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Apple Galette from scratch is an easy apple pie that’s more free-form or rustic – it’s so much easier to make than regular pie! Perfectly spices with perfectly cooked apples, this galette is so good with caramel sauce or ice cream.
What is an Apple Galette?
An apple galette is a non-fussy apple pie! Galette means “pancake” in French, and that’s sort of what a galette looks like: a flat-style pie.
The difference between a pie and a galette is really about the presentation. They are very similar, but a galette is more of a free-form pie. It’s easier to assemble because you bake it on a baking sheet instead of a pie dish. No fussy crimping or worrying about making a double crust or lattice design.
Where they are similar is with the crust and filling. You use a regular pie crust and apple pie filling, but the filling is piled in the rolled-out crust, and then you sort of fold the edges of the dough over the filling to create a rustic crust edge. I love the way it looks, and I love how easy it is to make. If you love apple pie or apple desserts, you will love this apple galette!
Important Ingredients
- Prepared pie dough: Use my all butter pie crust for a homemade version, or buy a pack of 2 refrigerated crusts.
- Sliced Granny Smith Apples: I use an apple spiralizer to peel, core and slice them. You want to be sure you apples are sliced thin and similar sized.
- Lemon juice: Helps keep the pie the perfect sweetness.
- Brown sugar: Adds a depth of flavor to the pie.
- Spices: Ground cinnamon, nutmeg, and allspice
- Egg wash so the crust browns properly.
How to Make an Apple Galette from Scratch
- Combine the sugar, cinnamon, and nutmeg in a small bowl.
- Place the sliced apples in a large bowl. Add the lemon and brown sugar mixture. Toss the apples to coat them evenly.
- Roll the pie dough with a rolling pin in a circle approximately 12 to 13” big. Place it on a baking sheet lined with parchment paper.
- Place the apples in the center of the pie crust. Don’t add the juices from the bowl. Arrange them on the dough while leaving a 2” border.
- Fold the edges of the dough over the apples. Overlap the dough as needed. Brush the edges of the dough with the egg wash.
- Bake the galette at 400°F for 28 to 32 minutes or until the crust is golden brown. Let it cool before slicing and serving it.
Expert Tips:
Pie dough: When you make your pie dough, don’t overwork it. This will overdevelop the gluten in the flour, making your crust chewier instead of flaky.
Tips for rolling out pie dough: The best tip for rolling it out is to start in the middle and work your way to the edges. This makes it easy to roll it out evenly. Also, the size doesn’t have to be exact but shoot for a 12” circle, so your crust isn’t too thick.
Best Apples to use: Use a good cooking apple, like Granny Smith. You want the tartness of the apples so the sweetness is perfect, if you use a sweeter apple (like gala) the apples might fall apart or the galette will be too sweet. Be sure to slice the apples thinly. I like to cut them about 1/16” thick.
Egg wash: The key to a golden-brown crust is to use an egg wash which is an egg whisked with water or milk. Don’t skip it – it makes a big difference!
Shortcuts: It’s easy to make a homemade galette, but you can use refrigerated pie dough or frozen puff pastry for the crust to make it easier.
Storing and Freezing
Leftover apple galette should be stored loosely covered in the refrigerator. You can also freeze it for up to two months, wrapped in plastic wrap.
Serving Suggestion
You can serve this apple galette warm or at room temperature. We love it with a scoop of vanilla ice cream or a spoonful of whipped cream. You can also add a drizzle of caramel sauce and a sprinkle of toasted nuts for garnish.
Easy Apple Galette Recipe
Recipe Video
Ingredients
- 1 recipe pie crust
- 3-4 (about 1 pound) granny smith apples peeled, cored, sliced
- ½ teaspoon lemon juice
- ⅓ cup (67g) packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Eggwash 1 egg + milk or water
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or silicone baking mat.
- Stir together brown sugar, cinnamon and nutmeg. Set aside.
- Slice apples 1/16-inch (1mm) thick. Place in a large bowl and toss with lemon juice and sugar mixture.
- Roll out pie crust to a 12 or 13-inch circle and place on prepared baking sheet.
- Arrange the apples (without any juices) in the center of the pie crust circle, leaving a 2-inch border.
- Fold up the edges gently and place over the pears, overlapping as necessary. Brush with egg wash.
- Bake 28-32 minutes, or until golden. Let cool to room temperature before serving.
- Serve room temperature or warmed, plain or with ice cream. Store in refrigerator. Can be frozen for up to 2 months.
Recipe Notes
Recipe Nutrition
Other Apple Recipes
- Apple Crumble Pie is my go-to when I want pie
- Snickerdoodle Apple Cobbler uses cookies instead of crumble.
- Homemade apple pie filling if you want to save a step!
