If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.

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  • Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  • Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.

  • Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.

  • Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Nutrition Facts

372 calories; protein 3.1g 6% DV; carbohydrates 48.1g 16% DV; fat 19.6g 30% DV; cholesterol 50.8mg 17% DV; sodium 237.5mg 10% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2016
I was lazy--used packaged pie crust! It was still yummy! Read More
(5)

Most helpful critical review

Rating: 1 stars
11/28/2013
heat was too high for too long. Too much fruit for one crust.... Read More
(3)
17 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/27/2014
Taste was great with some changes. The original poster must have used the smallest apples on earth to fill this galette. I used 3 normal sized Granny Smith and it was overflowing with fruit. I skipped the coarse sugar sprinkle as all I had was Turbinado....and it wouldn't stick to the dough. Baked for 20 minutes at 450 then reduced the heat to 375 and baked another 20. The top was a bit darker than I would have liked...you could probably have reduced the 450 cooking time to 15 minutes. Tasty though! Read More
(5)
Rating: 4 stars
09/12/2016
I was lazy--used packaged pie crust! It was still yummy! Read More
(5)
Rating: 1 stars
11/28/2013
heat was too high for too long. Too much fruit for one crust.... Read More
(3)
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Rating: 4 stars
11/13/2016
I would definitely give this a 5 for taste! I used 4 very small apples and it was still too much for the amount of crust. And the high heat for that length of time seemed off. I baked at 450 for 15 mins and then at 400 for 25 mins. Overall this is good and I made it work but the recipe isn't quite right. Read More
(2)
Rating: 4 stars
01/11/2018
I love to use this recipe as a starting point with some small alterations. Must add appx. 1/2-3/4 more flour than stated. I've made it using pears and apples but each time used just one big apple or pear. Instead of making one tart I made 3 to 5 depending on how much dough and filling I wound up with. These little desserts are much easier to roll out and fold up and cook quicker. I put the oven to 400 and began monitoring them at 20 minutes. Delicious! Read More
(1)
Rating: 5 stars
08/28/2015
A few apples fell from my tree looked good so I looked for a quick galette to use them. This fit the bill. I had a little of my pie pastry leftover so I used that instead. The filling was perfect and a great hit with the family. Read More
(1)
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Rating: 5 stars
11/29/2019
So much easier than making a traditional pie, tasted just as good if not better. Less time in the kitchen preparing too. Tastes fantastic! Loved it. Read More
(1)
Rating: 4 stars
01/14/2019
Glad I read the reviews and decreased the time at 450F to 15 mins- then 20 mins on 375F. It was perfectly done. Added egg wash on crust with Truvia instead ofI added ground ginger and corriander for a more complex flavor. For an extra touch, topped the fruit with chopped toasted pecans. I gave a rating of 4 because the ingredients would be better listed in order of use. Read More
(1)
Rating: 4 stars
05/28/2020
I shared a picture on May 27th before baking to see if this would help others. I used 3 1/2 medium apples. I also added a 1/2 tsp or so of lemon juice to the apple mixture because that’s what I always do with apple pie. I baked at 425 for 20 minutes then reduced heat to 375 for the remaining time. With modifications this is my favorite galette recipe. Read More