Apple Galette

I've been drooling over galettes for the past couple of months.  Savory galettes, plum galettes, pear galettes... you name it and I have drooled over it.  This morning I was at the store and thought, I am going to make an apple galette today, so here we are!  

This recipe is super simple, and only includes ingredients which you probably have in your cupboards right now.  Oh-- and the crust is perfect.  I have failed many times at making pie crust... and I finally found the perfect recipe.  I'm pretty excited to share it with you.  This crust could be used for just about any galette or pie!  

Apple Galette

Yields about 6-8 servings


1 1/4 Cup flour

1/2 Tbsp. + 2 Tbsp cane sugar 

1/2 tsp. salt

1/2 Cup unsalted butter cubed and very cold

1/4 Cup very cold water (I use ice water)

4 apples

1/2 tsp. cinnamon

1 Tbsp. honey

1 Tbsp. unsalted butter, cut into small pieces


1. Whisk together flour, 1/2 Tbsp. sugar, and salt in a large bowl.

2. Add 1/2 Cup cold cubed butter to the flour mixture.  Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas.  Scrape pastry cutter off.

3. Drizzle cold water over the dough.  Use a spatula or wooden spoon to work the water into the dough.  Do this until the flour is all-incorporated and the dough is a little shaggy.  Give the dough a few kneads until it forms into a ball.

4. Flatten the ball into a disk and wrap it in plastic wrap.  Refrigerate dough for at least one hours.

5. Meanwhile, slice the apples.  Peel, core, and half them.  Dice about half of the apples.  Cut the other half into 1/4 inch slices.  

6. In a small bowl, mix together remaining 2 Tbsp. sugar and cinnamon.

7. Preheat oven to 400°F.  On a lightly floured work surface, roll the dough out to a 12" circle and transfer it to a baking sheet lined with parchment.  Spread the diced apples evenly on the dough, then drizzle the honey over the top of them.  Leave about 1" of dough around the outside.  Then, decoratively arrange the sliced apples on top of the diced ones.  Sprinkle the cinnamon sugar mixture on top of the apples.  Then place the remaining Tbsp. of sliced butter on top of the apples.  

8. Fold the 1" overhang of dough up over the apples.  Bake the galette for about 35-40 minutes.  The dough should be slightly brown, and when you insert a fork into the apples they should be soft.  Let cool on the baking sheet on a wire rack.

9.  Enjoy warm or cold, with fresh whipped cream or ice cream (I recommend Snoqualmie's Honey Cinnamon!)

Krista Nelson1 Comment