EASY APPLE GALETTE WITH PIE CRUST
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Easier than making a pie, Easy Apple Galette with Pie Crust has apples, cinnamon,
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
⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5 rating and comment.
EASY APPLE GALETTE WITH PIE CRUST
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Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Easy is right! I always have leftover marshmallows and caramels that I don’t know what to do with them 🙂
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!