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Easier than making a pie, Easy Apple Galette with Pie Crust has apples, cinnamon, butter, and caramel piled high into the center of a flaky and buttery pastry crust.

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Apple tart


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.

Galette with apples, caramel and pecans


I used one Granny Smith and one Honey Crisp apple. Other varieties of apples good for baking are Granny SmithGala, and Mutsu (Crispin).

Galette with apples, caramel and pecans


  • 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.

Apple galette


More apple recipes you’ll enjoy

  1. Caramel Apple Cobbler
  2. Fresh Apple Cake
  3. Gourmet Candy-Coated Caramel Apple Creations
  4. Easy Apple Pie Bites
  5. Favorite Caramel Apple Blondies with Browned Butter Frosting
  6. 15-Minute Mini Apple Pies
  7. Apple Chess Pie with Streusel Top

⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5 rating and comment.

 Apple Galette

Apple tart


Easy Apple Galette with Pie Crust has apples, cinnamon, butter, and caramel piled high into the center of a flaky and buttery pastry crust.
Author: Paula
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 21 hours
Servings: 6 servings


  • 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
  • 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.
  • In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, and salt.
  • 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.)
  • Cut the galette into 6-8 slices. Top each slice with vanilla ice cream or whipped cream, if desired. Store in an airtight container in the refrigerator for up to 4 days. The crust gets pretty soggy after that.


Calories: 117kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 117mg | Fiber: 2g | Sugar: 21g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
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  1. 5 stars
    Easy is right! I always have leftover marshmallows and caramels that I don’t know what to do with them 🙂

  2. 5 stars
    Galettes really are the best. I always seem to have a bit of pastry left over when making pies and this is the perfect way to use it up. It’s not fancy but it sure is tasty!

5 from 7 votes (5 ratings without comment)

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