rustic apple galette
This rustic apple galette is a delightful dessert, much easier to prepare than a traditional apple pie. Featuring thinly sliced, spiced Granny Smith apples baked in a freeform crust until golden and tender, it's perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 recipe pie crust store-bought or homemade
- 1 pound Granny Smith apples about 3-4 apples, peeled, cored, and thinly sliced (approx. 1/16-inch thick)
- 0.5 teaspoon lemon juice
- 0.33 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground allspice
- 1 large egg for egg wash, whisked with 1 tablespoon milk or water
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and allspice. Set this sugar mixture aside.
- Place the thinly sliced apples in a large bowl. Toss them with the lemon juice, then add the reserved sugar mixture and toss again to evenly coat the apples.
- On a lightly floured surface, roll out your pie crust into a 12 to 13-inch circle. Carefully transfer the rolled crust to the prepared baking sheet.
- Arrange the apple slices (leaving any excess juices behind) in the center of the pie crust, leaving a 2-inch border around the edge.
- Gently fold up the edges of the pie crust over the apples, overlapping as necessary to form a rustic border. Brush the folded crust edges with the egg wash.
- Bake for 28-32 minutes, or until the crust is golden brown and the apples are tender. Let the galette cool to room temperature before slicing and serving.
- Serve the apple galette warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream.
Notes
This rustic apple galette is a fantastic alternative to traditional apple pie, offering all the flavor with less fuss. For best results, ensure your apple slices are consistently thin for even cooking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.