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Apple Galette

Apple Galette recipe
Lauren Salkeld
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

If the thought of making an apple pie from scratch has you immediately heading out to your local bakery, this apple galette is exactly what you need to bake instead. Consider it a lazy pie that doesn’t deliver any less pleasure or satisfaction. 

You don’t even need a pie dish to make this apple galette. Instead, you’ll first prepare the pastry dough, which is a simple combination of flour, sugar, salt, cold butter and ice water and let it chill in the refrigerator for at least an hour. The dough can be made a day ahead of time, if you’d like to get a jumpstart on things, but if you’re really strapped for time, you can substitute with  store-bought pie crust. When it’s time to bake, you’ll roll out the dough in a large circle and pile sliced apples that have been tossed with lemon juice, brown sugar, ground cinnamon and salt in the center. Drizzle the apples with melted butter then fold the dough over the outer edge of the apples to seal them in. Don’t fuss too much as you fold the dough: A galette is all about keeping things rustic and its handmade look is part of the charm.

After baking, the galette is ready to be sliced up and served warm or at room temperature. Like apple pie, this autumnal dessert begs to be served with vanilla ice cream or whipped cream. Any remaining slices are best enjoyed for breakfast with your cup of coffee or tea. You may never go back to traditional apple pie again.


For the pastry
  • cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons unsalted butter, cut into small cubes and chilled
  • 1/3 cup ice water
For the filling
  • 4 medium baking apples, such as Golden Delicious, Granny Smith, Honeycrisp or Pink Lady, peeled, cored and cut into ¼-inch-thick slices
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter, melted
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Make the pastry:


In a large bowl, whisk together the flour, sugar and salt. Add the chilled butter and use your fingers, 2 forks or a pastry cutter to quickly cut the butter into the flour mixture until it resembles a coarse meal with no large chunks of butter visible. Gradually drizzle the ice water over the mixture and toss lightly with a fork just until the dough holds together when pinched.


Turn the dough out on a work surface. Grab a small clump of dough and use the heel of your hand to quickly press it into the work surface to distribute the fat evenly. Repeat with the remaining dough then gather the dough into a ball, wrap it in a double layer of plastic wrap and refrigerate until chilled, at least 1 hour.


On a lightly floured work surface with a lightly floured rolling pin, roll the dough into roughly 12-inch circle. Place the dough on a rimmed baking sheet and chill until ready to use.

Make the filling:


Preheat the oven to 400 F.


In a large bowl, toss the apple slices with the lemon juice, brown sugar, cinnamon and salt. Arrange the apples in concentric circles on top of the chilled pastry, leaving a 1-inch border. Drizzle the melted butter over the apples then fold the pastry edges up and over the apples to create a 1-inch border.


Bake the galette until the pastry is golden brown, about 1 hour. Transfer to a rack to cool and serve warm or at room temperature.