Best Easy Apple Pie Filling Galette

This is the best easy apple pie filling galette that will ever grace your table. Kids will love the hold in your hand pocket style eating when made small enough, and is a delightful, decadent treat!

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The French galette is a ruff and tumble-looking dessert that tastes sublime! Easier to make than apple pie! The galette is a buttery crisp crust that acts like a pocket to hold a melt-in-your-mouth lightly spiced cinnamon apple filling like my Apple Tarte Tatin. And, what toppings will you choose?

❤️About This Recipe

Who isn't looking for an easy, quick dessert that tastes amazing?

This best easy apple pie filling galette is it!

With so many plusses it's hard to count them all, the pros outnumber the cons, by far!

First, a French galette is much less demanding than a regular pie crust.

• Just roll it out and if it turns out more oval or oblong, that's OK.
• Put the filling in, turn up the edges, and done.
• No worries about rolling it the right size to fit onto a pie pan. No fussing to fit it into the pan tightly without poking a hole in it. No crimping the edges to look like a work of art.

2. If you have fruit you can make a fruit galette, the variety of flavors is huge.

3. A galette can be made with just about any type of flour, all-purpose, cake flour, buckwheat flour (usually used for savory galettes like this Ham and Cheese Galette or this Buckwheat Ham and Egg Crepe), spelt flour, or even cornmeal. For an extra delicate texture and rich taste use puff pastry for a galette crust.

For more about galettes and how to make them see my complete guide on How To Make A Basic Crepe Recipe.

📸Ingredient Shot

📝Ingredient List

Pastry

• all-purpose flour or plain flour plus a little for shaping later
• salt
• white sugar
• unsalted butter

Filling

• 2 apples (See note to choose the best type of apple, I used Honeycrisp in this recipe.)
• ¼ cup brown sugar, dark or light
• 11/2 tablespoons flour
• 2 teaspoons lemon juice
• 1 teaspoon cinnamon

Glaze

• egg
• milk
• sugar to sprinkle over the top, large crystal sugar looks great like Turbinado sugar or Sanding sugar. (I didn't have either so I used regular refined table sugar. Looks good I think!)

See recipe card for quantities.

🔢Instructions

I am breaking the instructions up to match the ingredient lists above.

How to make the crust.

1. Step 1: Sift flour then measure, combine flour, salt, and sugar in a bowl using a whisk to maintain lightness.

2. Step 2: Cut in the cold butter with a pastry cutter or a fork, or use a mixer, but don't overmix. The butter should remain in large pea-size pieces to make the pastry light.

3. Step 3: It's OK if some pieces are larger than the others. The clumps of butter will ensure a light crispy crust.

4. Step 4: Drizzle the iced water over the ingredients in the bowl, a little at a time, working it in until all the flour is damp, don't overwork the dough. As soon as it all sticks together stop mixing.

5. Step 5: Form dough into a ball, place it on a parchment-lined cookie sheet, and flatten it into a disc. Wrap it in clear film, and put it in the fridge for half an hour.

6. Step 6: Cut in half when you take it out of the fridge if you want two smaller galettes.

How to make the filling.

1. Step 1: Peel the apples, core, and slice thinly. It is important to cut the apples into consistent thicknesses, for even cooking. You can add the lemon juice to prevent the apple slices from going brown while slicing. Add the dry ingredients.

2. Step 2: Stir the dry into the apples until they are well coated. Cover the bowl with clear film and place in the fridge while the crust is rolled out.

👩‍🍳How To Assemble The Galette

Two sizes to make this best easy apple pie filling galette.

One large galette can be rolled out to 14-15 inches which will make a galette that is 10-12 inches in diameter when finished.

Or it can be divided in two as I have done and rolled out to 8inches in diameter which yields two galettes that will be 5 inches in diameter. I like two as they are easier to handle and I can place them on a smaller baking sheet 7 by 12 inches that fits better in the fridge than one large one.

1. Step 1: Roll the pastry out flat to about ¼" thick. Do it on the parchment-lined cookie sheet you will bake them on, a separate rolling mat (this is what I use), or a countertop. Use flour liberally to prevent the dough from sticking.

2. Step 2: Place the filling in the center of the galette in a concentric pattern or just spoonful heaps is fine. Leave 11/2 to 2 inches around the edge to fold it over.

3. Step 3: Fold the dough over the filling by lifting and placing it over. Do not pull and stretch it.
   Beat the egg with a little milk or cream and liberally brush the tops of the galettes. Sprinkle sugar over the top.

4. Step 4: Bake in an oven set to 400°F/200°C/Gas 6 for 30-35 minutes for large and 25-30 minutes for small ones.

5. Step 5: The crust should be firm not soft to the touch, light, buttery, and crispy.

6. Step 6: I cut out shapes from the crust when flattening it to decorate the tops with hearts, stars, and flowers. I had to try out my new kitchen toy! (See them in the Kitchen Tools list.)

🔄Substitutions

The best easy apple pie filling galette is a versatile recipe and almost any fruit could be substituted.

• Pears and ginger
• Mixed Berries
• Plums
• Kiwi and honey

NOTE: The juicier the fruit the more flour will be needed.

❄️Storage

• In the refrigerator, the dough well wrapped, will keep for up to 3-4 days.
• In the freezer, the dough double-wrapped, for up to 3 months. To use the dough out of the freezer it will need to be unthawed in the refrigerator before rolling out.
• The cooked galettes will keep in the refrigerator for 1-2 days, but the crust may become soggy. They are best consumed the day they are made.
• The uncooked galettes like pie can be frozen, well wrapped for up to 2 months, and baked from frozen (never unthaw before baking) at 400°F/200°C/Gas 6 for 10 minutes then turn the oven down to 350°F/180°C/Gas 4 for another 10-15 minutes until filling on top bubbles. Keep an eye on it.
• The cooked galettes will keep in the freezer, double-wrapped for up to 6 months, after that the quality will deteriorate. When ready to use bake at 375°F/190°C/Gas 5 for 10 minutes, then turn the oven down to 350°F/180°C/Gas 4 for another 10 minutes until filling bubbles on top.

Always use a lined cookie sheet or non-stick sheets under the galettes to reheat in the oven.

FAQ

I hope you love the best easy apple pie filling galette as much as I do! ❤️️

If you are a big apple fan see my 9 Delightful Apple Season Recipes!

Related

Looking for other recipes like this? Try these:

📖 Recipe

Best Easy Apple Pie Filling Galette

Judith Coates

This is the best easy apple pie filling galette that will ever grace your table. Kids will love the hold in your hand pocket style eating when made small enough, and is a delightful, decadent treat!

Print Recipe Pin

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Crepes

Cuisine French

Servings 4

Ingredients

1x2x3x

For Pastry

• ▢ 1 cup all-purpose flour or plain flour plus a little for rolling later.
• ▢ 2 pinches of salt
• ▢ 1 tablespoon white sugar
• ▢ ⅓ cup unsalted cold butter
• ▢ 1-2 tablespoons iced water

For Filling

• ▢ 2 apples see note to choose the best type of apple
• ▢ ¼ cup brown sugar dark or light
• ▢ 11/2 tablespoons flour
• ▢ 2 teaspoons lemon juice
• ▢ 1 teaspoon cinnamon

For Glaze

• ▢ 1 egg
• ▢ 1 tablespoon cold milk
• ▢ 2-3 tablespoons sugar

Cook ModePrevent your screen from going dark

Instructions

 

For Pastry

• Sift flour then measure, combine flour, salt, and sugar in a bowl using a whisk to maintain lightness. 
• Cut in the cold butter with a pastry cutter or  a fork, or use a mixer, but don't overmix. The butter should remain in large pea size pieces to make the pastry light. It's OK if some pieces are larger than the others. The clumps of butter will ensure a light crispy crust.
• Drizzle the iced water over the ingredients in the bowl, a little at a time, working it in until all the flour is damp, don't over work the dough. As soon as it all sticks together stop mixing. 
• Shape the dough into a ball and flatten into a disc, wrap in clear film, and place in fridge for half an hour. 

For Filling

• Peel the apples, core, and slice thinly. It is important to cut the apples into consistent thicknesses, for even cooking. You can add the lemon juice to prevent the apple slices from going brown while slicing. Add the dry ingredients.
• Stir the dry into the apples until they are well coated. Cover the bowl with clear film and place in the fridge while the crust is rolled out.

How To Assemble The Galette

• Roll the pastry out flat to about ¼" thick. You can do it on the parchment-lined cookie sheet you will bake them on, a separate rolling mat (this is what I use), or a countertop. Use flour liberally to prevent the dough from sticking.
• Place the filling in the center of the galette in a concentric pattern or just spoonful heaps is fine. Leave 11/2 to 2 inches around the edge to fold it over.
• Fold the dough over the filling by lifting and placing it over. Do not pull and stretch it. 
• Glaze: Beat the egg with a little milk or cream and liberally brush the tops of the galettes. Sprinkle sugar over the top. (I used regular granulated sugar and I think they look great!)
• Bake in an oven set to 400°F/200°C/Gas 6 for 30-35 minutes for large and 25-30 minutes for small ones.
• The crust should be firm, not soft, to the touch, light, buttery, and crispy.
• I cut out shapes to decorate the tops with hearts, stars, and flowers. I had to try out my new kitchen toy!

Notes

The best loved apples for pies and galettes by great home cooks.

Braeburn, Cortland, Crispin (Mutsu), Fuji, Gala, Golden Delicious, Granny Smith, Haralson, Honeycrisp, Honey Gold, Jonagold or Jonathan, Newtown Pippin, Northern Spy

Types of large crystal sugar for dusting baked goods:

• Turbinado Sugar
• Sanding Sugar 
• Pearl Sugar

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