-thick round circle (approximately a 13-inch round). Don’t worry if dough edges are ragged. Transfer to rimmed baking sheet. Place apple mixture in center, leaving 1½- to 2-inch border without fruit mixture. Fold dough border over apples; smooth and fold dough as necessary to form a 9-inch round (area in center will be open).
- Brush exposed dough with egg white. Bake for 45 to 60 minutes, or until apples are soft. If top starts to get too brown before apples have softened, cover loosely with aluminum foil.
- Serve warm or at room temperature. If desired, dust top of galette with powdered sugar and serve with either whipped cream or ice cream.
Cook’s Note
Nutritional information (per serving without whipped cream or ice cream): Calories 400, fat calories 170; total fat 19 grams, sat fat 9 grams, cholesterol 40 milligrams; sodium 20 milligrams; total carbohydrates 52 grams, fiber 5 grams, sugars 27 grams; protein 6 grams; vitamin A IUs 10%; vitamin C 6%; calcium 4%; iron 10%.
