Easy Spiced Apple Galette

This apple galette has a crisp, all butter pastry crust, filled with Honey Crisp apples, brown sugar, vanilla and cozy fall spices. You’ll love how impressive this simple galette looks, but is so much quicker to make than apple pie.

You might also love this apple crumb pie, apple rhubarb puff pastry turnovers, and apple butter cinnamon rolls with maple icing.

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Why You’ll Love This Recipe

Easier than Apple Pie. While I love a deep dish apple crumb pie, sometimes I want an apple dessert that comes together a little more quickly. An apple galette is a simpler form of pie, with a rustic, free form crust that’s folded up around the apples and baked right on a baking sheet. It also cools more quickly, so you can enjoy warm slices of galette without waiting hours for it to cool and set.

Small Size. You’ll get 6 modest servings from today’s galette, so you won’t be left with an overwhelming amount of pie for days.

Eat with your Hands. With the folded crust around the edges that’s golden brown and crisp, you don’t even need to use a fork if you don’t want to. Just pick up a slice and eat it like a piece of pizza.

All the Fall Spices. With brown sugar, cardamom, cinnamon, cloves and ground vanilla bean, this galette has all the cozy aromas that I love to fill my kitchen with in the cooler months.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Crust

• Pie Dough. You’ll need a single pie crust, or 1/2 my recipe for All Butter Flaky Pie Dough. I love this pie dough, and use it for every single one of my pies. It bakes up crisp, buttery and golden brown, with a light, flaky texture.
• Milk. You’ll be brushing a little milk over the crust to help seal the edge together.
• Sugar. A sprinkling of sugar over the dough before baking adds a sparkly, crunchy finish.

Filling

• Apples. I used Honey Crisp apples in today’s galette, but you could also use Granny Smith, or your favorite baking apple. Just be sure to choose one that holds its shape when cooked, and doesn’t turn too soft or mushy.
• Sugar. Granulated sugar and light brown sugar adds sweetness and moisture to the filling.
• Flour. All-purpose flour thickens the juices a little so that the filling sets.
• Spices. A blend of cardamom, cinnamon, cloves and ground vanilla bean adds the most wonderful flavor to the apples.

Instructions

Crust

• Prepare the pie dough as instructed. Shape the dough into a disk, wrap in plastic wrap, and refrigerate while you prepare the filling.
• Save the extra tablespoon of milk and sugar for when you assemble the galette.

Filling

• Peel the apples and cut them in half. Cut out the apple cores, keeping the halves intact, so that you have 6 apple halves. Thinly slice the apples, about 1/8 inch thick.

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• In a bowl, combine the granulated sugar, brown sugar, 2 tablespoons flour and the spices.
• Save the third tablespoon of flour for sprinkling over the dough when you assemble the galette.

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Assemble and Bake

• Line a baking sheet with parchment paper. Roll out the dough to about 11 inches in diameter, and place the dough on the paper. Sprinkle the remaining tablespoon of flour over the dough, leaving a 1 1/2 inch border around the edges.

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• Fan out the apple slices and arrange them over the dough.

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• Sprinkle the apples with the sugar/flour/spice mixture.
• Fold up the edges of the dough, so that it covers the apples around the edges by about 1 1/2 inches, with the center open.
• Brush the dough with the 1 tablespoon of milk, using it to help seal the creases of dough together. Sprinkle with the remaining 1 tablespoon granulated sugar. Place the galette in the refrigerator to chill while you preheat the oven.

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• Preheat the oven to 375 F, and position a rack in the center of the oven. Bake the galette for about 50-55 minutes, until the crust is golden brown and crisp, and the apples are soft and the filling is bubbling slightly and thickened.
• Cool the galette for at least 30 minutes, then serve warm, or at room temperature.

NOTE: The topping on the apples may still be a bit floury when the galette is just baked, but as the galette cools, the topping will melt into the apples.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store the baked galette?

Store the galette, loosely covered, at room temperature for up to 1 day, or refrigerated for up to 3 days.

What’s the best way to reheat apple galette?

To reheat, warm the galette in a toaster oven for several minutes until warm.

Will this recipe work with store bought pie dough?

Yes, it should work fine.

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