Go Back
apple galette

Apple Galette

This is apple galette is a rustic French tart with a rather fanciful name, but at the end of the day it is just a pie without a plate. It is simple to make and imperfection is part of its old world charm. No fancy fluting or lattice top crust to worry about and yet the flavor is just as wonderful.


  • 6 apples peeled, cored and cut into 1/8-inch thick slices
  • 1/2 cup brown sugar
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/4 tsp lemon zest
  • 1/2 recipe pie dough
  • Egg wash egg mixed with 1 tablespoon water
  • sugar for dusting top of crust


To Make the Pie

  • Preheat oven to 400°F. Line a cookie sheet with parchment.
  • On a floured surface, roll out the chilled pie dough. It should be 1/8-inch thick circle. Dust off any extra flour and lay it on the parchment.

To Make the Filling

  • Toss together the cut apples, sugar, salt, cinnamon and zest in a bowl.
  • Pile the apples in the middle of the dough. Fold the dough up, so it covers at least 2 inches of the filling, more is ok. Brush the edge with egg wash and dust generously with sugar.
  • Loosely tent the top of the galette with foil. (Most apple pies will have a top crust that traps the steam and helps to cook the apples. Since this is an open top, we need to create that closed environment with the foil.)
  • Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Remove the foil and bake for about 10 more minutes. Serve hot or at room temperature.