Easy Apple Galette Recipe With Pie Dough
This delicious apple galette recipe is an easier take on an apple pie. Satisfy your fall apple pie cravings without all the fuss!
Equipment
- Rolling Pin
- Baking paper
Ingredients
Pie Dough (adapted from Scheck Eats)
- 485 gs all-purpose flour
- 1 tsp salt
- 30 gs white granulated sugar
- 340 gs unsalted butter, frozen and cut into squares
- 100 ml water, with extra ice
- 100 ml apple cider vinegar
Apple Pie Filling
- 300 gs (about 2) apples, peeled and sliced I have used a mix of granny smith and gala apples
- 50 gs packed brown sugar
- 12 gs all-purpose flour
- 2 tsps lemon juice
- 1.5 tsp cinnamon powder
Apple Caramel Sauce
- 100 ml reserved apple liquid from the filling
- 20 gs unsalted butter
- 50 ml liquid whipping cream
Topping
- 1 egg mixed with a splash of milk
- Granulated sugar
Instructions
Pie Dough (Adapted from Scheck Eats)
- In a bowl, combine the dry ingredients - flour, salt, and sugar.485 gs all-purpose flour, 1 tsp salt, 30 gs white granulated sugar
- Place the cold butter* on top of the dry ingredients, then rub it into the flour mixture using your fingers until there are flat, irregular strips of butter in the dough. Don't overwork the mixture*. If the butter is getting too soft, let it chill in the fridge for 10-15 minutes before continuing.340 gs unsalted butter, frozen and cut into squares
- Combine the water (with ice cubes) and the apple cider vinegar. Start adding the cold liquid mixture* into the dough, a little at a time, and mix it in. Add the liquid gradually until the dough just holds its shape when pressed together. You will likely not need to use the entire liquid mix, make sure you are adding it a little at a time.100 ml water, with extra ice, 100 ml apple cider vinegar
- Transfer the dough to a baking sheet and press it together gently to form a rough rectangle, a few crumbs and uneven edges are okay. Cut the rectangle into three parts and stack them on top of each other and press down on them using your palms and create a new rectangle. Press any crumbly bits into the dough then repeat the process. This creates a faux lamination in the dough and results in flaky, crunchy layers.
- Divide the dough into two and wrap each part tightly in cling film. Let the dough chill in the fridge for at least one hour before rolling it. One part of the dough will be enough to make this galette. You can freeze the other half and use it for up to 3 months. Meanwhile, create the apple pie filling
Apple Pie Filling
- In a bowl, combine the apple slices, brown sugar, flour, cinnamon powder, and lemon juice, and mix together until the apples are fully coated. Let the filling chill in the fridge for 10-15 minutes while you roll out the pastry dough.300 gs (about 2) apples, peeled and sliced, 50 gs packed brown sugar, 12 gs all-purpose flour, 2 tsps lemon juice, 1.5 tsp cinnamon powder
- Pre-heat the oven to 180 degrees Celsius.
- To roll out the pastry dough, place it in between two baking sheets, then roll it to 2-3mm thickness. Cut the edges on the dough to create a roughly clean oval shape, then place the apple slices in the center of the dough, leaving a 1-2 inch empty border on the edges. Make sure you are not adding the excess liquid from the apple to the dough. Fold the edges of the pie dough inwards towards the filling like you would a piece of cloth. Don't worry about making it too pretty, a galette is supposed to be rough. Make sure all the corners are sealed properly.
- Brush the pastry with the egg wash and sprinkle granulated white sugar on top. Bake the pie until the crust is golden brown and the filling is bubbling. If the bottom of the pie starts to get dark before the top has baked properly, switch off the bottom burner and turn on the top burner of the oven.1 egg mixed with a splash of milk, Granulated sugar
- Make the apple caramel: while the pie is baking, add the remaining apple liquid from the filling (you can adjust the measurement based on the amount of reserved apple liquid you have remaining from the filling) to a saucepan and cook it for 2 minutes until it thickens. Add the butter and whisk until it's properly incorporated into the syrup, then add the whipping cream and whisk until properly combined. Top the pie with the apple caramel as soon as it comes out of the oven so that it melts into the filling from the heat.100 ml reserved apple liquid from the filling, 20 gs unsalted butter, 50 ml liquid whipping cream
- Top the warm apple galette with ice cream and enjoy!
Notes
Storage
The apple galette can be stored in an air-tight container in the fridge for 2 days.Make Ahead
The pie dough can be made ahead and stored in the freezer for up to 3 months. If using frozen dough, thaw the dough in the fridge overnight before using.Tips & Tricks
- Using cold butter: The cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don't overwork the mixture: the key to a good pie crust is to work it as less as possible. The dough should still have chunks of cold butter at the end to create the flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use minimum amount of liquid: this recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough: for at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper: this makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times: if at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.