Is this month flying by or what? Thanksgiving is right around the corner yet I’d swear that Halloween was just a week ago. It’s crazy! If you’re in panic mode right now, fear not, because I’m all about easy recipes. And juicy apple galette is not only simple, but delicious. 🙂
There are three major components to this recipe: A flaky, buttery homemade pie dough base, juice granny smith apples (or any apple of your choice), and my super quick and easy homemade butterscotch recipe. You don’t have to stop there though. The first time I made this I alternated apple slices with pear slices and then dotted the whole thing with cranberries. I’ve seen other versions made with rhubarb, blueberries, peaches—pretty much any fruit you can think of. There are even savory versions with tomato and feta, grilled chicken and goat cheese, etc. It’s up to you! But for now, Thanksgiving just isn’t Thanksgiving without some rustic apple dessert.
As always, the full printable recipe is located at the bottom of this page. But keep reading for step-by-step instructions. 🙂
I used to be scared to death to make pie dough, which is funny because the process is a lot like making scones. The recipe I use includes an egg yolk, which not only improves color but makes the dough come together like a dream. To begin, whisk together the flour, sugar, and salt.
Now using a couple forks or a pastry cutter, add the cold, cubed butter to the bowl and mash it all in there until the largest piece of butter is no bigger than a pea. See, just like scones.
Whisk the egg yolk with a couple tablespoons of water and pour that into the flour mixture.
Now ditch the whisk and get in there with your hands, working the liquid into the flour. If it doesn’t seem to want to come together you can more ice water one tablespoon at a time until it does (I added two more tablespoons).
Dump the dough onto a lightly floured surface and knead it a couple times to bring it together even more before flattening it into a disk shape and wrapping it in plastic wrap. Refrigerate the dough for a half an hour to let the butter firm out again.
You’ve seen this pastry mat in like all of my posts (best gift!) Here I am finally using it as it was intended. 😛 The dough needs to be rolled out to 16 inches, or the last ring on this mat. If you don’t have a mat like this then hopefully you have a tape measure! When you first start rolling it out you’ll think there is no way you’ll make it, but just hang tight because you’ll get there.
See? A floured surface does wonders to keep the dough from sticking, so make you sure you have a little bowl of it on hand so that you can add more if needed. Also, don’t be discouraged if you can’t keep the dough totally round. It’s a galette!
This next part is super important: transfer the dough to a parchment lined baking sheet. The easiest way to do this is by wrapping the dough around the rolling pin and unrolling it on the tray. Alternatively, if you roll out the dough on top of parchment paper in the first place you can simply pick up the sheet and move it over (Why didn’t I think of that?). See, I’m still learning. 😛 The first time I made this I dumped all of my (slightly wet) fruit filling on top first and then tried to move it to the baking sheet. It was a nightmare. Don’t do that.
Now for the filling, which I actually recommend starting during that 30 minute period that the dough is resting in the refrigerator before you roll it out. In a small dish, stir together a tablespoon of cornstarch and a half cup of sugar. This is also the time to add any spices you may want, such as cinnamon, cloves, ginger, etc.
Pour about half of the sugar mixture over your peeled, cored, and sliced apples. But do this right before you plan to arrange them over the dough, otherwise the apples will begin to macerate and release their juices, resulting in a filling that is too wet. Then your galette will have a soggy bottom, and no one wants that.
Tightly pack the fruit in the middle of the dough then pour on the rest of the sugar/cornstarch mixture. Dot with butter.
Now roll up the edges of the dough, creating a little apple bed. Cut off any excess dough. Brush the outside with egg wash (egg white + splash of water) to ensure the crust gets nice and golden brown. If you have any decorating or sanding sugar, feel free to sprinkle that on as well for an extra bit of sweetness.
Now BAKE in a preheated 400°F oven for approximately 10 minutes. Then reduce the temperature to 375°F and bake 20-25 minutes longer, or until the apples look soft and the edges are golden brown.
If you missed my homemade butterscotch recipe, it’s linked at the top of this post. It takes about 10 minutes from start to finish and it is sure to become a staple all year round.
You can drizzle the butterscotch on the galette with a spoon, piping bag, or in a little squeeze bottle like the one I have here.
This is best to do after it’s had a bit of time to cool down. Don’t mind my mess, I did it for the sake of art! Something about having butterscotch in a squeeze bottle just makes you want to go crazy.
As you can see, I also opted to top mine with some chopped walnuts. Totally optional!
But there you have it! Every bite is loaded with apple and sweet butterscotch flavor, without any of the hassle of making an actual pie. Who could ask for more? As always, please let me know in the comments if you tried this recipe (or if you intend to try it). You can also follow me on Facebook, Twitter, Pinterest, Instagram, Bloglovin and more! Make sure to tag me if you want me to see your post. 🙂
Until next time!
- 1 1/4 cups (180 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into cubes
- 1 large egg yolk mixed with 2 tablespoons ice water
- 1 large egg white plus 1 tablespoon water for egg wash.
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 2-3 medium sized apples
- One batch homemade butterscotch sauce (available on site)
- Chopped walnuts (optional)
- Whisk together the flour, sugar, and salt in a medium bowl.
- Add the cold, cubed butter and work into the flour mixture using forks, a pastry cutter, or your fingers until the largest butter pieces are no bigger than a pea.
- Whisk the egg yolk with 2 tablespoons of water and pour it over the dough. Use your hands to work it all together, adding more water if you need to a tablespoon at a time.
- Dump the dough onto a lightly floured surface and knead it a few times before flattening it into a disc and wrapping it plastic wrap.
- Refrigerate the dough for 30 minutes.
- Stir the cornstach into the sugar until fully combined. Peel, core, and slice the apples to 1/2 inch thickness.
- Preheat the oven to 400 degrees F.
- Roll out the freshly chilled dough on a lightly floured surface until it reaches approximately 16 inches in diameter. Transfer the dough to a parchment lined baking sheet.
- Pour half of the sugar/cornstarch mixture over the apples and toss to coat. Pack the slices together in the middle of the dough and then pour over the remaining sugar. Dot with butter.
- Roll the dough up and around the edges of the apples, cutting off any excess.
- Use a pastry brush to brush the dough with some egg wash.
- Bake for 10 minutes, then reduce the temperature to 375 and bake for 20-25 minutes more, or until the apples look soft and the crust is golden brown.
- Allow to cool for 15-20 minutes before drizzling on the butterscotch sauce and walnuts (optional)