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Best Easy Apple Pie Filling Galette

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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?

A light brown galette on a white plate with orange flowers on the side and a pink French bull dog figurine.

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❤️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 finicky 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.

Golden brown galette on a white plate.

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

📸Ingredient Shot

A clear photo of all the ingredients with a label for each one.

📝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

The Most Loved Apples for Pies And Galettes

Some great home chefs use a mixture of tart and sweet!

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

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!)

Types Of Sugar

For dusting baked goods.

  • Turbinado Sugar
  • Sanding Sugar
  • Pearl Sugar

See recipe card for quantities.

A step-by-step picture instruction of how to make this apple galette.

🔢Instructions

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

How to make the crust.

Dry ingredients in clear glass bowl with blue whisk.
  1. Step 1: Sift flour then measure, combine flour, salt, and sugar in a bowl using a whisk to maintain lightness.
Cubes of yellow butter and the dry ingredients in a clear glass bowl with a blue whisk.
  1. 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.
A clear glass bowl with lumpy, white flour and a brown handled pastry cutter.
  1. Step 3: It's OK if some pieces are larger than the others. The clumps of butter will ensure a light crispy crust.
  1. 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.
Beige pastry ball on a white parchment lined silver cookie sheet.
  1. 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.
Two beige balls of pastry dough on a floured silicone mat.
  1. Step 6: Cut in half when you take it out of the fridge if you want two smaller galettes.

How to make the filling.

Light yellow apple slices with brown sugar and white flour ready for mixing in a clear bowl with a grey spoon.
  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.
Sliced apples covered in brown sugar and cinnamon in a clear bowl with a grey spoon.
  1. 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.

Top Tip

If you are multiplying the recipe to make a larger quantity then sprinkle the lemon juice on the apples as you slice them. This will keep them from turning brown. If you are only using 2 apples as I did here then it is not necessary, but I did it to be sure.

👩‍🍳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.

Two beige galette pastry shells, one filled and folded and the other one rolled flat still filled with brown runny apple filling.
  1. Step 1: 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.
One beige galette rolled flat with brown juicy apple slices arranged in the middle on a lined cookie sheet.
  1. 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.
Two uncooked white galettes folded over the yellow and brown apple filling on a parchment paper lined cookie sheet.
  1. 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.
Two brown, beige, and yellow galettes cooling on the cookie sheet.
  1. 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.
Two biege, yellow, and brown galettes cooling on oily parchment paper on a cooling rack.
  1. Step 5: The crust should be firm not soft to the touch, light, buttery, and crispy.
Lightly browned galettes on oily parchment paper.
  1. 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.)
One beige and golden brown galette cut in fours on a white plate with white ice cream on the side.

List Of Toppings

For Serving Cold

  • Caramel Sauce
  • Salted Caramel
  • Crème Fraîche
  • Whipped Cream
  • Drizzle with icing

For Serving Hot

  • Hot Caramel Sauce
  • Salted Caramel
  • Crème Fraîche
  • French Vanilla Ice Cream
  • Butterscotch Ripple Ice Cream

Other recipes these toppings would be great with!

So many of my chocolate recipes would be extravagant with some of these toppings like Easy Chocolate Mousse, French Chocolate Mousse, and French Chocolate Souffle.

And what about other apple recipes with caramel sauce or ice cream like Apple Tart Recipe or French Apple Tart.

We don't want to forget other fruits like Baked Pears in ginger cream sauce could only be made better with some toppings like caramel sauce and salted caramel.

🔄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.

Kitchen Tools

  • Great cookie cutter set - my new toys (although they are small for cookies in my world, but awesome for cut-out decorations. 😉)
  • cookie sheets
  • mixing bowls

❄️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.

A light brown galette on a white plate with orange flowers and cinnamon sticks.

FAQ

How do you keep the bottom of a galette from getting soggy?

Brush the bottom of the galette with an egg wash which is a beaten egg using a pastry brush. But, I have never had a problem with soggy bottom crusts. This recipe yields crispy, delightful bottoms!

What is the difference between a pie and a galette?

A pie is baked in a dish but a galette is free form, simply a rolled crust that holds the filling by folding the sides over the top. Similar to a pocket.

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!

Looking for other recipes like this? Try these:

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A light brown galette on a white plate with orange flowers on the side and a pink French bull dog figurine.

Best Easy Apple Pie Filling Galette

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Description

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!

Ingredients

Units Scale

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

Instructions

For Pastry

  1. Sift flour then measure, combine flour, salt, and sugar in a bowl using a whisk to maintain lightness. 
  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. It's OK if some pieces are larger than the others. The clumps of butter will ensure a light crispy crust.
  3. 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. 
  4. 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

  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. 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

  1. 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.
  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. Fold the dough over the filling by lifting and placing it over. Do not pull and stretch it. 
  4. 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!)
  5. 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.
  6. The crust should be firm, not soft, to the touch, light, buttery, and crispy.
  7. 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
  • Prep Time: 40
  • Rest Time: 1-3 hours
  • Cook Time: 25-35 minutes
  • Category: Crepes
  • Method: oven
  • Cuisine: French

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