Apple Galette is a free-form apple pie with a flaky pie crust that gently encircles tart apples, brown sugar, and walnuts. This galette is less sweet and more of an everyday dessert, versus something for a fancy dinner party, though that’s never stopped me serving it at one.
For this dessert, I use my standard pie crust, thinly sliced apples, lots of butter, brown sugar, and walnuts to add crunch.
The two apple trees in my family are twenty years old and gnarled like weather worn soldiers. One produces Haralson, a good tart pie apple and the other Prairie Spy, which is good for eating. The apples have never been sprayed, they are bumpy and misshapen and have blemishes. You could never sell these things at a supermarket.
As they turn red and reach their full size in the late fall we pick them. Apple mayhem sets in and my children’s capacity for applesauce maxes out. I am always in need of new apple recipes to try and that is where the most remarkably easy open faced, rustic pie fits in.
Apple Galette is done in a flash and can sit on your counter for a day or two if you don’t happen to eat it all in one sitting. I actually think it is better the day after it is baked.
Prep Time: 20 minutes
Cooking Time: 30 to 35 minutes
Servings: 6 to 8 servings
To make the galette you can either make your own pie crust or use a store-bought crust.
Once the pie crust is ready, melt a stick of butter and a pinch of salt in a small sauce pan. When the butter is melted, add the brown sugar and nuts, stir to combine, remove from the heat.
Roll out the pie crust on a cookie sheet-sized piece of parchment.
Cut the apples and layer the slices leaving a 1-1/2 inch border of pie dough on the edge. Spoon the butter and brown sugar mixture over the apples, until covered.
Lightly wrap the pie crust border over the edge of the apples so that the majority of the apples are still visible.
Egg wash the crust and bake at 375℉ for 20-30 minutes. When the pie crust turns a light golden brown, remove the Galette from the oven.
Serve with ice cream, whipped cream, or by itself.