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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 (makes two)

  • 375g all-purpose flour
  • Pinch of Salt
  • 2 tsp (8g) sugar
  • 225g cold unsalted butter, cut into cubes
  • 240g cold water
  • 1 cup ice
  • 60g Apple cider vinegar

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. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
  2. Working quickly, using a pastry blender or  your thumb and fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  3. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 120g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
  4. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
  5. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Divide the dough into two pieces, and shape each into a disc by folding the edges under, then shape into a rectangle. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using. Store pie crust in the fridge for up to 3 days, or in the freezer for up to 3 months. You will only use one of the pieces of dough for this recipe - store the other for another time.


  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. 

Keywords: galette, apple galette, frangipane, pie