With its simple preparation and gorgeous presentation, baking this Rustic Apple Galette is an easy yet impressive way to treat your guests. Essentially an open-faced apple pie, this recipe features warmly spiced and deliciously caramelized apples tucked into a buttery, flaky pie crust for a mouthwateringly tasty dessert.

apple galette on a wooden cutting board with a silver pie server.

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Whenever I think about my passion for food, I can’t help but remember my late grandma Jesusita, who instilled that love in me. One of the timeless techniques she passed down is the art of creating free-form tarts with fruit and a sweet crust. It’s a dessert I still cherish making to this day, carrying on her tradition and savoring the memories with every bite.

What is a Galette?

Galette is a French term that, loosely translated, means a flat, round cake. A galette is a French pastry that’s similar to a pie, but with a more rustic, free-form style. Instead of a pie dish, a galette is baked on a flat surface, and the edges of the crust are simply folded up and over the filling, creating a beautiful, casual, and deliciously crispy dessert.

Galettes can be sweet or savory, with fillings ranging from fruits like figs, pears, or berries to veggies like tomatoes or onions. They’re a great option for anyone looking to impress their friends or family with a homemade pastry that’s both easy and elegant!

colorful woven basket filled with apples.

What Does It Taste Like?

Picture this: a warm, rustic apple galette fresh out of the oven. As you take a bite, the delicate, buttery crust crumbles beneath your teeth, releasing a heavenly aroma of cinnamon and nutmeg.

But the real star of the show is the filling — a luscious, caramelized blend of juicy apples, infused with just the right amount of sweetness and tartness. It’s a burst of flavors that dance playfully on your tongue, like a joyful autumn symphony.

Each bite is a magical journey through the crisp orchards of an idyllic countryside, where the sun-kissed apples are at their peak of ripeness, and the sweet, fragrant air is infused with the warmth of home-baked goodness. In short, an apple galette is like a fairy tale on a plate, a deliciously enchanting treat that’s sure to transport you to a world of cozy comfort and indulgence.

Why You’ll Love This Recipe

Since this recipe is all about being laid-back, I made a super simple shortening dough that doesn’t even require the food processor. Shortening is known for being more forgiving when making pie crusts. This recipe also uses warm water (similar to making flour tortillas) rather than ice water.

You also don’t have to rest this galette dough in the fridge like you would other recipes. You can go straight from mixing to rolling, making it an excellent last-minute dessert!

True to the casual coolness of this freeform apple galette, the filling is also a cinch. As an added bonus? You don’t even have to peel the apples! The outer edge of the dough is then folded over the filling, loosely pleated, and baked to golden perfection.

Speaking of perfection, one of my favorite things about this apple galette recipe is how forgiving it is. One of the great visual appeals of any galette is the rough, rustic, homespun crust. In fact, the less fussy you are about making it “neat” and “tidy,” the more unpretentiously magnificent it becomes.

Ingredients & Substitutions

As I mentioned earlier, you only need a few common ingredients to make this easy galette recipe. Here’s your list:

  • Apples – There are so many varieties of apples out there, each with its own unique flavor and texture! I suggest using any variety you like to eat out of hand. Pro tip: try using a mix of sweet (e.g. Fuji, Pink Lady, Gala) and tart apples (e.g. Granny Smith) for a more complex flavor.
  • Ground Cinnamon – Apples and cinnamon go together like chips and salsa. Feel free to experiment with other warming spices like ginger, cardamom, cloves, or nutmeg. You’re also welcome to use spice blends like Indian chai masala or Apple Pie Spice.
  • Honey – For added sweetness and an enviably caramelized glaze on your apples. Feel free to swap in vegan alternatives like maple syrup, agave nectar, date syrup, or brown rice syrup instead.
  • Unsalted Butter – I personally prefer using unsalted butter to give the apple filling a gorgeous satin sheen. Feel free to use salted butter if you’re a fan of salty sweets, or swap in vegan butter if you’re dairy-free.
  • All-Purpose Flour – Regular white flour is all you need to make a perfect galette pastry crust. While. I haven’t tried it myself, reason leads me to believe you could substitute a gluten-free all-purpose alternative if needed.
  • Salt – A touch of salt helps to emphasize the natural sweetness of the apples.
  • Granulated Sugar – White sugar has a neutral flavor profile that allows the apples to shine. Organic cane sugar is an excellent alternative.
  • All-Vegetable Shortening – If possible, opt for the sticks of shortening so you can easily freeze and grate them into your pastry dough. Alternatively, try using solid coconut oil instead. Note that unrefined coconut oil will impart a tropical aroma, whereas refined coconut oil is neutrally flavored.
  • Egg Wash – While technically optional, an egg wash gives your rustic galette a shiny surface that’s simply stunning. If eggs are a no-go in your family, milk, half-n-half, heavy cream, melted butter, or even mayonnaise are all good substitutes.
  • Raw Sugar – Also known as Turbinado Sugar, these large, caramel-colored granules make for a very pretty finish on top of the galette. If you don’t have any on hand, regular or brown sugar will also work!
ingredients for rustic apple galette laid out on a table.

How To Make Apple Galette

Whipping up this apple galette is a breeze! With just 15 minutes of prep work, you can create a show-stopping dessert that’s sure to impress.

Make Galette Dough

Step 1: Cut Shortening Into Dry Ingredients. In a bowl, combine all the dry ingredients. Using a fork, your hands, a pastry cutter, or a hand mixer, add the shortening and combine until you have the consistency of small crumbs.

Step 2: Finish Dough. Slowly drizzle warm water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.

Step 3: Roll. Place dough on a lightly floured parchment sheet, roll out the pastry to a 12- to 14-inch circle, and transfer to a large, rimmed baking sheet.

Make Filling and Assemble

Step 4: Prep. Start by preheating your oven to 400 degrees F. Halve and core the apples and slice them crosswise 1/4 inch thick.

Step 5: Fill. Decoratively arrange the apple slices on top of the dough, leaving a 1-inch border.

hands arranging apple slices on top of rolled out galette dough.

Step 6: Drizzle honey (or agave) over apples.

honey dipper drizzling honey onto apple slices for a French galette.

Step 7: Sprinkle the galette with cinnamon and cane sugar over both the dough and apples.

ground cinnamon sprinkled on an unfolded apple galette.

Step 8: Fold the pastry edge up and over the filling. Brush egg wash onto the crust.

Step 9: Dot the galette with pieces of butter before baking it.

apple galette on a parchment lined sheet tray dotted with butter prior to baking.

Step 10: Bake the galette for 40 to 45 minutes, or until the pastry is nicely browned and crisp and all of the fruit is tender.

overhead shot of baked apple galette on a cutting board with a slice removed and a silver pie server.

Serving & Topping Suggestions

If you’re in the mood for some old-fashioned apple pie, but you don’t feel like making a crust from scratch, try making an apple galette! It’s basically like a pie, but without all the fussiness. It’s warm, it’s cozy, and it’s full of delicious baked apple goodness.

This is the perfect dessert to try when you want to impress your in-laws with your culinary skills, but you’re not quite ready to tackle a souffle, you’re feeling nostalgic for grandma’s apple pie, but you don’t have the patience for all that fussiness, or you’re in the mood to channel your inner Julia Child, but you’re short on time and energy.

The great thing about galettes is they’re equally delicious served warm or at room temperature.

Top your apple galette with a dollop of whipped cream, a scoop of ice cream, a drizzle of caramel sauce, or some dulce de leche for a decadent treat. Alternatively, you can sprinkle some chopped nuts or a dusting of powdered sugar over the top for a simple, elegant finish.

slice of apple galette on a white plate topped with a scoop of vanilla ice cream.

Expert Tips

  • Extra Easy. Short on time or patience? Feel free to substitute frozen pie dough or puff pastry, available year-round in the frozen section of most grocery stores.
  • Line your baking sheet with parchment to make clean up a snap.
  • Feel free to work ahead of time and refrigerate or freeze the dough in plastic wrap. It will last for up to a week in the fridge or up to three months in the freezer. Defrost prior to rolling.
  • Don’t overfill the crust. It’s tempting to pack in as many apples as possible, but too much filling can cause the pastry to become soggy. Aim for a moderate amount of filling and leave a border of about 2-3 inches around the edges.

Frequently Asked Questions

What is the difference between a galette and a pie?

You can think of a galette as a sort of free-form pie that is made without using a specific dish. Pies, like galettes, can be either sweet or savory. The biggest difference is that pies are normally made in a deep dish, giving a larger filling-to-crust ratio.

What’s the difference between a galette and a crostata?

A crostata is the Italian version of a galette, and in this case, the terms can be used interchangeably.

What is the difference between a tart and a galette?

Tarts, like pies, are also made in a specific pan. They generally have short edges that are fluted, and are quite a bit shallower in stature than a pie. Basically, they’re the fancier version of a galette.

Is galette dough the same as pie dough?

You can absolutely use pie dough to make a galette. My dough uses shortening in place of butter, but basically any pastry crust will do. Galettes can also be made using store-bought puff pastry or pie dough, both of which you can find in the freezer section of most grocery stores.

More Galette Recipes

For more delicious Mexican recipe inspiration, order my new cookbook, Muy Bueno Fiestas. Please keep in touch and subscribe to Muy Bueno and follow me on Facebook, Instagram, and Pinterest.

pie server pulling out a piece of apple galette

Apple Galette

5 (6 ratings)
All the flavors of apple pie, but half the work. This Apple Galette is perfect for an easy and delicious dessert!
Print Pin Rate
Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 3 apples
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, (thinly sliced)

Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons granulated or cane sugar
  • 1/3 cup all-vegetable shortening
  • 3 to 5 tablespoons warm water
  • 1 egg plus 1 teaspoon of water, for the egg wash
  • cane, turbinado, or raw sugar, to sprinkle on top

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Instructions 

  • Halve and core the apples and slice them crosswise 1/4 inch thick. Set aside.
  • In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
  • Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
  • Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.
  • Preheat oven to 400 degrees F.
  • Decoratively arrange the apple slices on top leaving a 1-inch border.
  • Drizzle honey and sprinkle cinnamon over apples.
  • Fold the pastry edge up and over the filling. Brush egg wash onto crust. Dust cane sugar over dough and apples. 
  • Top galette with pieces of butter before baking.
  • Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. 

Notes

  • Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.
  • Bake: The crust of a galette is thin, so it has the potential to burn quicker than a pie crust. Keep the galette in the center of the oven, rather than the bottom or top of the oven.
  • Serve: Serve warm or at room temperature with a dollop of vanilla ice cream.
  • Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.
Optional Variations:
  • Gluten-Free – Swap in your favorite cup-for-cup GF all-purpose flour blend to make a celiac-friendly dessert. Make sure to rest the dough for a minimum of 30 minutes if you make the switch — GF flour is “thirstier” than wheat flour and needs time to absorb some of the latent moisture from the dough to avoid ending up grainy.
    Extra Easy – Short on time or patience? Feel free to substitute frozen pie dough or puff pastry, available year-round in the frozen section of most grocery stores.
  • Add-Ins – Consider gussying up your galette by adding in tart cranberries, crunchy pecans, or a drizzle of caramel sauce for a fun twist.
  • Vegan – Follow the instructions for making the fruit galette dairy-free, use agave or maple syrup in place of honey, then use one of these 21 vegan egg-wash substitutes.
  • Dairy-Free – Use your favorite dairy-free butter alternative. Top with dairy-free ice cream, whipped coconut cream, or vegan caramel sauce.
Calories: 283kcal, Carbohydrates: 35g, Protein: 2g, Fat: 16g, Saturated Fat: 5g, Trans Fat: 2g, Cholesterol: 10mg, Sodium: 99mg, Potassium: 125mg, Fiber: 3g, Sugar: 16g, Vitamin A: 166IU, Vitamin C: 4mg, Calcium: 12mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: French

Photography by Raemi Vermiglio
Originally published: March 2021.