Applesauce Galette

Apple Sauce Galette | ZoeBakes photo by Zoë François

The Applesauce Galette is the comfy-jeans and t-shirt of the pie/tart world. It’s all the flavor of a pie’s great crust and fruit filling, but is rustic and stylishly unkept in it’s presentation. I went the extra mile to fan out the sliced apples, but you can just pile them on if you want to take your applesauce galette to even greater shabby-chic heights. I started by making a very simple applesauce, which is nothing more than apples, a few spices and a spoon full of honey. You can watch me make the applesauce, and the galette in my instagram video. I spread a layer of the applesauce on a pie dough, covered it in sliced apple, folded up the crust and finished it with lemon sugar. Nothing could be easier and it is one of my all time favorite desserts. Add vanilla ice cream and really, in my mind, it is perfection.

In other big news…you can now find all of the equipment I use in my posts on my ZoeBakes Amazon Store.

Apple Sauce Galette | ZoeBakes photo by Zoë François

Applesauce Galette


12 apples (I like to use a variety of apples, so the sauce has a mix of tart, sweet, firm and softer apples. It makes the apple sauce taste better and have a more interesting texture. I just cook the apple, but don’t necessarily puree them. That is up to you and your preference. The other decision to make is whether or not you want to peel the apples or leave the skins on. If you leave the skins on, then you’ll want to puree the applesauce, since they can get “stringy” and I don’t care for that texture.)

Spices: I used the following, but you can add any spice you want and you can replace the whole spices I used with ground spices.

2-3 cinnamon sticks (1 1/2 teaspoons ground cinnamon)

5 cardamom pods (1/4 teaspoon ground cardamom)

3 star anise

3 tablespoons honey

1 tablespoon lemon juice (I didn’t use this in the video, because I was using a variety of apples that included several tarts ones, but if your apples are on the sweeter side, I recommend adding the lemon for balance of flavor.)

Pie dough – you’ll find the recipe here

4 apples for top of galette

1 teaspoon lemon juice

egg wash (egg whisked with teaspoon water)

1/4 cup sugar

zest of half lemon

Apple Sauce Galette | ZoeBakes photo by Zoë François

To make the applesauce:

Core and slice the apples (either skin on or off). In a large lidded pot, heat the sliced apples with the spices and honey over low heat. Continue to cook, with a lid on until the apples are soft, stirring every 5 to 10 minutes. If the sauce is too runny at the end, cook for several minute with the lid off to cook off some of the juices. Stirring the applesauce is just enough agitation to break up the fruit, if you want a chunky sauce. If you want a perfectly smooth sauce (or you cooked with the skins), then you’ll want to puree the applesauce in a food processor or with a hand blender.

Apple Sauce Galette | ZoeBakes photo by Zoë François

In the front is the applesauce cooked with skins on and pureed. The one in the back is skins off and left chunky.

To assemble the galette: See my instagram video for full instructions on applesauce and galette assembly.

Roll out the pie dough.

Apple Sauce Galette | ZoeBakes photo by Zoë François

Spread about 2 cups of the applesauce over the dough. Pile or fan the apple slices over the applesauce. Fold up the edges of the dough over the filling. See my instagram video for this step.

Preheat the oven to 425°F.

Freeze the galette for about 20 minutes.

In a small bowl, rub the lemon and sugar together.

Once the dough is thoroughly chilled, brush with egg wash and sprinkle the whole galette, fruit and all with the lemon sugar.

Bake at 425°F for 30 minutes then reduce the heat to 375°F and continue baking for about 15-20 more minutes or until the crust is golden brown and the apples are tender.

Apple Sauce Galette | ZoeBakes photo by Zoë François

Apple Sauce Galette | ZoeBakes photo by Zoë François

One thought to “Applesauce Galette”

Leave a Reply

Your email address will not be published. Required fields are marked *