EASY APPLE GALETTE WITH PIE CRUST
A Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. Basically, a rustic pie with fruit or vegetables and without a pie pan or any fancy dough designs on top. Sometimes they’re called tarts.
I particularly love galette because there’s more crust to filling ratio.
I made this super simple dessert frugally with apples I needed to use and a store-bought pie crust. Prepping it took only about 5 minutes.
BEST APPLES FOR BAKING
I used one Granny Smith and one Honey Crisp apple. Other varieties of apples good for baking are Granny Smith, Gala, and Mutsu (Crispin).
TIPS AND MORE
- First, I primarily use the lemon to keep the apples from turning brown. You can omit it.
- As well, you can add vanilla extract for flavor if you omit the lemon juice.
- I added the marshmallows and caramels for fun. You can omit them. Furthermore, you can drizzle caramel ice cream sauce when you serve it.
- You can add 1 or 2 more apples if you want. I had two that I needed to use. As well, don’t worry about them being piled high in the center, they’ll cook down.
- Also, you can use pears if you prefer. During the summer you can use peaches.
- Finally, start checking your galette at 35 minutes the first time you cook it especially. Honestly, I thought it would cook much faster. Mine took almost 50 minutes at 375°F.
More apple recipes you’ll enjoy
- Caramel Apple Cobbler
- Fresh Apple Cake
- Gourmet Candy-Coated Caramel Apple Creations
- Easy Apple Pie Bites
- Favorite Caramel Apple Blondies with Browned Butter Frosting
- 15-Minute Mini Apple Pies
- Apple Chess Pie with Streusel Top
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EASY APPLE GALETTE WITH PIE CRUST
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- 1 refrigerated pie crust they usually come 2 to a pack in the refrigerated section
- 2 medium apples cored, sliced thin or diced
- 1 medium lemon juiced
- 3 tablespoons coconut sugar brown or granulated can be used
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup mini marshmallows
- 7-8 Kraft caramels like this, unwrapped
- First, remove the dough from the refrigerator and let stand for 15 minutes otherwise it'll break when you're trying to roll it.
- Preheat the oven to 375°F.
- Line a rimmed sheet pan with non-stick foil, parchment, or a silicone mat.
- Gently flatten the refrigerated pie crust flat. Then flour your rolling pin lightly and roll the dough out into an 11-inch circle. Brush off the excess flour.
- Transfer the dough to the prepared baking sheet, cover with plastic wrap to prevent it from drying out, and refrigerate for 15 minutes, or while to cook the apples.
- Spoon the apple filling into the center of the dough. You'll need to mound it in the center slightly. Leave a 2-inch border. Top with marshmallows and caramels.
- Now, gently fold the edges of the dough over the apples. Pleat it if necessary. (You can brush the pastry with a beaten egg to help it brown better. I rarely do this step.)
- Bake the galette on the middle rack in the 375°F oven until the crust is golden and the apples are tender. It may take 40 to 50 minutes depending on your oven.
- Transfer the pan to a wire rack and let the galette cool. (There's nothing I love more than a warm apple pie/galette. Just be aware that if you cut it before it has cooled completely, you won't get clean cuts and it may fall apart.)