Apple Galette Recipe
This apple galette recipe is the perfect fall dessert! Rustic open-faced pie with delicious warm cinnamon apples in the center.
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Servings 8 servings
Ingredients
- 14.1 oz Pillsbury pie dough or homemade
- 1 large egg
- course sugar optional
Fruit Mixture-
- 3 large apples sliced
- 1 ½ Tbsp cornstarch
- 1/3 cup granulated sugar
- ¼ tsp cinnamon
- 1 ½ Tbsp lemon juice
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Lightly flour your work surface, then roll out the pie dough into a round 14-inch-wide circle, no less than 1/8 inch thick. **(If you are using store-bought pie dough, it typically comes with 2 pre-shaped dough sheets. Open both and then knead them together into one disk before rolling out.)
- Carefully transfer the rolled dough onto the lined baking sheet.
- Wash, peel and remove the seeds from the apples. Slice them into even slices, about 1/4-inch-thick slices.
- Add the sliced apples, sugar, cinnamon, cornstarch, and lemon juice to a bowl and mix until the apples are fully coated.
- Arrange the apple slices in the center or the pie dough, leaving about a 1 1/2-inch border of dough around the edges. (Feel free to arrange the fruit in a decorative pattern or simply pile it naturally.)
- Fold the edges of the dough over the fruit, pleating as needed to encase the filling. The center should remain open, so the fruit is visible.
- Brush the folded edges lightly with egg wash and sprinkle with coarse sugar for extra crunch and sweetness.
- Bake at 400°F for 45-50 minutes, until the crust is golden brown and the apples are tender.
- Remove from the oven and let the galette cool on the baking sheet for about 10 minutes before slicing.
- Drizzle with caramel sauce and serve warm with a scoop of vanilla ice cream or plain.