Galettes are a type of French pastry, most commonly a freeform pie filled with fruit. They’re easier to whip out than a pie, requiring only a single crust and a cookie sheet. This apple galette is a great holiday dessert for the harried cook because you can make the pie dough and filling ahead of time and refrigerate until you’re ready to throw it in the oven. No-fuss, no muss.
On the Ingredients
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Rustic Apple Galette
6
servings30
minutes50
minutes1
hour30
minutesGalettes are a type of French pastry, most commonly a freeform pie filled with fruit. They’re easier to whip out than a pie, requiring only a single crust and a cookie sheet. This apple galette is a great holiday dessert for the harried cook because you can make the pie dough and filling ahead of time and refrigerate until you’re ready to throw it in the oven. No-fuss, no muss.
Ingredients
1 pie dough
6 apples (a variety that holds up well to baking like Gala or Cripps Pink)
1/2 cup brown sugar or 1/4 cup monkfruit sweetener
2 tbsp butter
1 tsp vanilla extract
2 tbsp of all-purpose flour
1 egg
Directions
- Follow the directions for a single pie dough (or use your own recipe) and refrigerate it until you’re ready to assemble.
- Peel the apples and slice them into thin half-moons. Melt the butter in a medium-sized sauce pan, then add the apples, flour, and sugar or monkfruit sweetener.
- Cook on low, stirring regularly, until the apples start to get soft. Add the vanilla extract and remove from heat.
- Allow the apples to cook completely. If you’re making the galette filling ahead of time, you can refrigerate until ready to assemble.
- Preheat the oven to 375° F.
- On a floured surface, roll out the pie dough to 1/8 of an inch, making it as round as possible. Carefully transfer the dough to a lightly greased cookie sheet.
- Scoop the apple filling into the center of the dough and use a wooden spoon to shape it into a round disc about an inch tall.
- Fold the sides of the dough up around the filling on all sides, creating a window to the filling in the center.
- Whisk your egg together with a tablespoon of water and brush the top of the pastry with the wash. Optional, sprinkle sugar or monkfruit over the egg wash.
- Back for 25-35 minutes until the crust is golden brown. Best served hot, as is, or with vanilla ice cream or whipped cream.
