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Rustic French Apple Galette

Rustic French Apple Galette

This Rustic French Apple Galette has all the flavors of a classic apple pie, but it’s much simpler to make! You can’t beat the taste of cinnamon and apples! It’s the perfect fall treat!
5 from 8 votes
Prep Time 30 mins
Cook Time 35 mins
Chilling Time 1 hr
Total Time 2 hrs 5 mins
Course Dessert
Cuisine American, French
Servings 6
Calories 274 kcal


  • Large mixing bowl
  • Cutting board
  • Apple peeler
  • Large kitchen knife
  • Medium sauce-pan
  • Whisk
  • Spatula
  • 15x10 Baking sheet


Galette Crust

  • 1 Cup Flour
  • 1/4 tsp Fine sea salt
  • 1 Tbsp Pure cane sugar
  • 6 Tbsp Unsalted butter
  • 3 1/2 Tbsp Ice cold water

Apple Filling

  • 3 Medium Apples peeled and cored
  • 2 Tbsp Unsalted butter
  • 1/4 Cup Turbinado sugar
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract
  • 1 Tbsp Cornstarch

Egg Wash

  • 1 Egg White
  • 2 tbsp water


Galette Crust

  • In a large mixing bowl, combine the flour, salt, and sugar.
  • Cube the butter and then add it to the mixing bowl with the flour mixture. Take a fork and start to mix in the butter until it resembles crumbs. Add the water to the bowl, and combine until the mixture clumps together and forms a dough.
  • Shape the dough into a disk, and wrap it in plastic wrap. Place it in the freezer for 30 minutes or in the fridge for 1 hour.

Apple Filling

  • Peel and core the apples, and then slices them into thin slices.
  • In a medium sauce-pan, melt the butter over medium-low heat. Add the turbinado sugar, cinnamon, pumpkin pie spice, vanilla, and cornstarch and stir to combine.
  • Toss the apple slices into the pan and stir until evenly coated. Cook for 10 minutes, stirring consistently. When the apples are slightly tender, remove the pan from the heat and set aside to cool.


  • Remove the dough from the fridge or freezer and let it sit on the counter for a couple of minutes.
  • Spray a 15x10 baking sheet with non-stick baking spray.
  • Place a large sheet of plastic wrap on the counter and lightly flour it. Roll the dough out on the plastic wrap into a 12-inch circle. Pick up the plastic wrap with the dough, and transfer it to the baking sheet.
  • Place the pan in the freezer or fridge for 10 minutes to firm up a bit.
  • Preheat the oven to 400 degrees F.
  • Remove the pan from the freezer or fridge. Pour the apple filling into the center of the dough and leave a 2-inch border around the edge. Now, slowly start pulling up the edges of the dough. Covering the mound of apples, continue in a clockwise motion and pinch the dough together to secure it.
  • Make the egg wash by combing the egg white and water in a bowl.
  • Brush the egg wash on the dough. Optionally but recommended, sprinkle the whole galette with turbinado sugar.
  • Bake the Galette in a preheated oven for 25 minutes. Carefully, place a piece of aluminum foil over the galette, and continue to bake for 15 minutes. The crust should be golden brown, and the apples should be tender.
  • Remove from the oven and cool on the baking sheet for 10 minutes. Serve immediately or let cool completely and store in the fridge.
    Optionally top with whipped cream when serving.


  • Chill the butter in the freezer.
  • Cool the mixing bowl in the freezer before starting the recipe.
  • Be careful not to overwork the pie dough. It'll make it tough and hard to roll out.
  • Keep the Galette leftovers in the fridge for 3-4 days.
Keyword Apple, Apple Pie, Fall Recipes, Galette, Rustic