Easy Apple Galette (Rustic, Flaky, No-Stress)

Pie crust can be a diva. The Easy Apple Galette is the delicious rebellion—free-form, unfussy, and stunning without trying. You’ll get buttery, flaky pastry wrapped around cinnamon-kissed apples, all the cozy pie flavor with a fraction of the effort and cleanup. Want a sweet fall pairing for your dessert board? Serve a spoonful of slow cooker apple butter on the side for extra shine.

Easy Apple Galette (Rustic, Flaky, No-Stress)

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• Author: Sarah
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

The Easy Apple Galette is a rustic, free-form pastry with buttery, flaky crust wrapped around cinnamon-spiced apples—delivering cozy pie flavor with a fraction of the effort.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp fine salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water (plus 1–2 tsp more if needed)
• 3–4 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 1 egg, beaten (for egg wash)
• Coarse sugar, for sprinkling
• 2 tbsp apricot jam (optional, for glaze)

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Instructions

1. Whisk flour, sugar, and salt in a bowl. Cut in cold butter until pea-sized pieces form. Drizzle in ice water and mix until dough clumps. Press into a disk, wrap, and chill 30 minutes.
2. Toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit while dough chills.
3. Heat oven to 375°F. Roll dough on parchment into a rough 12-inch circle. Slide parchment onto a baking sheet.
4. Pile apples in the center, leaving a 2-inch border. Fold edges over fruit, pleating. Brush crust with egg wash and sprinkle with coarse sugar.
5. Bake 35–45 minutes until crust is golden and filling bubbling. Brush warm apricot jam over fruit if using. Cool 10–15 minutes before slicing.

Notes

Keep butter cold for flaky layers. Slice apples thin for even baking. Avoid overfilling to prevent leaks. Use turbinado sugar or brown sugar for variations.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 15g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 45mg

Keywords: apple galette, rustic pie, easy dessert, fall baking, cinnamon apples

Why You’ll Love This Apple Galette

• Embraces imperfection: Uneven edges = rustic charm. No crimping, no drama.
• Forgiving dough: A little too cold or a tad warm? This galette still bakes up beautifully.
• Big flavor, low effort: From first stir to last bite in about an hour.
• All-season friendly: Swap in pears, peaches, or berries when the mood strikes.

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp fine salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water (plus 1–2 tsp more if needed)

For the Filling

• 3–4 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice

For Assembly

• 1 egg, beaten (for egg wash)
• Coarse sugar, for sprinkling
• 2 tbsp apricot jam (optional, for a glossy glaze)

Instructions

1. Make the dough: Whisk flour, sugar, and salt in a bowl. Cut in cold butter until pea-sized pieces form. Drizzle in ice water and mix with a fork until a shaggy dough clumps together. Press into a disk, wrap, and chill 30 minutes.
2. Mix the filling: Toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit while the dough chills to draw out juices and boost flavor.
3. Roll it out: Heat oven to 375°F. On a sheet of parchment, roll the dough into a rough 12-inch circle (cracks and wobbly edges are perfect). Slide the parchment onto a baking sheet.
4. Fill & fold: Pile apples in the center, leaving a 2-inch border. Fold edges up over the fruit, pleating as you go. Brush crust with egg wash and sprinkle with coarse sugar.
5. Bake: Bake 35–45 minutes, until the crust is deep golden and the filling is bubbling. If using, warm apricot jam and brush over fruit for shine. Cool 10–15 minutes before slicing.

Tips & Variations for the Easy Apple Galette

• Keep it cold: Cold butter = steam = flaky layers. Chill the dough and your baking sheet for extra insurance.
• Mind the moisture: Thinner apple slices bake evenly. If your apples are very juicy, dust the parchment under the fruit with 1 tsp flour or fine breadcrumbs.
• Sugar swap: Use turbinado sugar on the crust for crunch, or brown sugar in the filling for caramel vibes.
• Spice play: Try cardamom or ginger in place of nutmeg for a brighter finish.
• Savory twist: Omit sugar in the dough and fill with caramelized onions, goat cheese, and thyme for a party appetizer.

Substitutions

• Butter: Use salted butter and reduce added salt to a pinch.
• Flour: A 1:1 gluten-free baking blend works for both crust and filling thickener.
• Apples: Mix tart (Granny Smith) with sweet (Honeycrisp) for balance. Avoid mealy varieties.
• No apricot jam? Microwave 1 tbsp honey with 1 tsp water and brush lightly.

Serving Suggestions

Serve warm with vanilla ice cream or a dollop of whipped cream. For a full fall dessert spread, add a homey pan of easy apple crisp with oats and a loaf of pumpkin bread for contrast. If you love classic bakes, bookmark this heritage-style grandma’s apple pie recipe for your next special occasion.

Storage & Reheating

• Room temp: Cool completely. Cover and store up to 2 days.
• Fridge: Wrap tightly up to 5 days. Reheat slices at 350°F for 8–10 minutes to re-crisp.
• Freeze: Freeze baked, well-wrapped up to 2 months. Reheat at 350°F until hot.
• Avoid the microwave: It softens the crust. Use the oven or toaster oven.

Common Mistakes to Avoid

• Warm butter: Leads to a tough crust. Keep ingredients and tools cool.
• Overfilling: Too many apples = leaks and soggy bottoms. Stick to the amounts.
• Skipping egg wash: You’ll miss that golden color and delicate crunch.
• Slicing apples too thick: Thick slices can stay firm while the crust overbrowns.

FAQs

More to Try

• Slow Cooker Apple Butter
• Pumpkin Bread
• Easy Apple Crisp with Oats
• Grandma’s Apple Pie

Conclusion

The Easy Apple Galette proves you don’t need perfect crimping to bake like a pro. Keep the butter cold, the apples thin, and the folds casual. You’ll pull a flaky, golden, camera-ready dessert from the oven—fast—without the pie-crust stress.