Apple Galette

Easy Apple Galette is the perfect apple dessert recipe. This apple galette recipe has a flaky homemade pie crust, a frangipane filling, and a sliced apple topping. A galette gives you the taste of pie but with a whole lot less work - they are a super easy fall dessert!

Easy Apple Galette

Hi hi! Just popping in to share the recipe for this super easy apple galette! I love making homemade pie recipes, particularly apple pie, but sometimes you need something a little more simple and this apple galette recipe ticks all the boxes - flaky homemade pie crust, frangipane filling, and a super pretty but delicious fresh apple topping.

Homemade Galette is the perfect apple dessert recipe - you can make it ahead of time, and re warm when you are ready to eat. Apple desserts are a great way to use up any slightly sad or tired fruit - I often have a few apples kicking around in my fridge and usually turn them into an apple crumble, but a galette is a super fun option too.

What is a Galette?

A galette is essentially a freeform pie recipe. They are often round, however I went a little rogue and made a rectangle galette instead here.

A galette all the components of a pie, but instead of being made in a pie dish, the pie crust is rolled out flat, placed on a baking sheet, then topped with the toppings, then folded up to enclose them all. The whole thing then gets baked until it is perfectly golden, the pastry is beautifully flaky, and the apples are cooked.

Galettes can have a variety of filling, and an apple galette is a classic. Instead of going with a pre cooked apple pie filling like I would usually use in a homemade apple pie, I added a super easy frangipane filling, and topped it with sliced apples.

I tried making this galette with a more traditional apple pie filling made from sliced apple, flour, and sugar, and found that the frangipane version was much nicer - the almond paste held up the apples nicely, and really complimented them.

Homemade Pie Crust for Galette Dough

I use my go to homemade pie crust recipe for this apple galette. The recipe makes two crusts, so enough for two single crust pies, one double crust pie, or two galettes.

You will only use one of the pie crusts in this apple galette recipe, but you can put the other one into the freezer tightly wrapped in plastic wrap for another time - you can freeze pie crust for up to three months.

To defrost pie crust, place it in the fridge overnight.

Get my tips and tricks for pie crust in my homemade pie crust recipe!

Easy Frangipane Filling

I filled this apple galette with a super easy frangipane. Frangipane is a filling made from a mixture of butter, sugar, egg, and almond flour, and is the basis of a lot of french desserts.

Frangipane adds flavour and sweetness, but also bakes up into a super moist, delicious filling that surrounds the apples. It is super easy to make:

• Combine unsalted butter and sugar in a bowl, and mix until light and fluffy.
• Add the egg and mix to combine.
• Add vanilla and a pinch of salt.
• Add the ground almonds and mix to combine.

Frangipane can be made ahead and stored until you are ready to use it - I usually just make it just before I assemble the apple galette.

What are the best baking apples to use for a galette?

When it comes to baking apples, a lot of it is down to personal preference. For this apple galette recipe, I used granny smith apples, as they are nice and tart and hold their shape well in the oven.

You can use a range of apples if you like to get different flavours and textures (I often do this in an apple pie), but for this apple galette I kept things easy and used granny smith. Braeburn, gala, or jonagold would work great here too.

How to cut apples for baking

You need 4-5 apples for this recipe. I know that this goes against my regular mantra of 'grams or go GTFO' but because we aren't adding anything else to the apples, you just need enough to cover the frangipane on your galette. If you want to make a pattern like I did, five apples is a good amount so that you have a little wiggle room for pieces which aren't the right shape.

I went for a shingled look with my apples - to do this I sectioned up the apple, then cut it into thin slices and arranged them over the surface of the frangipane. Here is how I cut the apple to make as many slices as possible:

• Peel the apples. I like mine peeled, if you like the peel left on then you can do that too.
• Make four cuts around the core of the apple, taking a section off each time - this will leave you with one 'circular' section, two pieces with a rounded edge on one side and a flat piece on the other side, and one smaller piece with two straight edges.
• Cut the rounded sides off the pieces - either snack on them or save for something else, to give you pieces of apple you can slice into evenly sized slices.
• Thinly slice the apples, arranging them into groups of four. To arrange on the galette, I did four groups across and six down, so you will need 24 'groups' of apple slices.

If this seems super complicated and too much work, you can simply slice as much apple as you like, and arrange over the surface of the frangipane. You don't have to make it look fancy - it will be delicious either way.

How to assemble a galette

Assembling this apple galette recipe is super easy - make sure you give yourself enough time for it to chill in the fridge for about half an hour before you bake it.

• Roll out the pastry with a rolling pin. I go for a 35x28cm (14x11") rectangle. If you start with the dough in a general rectangle shape, this will make rolling it out into a rectangle much easier. Don't worry about getting it perfectly straight - if you are worried you can trim it to be straight, but it will likely unfold a little in the oven anyway.
• Spread a rectangle of frangipane over the rolled out pie crust, leaving a 2-inch border (about 5cm) around the outside.
• Add the apples in whatever pattern you like - I did shingled slices, alternating the way that they faced to form a pattern.
• Egg wash around the edges of the crust, then fold up the edges of the galette. Put a little egg wash in the corner of each edge before you do the fold to help the pieces of crust stick to each other.
• Chill the galette for about half an hour while you preheat the oven.
• Egg wash the pastry and sprinkle the whole galette with raw / turbinado sugar if you like, then bake until perfectly golden brown.

How to avoid a soggy bottom on a galette

It is important that you get a nice solid bake on this apple galette recipe so that you have a nice, sturdy galette. Don't be afraid to bake it until the pastry is deeply golden brown - this not only adds flavour, but flaky pastry is an amazing texture and means the apple galette will hold up nicely.

I find that the bottom heating setting on my oven is best for making pies and galettes. If you find that your pastry is browning too much on the top before the filling and crust are properly baked, you can tent the galette with foil.

FAQ for Apple Galette

What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page

How do you store galette?
Store your galette at room temperature, lightly covered. To refresh, you can heat in the oven to help re crisp the pastry.

Help - my galette came out wonky!
Sometimes a galette will unfold slightly in the oven, especially if you have a super flaky pie crust. This is totally fine - the frangipane is not runny so will not leak, and a galette is meant to be rustic!

What is raw sugar?
Raw sugar is the slightly coarse, golden brown sugar that is often supplied in cafes for coffee. I like adding it to add texture and crunch - it is often also called turbinado sugar, demerara sugar, or sugar in the raw. It is totally optional - leave it off if you like. I like finishing pies with it, and in the case of this apple galette I also sprinkle it over the apples before baking.

For more apple dessert recipes, check out:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

Recipe For Apple Galette

Print