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corner shot of apple galette with slice taken out

Apple Galette

  • Author: Erin Clarkson
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 8 Servings 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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!



Pie Crust

Frangipane Filling

  • 70g unsalted butter, at room temperature
  • 100g granulated sugar
  • 1 large egg (about 50g not including the shell), at room temperature
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 100g almond meal / almond flour, sifted

Apple Topping

  • 4-5 medium apples, peeled and thinly sliced (see note in blog post about cutting apples)

Egg wash to finish - 1 egg whisked with 1 Tbsp water
Raw / turbinado sugar to finish (optional)



  1. Make Pie Crust as directed. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.


  1. In a medium bowl, cream together the butter and sugar with either a spatula or a handheld electric mixer until light and fluffy.
  2. Add the egg and mix well to combine. 
  3. Add the vanilla and salt and mix to incorporate.
  4. Add the almond flour, and fold in with a spatula. 
  5. Use immediately, or store in the fridge until ready to use.


  1. Remove one piece of the pie crust from the fridge. On a lightly floured surface, roll out the dough into a rectangle approximately 35x28cm (14x11"). Transfer to a sheet pan lined with parchment paper.
  2. Spread the pie crust with the frangipane, leaving a 2 inch (5cm) border around the edge. 
  3. Top the frangipane with the sliced apple, shingling the pieces so there is some overlap. 
  4. Brush the edges of the pie crust with egg wash, and then fold up the galette, adding a little egg wash between the folds on the corners to help them stick to each other. 
  5. Place the galette in the fridge for 20-30 minutes to chill while you preheat the oven to 375°f / 190°c. 
  6. Brush the galette crust with egg wash, then sprinkle the galette all over with raw sugar. 
  7. Bake the galette for 35 to 40 minutes, until the pastry is deep golden brown. If the pastry puffs up in the oven and seems to have formed a bubble, poke the bubble with a knife to help deflate it. 
  8. Remove the apple galette from the oven and leave on the pan to cool completely. 
  9. Store the galette lightly covered at room temperature. 


The recipe for homemade pie crust that is linked makes two crusts - this recipe uses one of them. If you need more help with par-baking, ready my post on how to blind bake pie crust

Keywords: galette, apple galette, frangipane, pie