As stated numerous times here, I’m just not a fan of (most) fruit desserts – I don’t like tart/creamy things (i.e. Lemon Meringue Pie, Key Lime Pie) and I don’t like HOT FRUIT! But on Thanksgiving, you just have to give the people what they want, and the people want apple pie. This recipe popped up on Sally’s website at the end of September, and I knew it would be perfect and added it to my menu plan.

Pies sometimes still feel like too much work for me for some reason, I think just because you have to fit the dough into the pie plate, crimp it nicely, and then worry about blind-baking and sides slumping and some other annoying things. The wonderful thing about galettes is that none of that matters AND you get a more crispy crust, which, if I’m going to eat hot fruit, it can at least be surrounded by flaky, golden deliciousness.

I needed two desserts this year because we’re finally back to pre-Covid numbers at our family gatherings, so it was this and the best Pumpkin Pie of all time. I sliced and plated small pieces of each for everyone while Debbie scooped the ice cream and passed out the plates like we were running expo in an episode of The Bear. I also had some salted caramel leftover from a baking project, so I put a squeeze bottle of that on the table for everyone to drizzle overtop. Yes chef!

Easy Apple Galette

Source: Sally’s Baking Addiction

Ingredients

Dough

  • 1 1/2 cups (188g) flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, cubed
  • 1/4 cup ice water

Filling

  • 3-4 apples, peeled and sliced into 1/4″ thick slices (about 4-5 cups or 500-600g)
  • 1/4 cup brown sugar
  • 1 1/2 tbsp flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 nutmeg

+ egg wash (1 egg whisked with a splash of water)
+ turbinado sugar

Directions

  1. For the dough, add the flour, sugar and salt to a medium bowl and stir/whisk to combine. Use a pastry cutter or fork to but the butter into the dry ingredients until the mixture is crumbly and the butter is the size of peas. Add the water and stir until the mixture is moistened, and dough starts coming together in a ball. Use 1-2 tbsp more water if needed. Place the ball on a piece of plastic wrap, wrap it up and flatten into a disc. Stick in the fridge for at least an hour or up to 3 days.
  2. For the filling, mix all ingredients together in a medium bowl. Cover and chill until you’re ready to assemble.
  3. When ready to assemble, line a large baking sheet with parchment paper and lightly flour the counter. Roll out the dough into a 12″ circle and transfer it onto the baking sheet.
  4. Pile the apples into the centre of the dough, leaving a 2-3″ border (you can just dump them on, or you can arrange in pretty concentric circles if you feel like it or have the time) and pour any juices left in the bowl overtop.
  5. Fold the dough up over the filling in little sections, overlapping it every few inches, and pressing slightly to seal. Brush the dough with egg wash and sprinkle with sugar.
  6. Chill the galette for 15-20 minutes as you preheat the oven to 400.
  7. Bake for 30-35 minutes until the filling is bubbly and the crust is golden brown. If it starts to get TOO brown at any point, you cover loosely with tin foil.
  8. You can make this a day or two ahead, and just reheat in the oven (I would do 350 for 10-15 mins) until warm.