Rustic Apple Galette: A Free-Form French Classic with Cozy Fall Flavor

If pie is the well-dressed guest at the dinner table, the Apple Galette is its effortlessly chic cousin—unfussy, rustic, and irresistibly good. With flaky, golden pastry wrapped loosely around layers of cinnamon-spiced apples, a galette is as easy to make as it is elegant to serve.

Unlike a traditional pie, galettes are free-form and forgiving. There’s no pressure to crimp edges perfectly or fit dough into a dish. Instead, this French-inspired tart celebrates imperfection with its casually folded crust and bubbling fruit center. It’s the perfect dessert when you want something warm, beautiful, and just a bit impressive—without breaking a sweat.

Whether you’re hosting a dinner party, celebrating the season, or simply craving something baked and apple-laced, this Apple Galette delivers everything you love about homemade dessert with half the effort.

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Ingredients

Ingredient	Quantity
Pie dough (homemade or store-bought)	1 round (about 9–10 inches)
Apples (thinly sliced)	3 medium (e.g., Granny Smith, Honeycrisp)
Brown sugar	1/4 cup
Granulated sugar	1 tablespoon (for topping)
Ground cinnamon	1 teaspoon
Ground nutmeg (optional)	1/4 teaspoon
All-purpose flour	1 tablespoon
Lemon juice	1 tablespoon
Unsalted butter	1 tablespoon, cut into bits
Egg (for egg wash)	1, beaten

Ingredient Notes:

• Apples: Choose firm, tart varieties for best texture and flavor—mix types for complexity.
• Pie Dough: Use a buttery homemade crust for best flavor, or a quality store-bought one in a pinch.
• Sugar: Brown sugar adds depth; a light dusting of granulated sugar gives the crust sparkle.
• Egg Wash: Gives the crust a shiny, golden finish—optional, but recommended.

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Equipment Needed

• Baking Sheet: Lined with parchment for easy transfer and cleanup.
• Mixing Bowl: For tossing the apples and spices.
• Rolling Pin: To roll the dough if using homemade or store-bought that’s not pre-rolled.
• Pastry Brush: For applying egg wash.
• Knife or Mandoline: To slice apples thinly and evenly.

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Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare the Filling
In a large bowl, toss the thinly sliced apples with brown sugar, cinnamon, nutmeg (if using), lemon juice, and flour. Let sit for 5–10 minutes while you prep the dough—this draws out juices and blends flavors.

3. Roll Out the Dough
On a floured surface, roll out your dough into a 12-inch circle. Transfer it to the prepared baking sheet before filling—it’s easier than moving it afterward.

4. Assemble the Galette
Arrange the apple mixture in the center of the dough, leaving a 2-inch border all the way around. Dot the top of the apples with small pieces of butter.

5. Fold the Edges
Fold the edges of the dough inward over the apples, overlapping the edges slightly and leaving the center exposed. Press lightly to seal folds. Brush the crust with egg wash and sprinkle with granulated sugar for shine and crunch.

6. Bake Until Golden
Bake the galette for 35–40 minutes, or until the crust is golden and crisp and the apple filling is bubbling slightly.

7. Cool and Serve
Let cool on the baking sheet for at least 10 minutes. Slice and serve warm or at room temperature, with vanilla ice cream, whipped cream, or a drizzle of honey or caramel sauce.

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Tips and Variations

• Cheesy Crust: Add 1/4 cup grated sharp cheddar to the crust for a savory twist that complements the apples.
• Fruit Mix-Ins: Combine apples with sliced pears, cranberries, or even figs for a seasonal upgrade.
• Spice Blend: Use apple pie spice instead of cinnamon and nutmeg for added depth.
• Rustic Crumb Finish: Sprinkle a little oat crumble over the apples before baking for a hybrid crisp-galette.
• Vegan Option: Use vegan pie dough and brush with plant-based milk instead of egg wash.

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Serving Suggestions

Elegant Presentation:
Serve slices on dessert plates with a quenelle of whipped cream or a scoop of bourbon vanilla ice cream. Add a fresh mint leaf or a thin apple chip for garnish.

Cozy and Casual:
Serve warm from the baking tray, cut into rustic wedges, and topped with warm caramel sauce or spiced maple syrup.

Side Drinks:
Pair with spiced chai, hot cider, or a glass of sparkling Moscato for a truly seasonal dessert experience.

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Pairings

Wine:

• Sparkling Rosé: Offers brightness and a touch of fruit to complement the apples.
• Chenin Blanc: Off-dry styles pair beautifully with cinnamon and caramelized flavors.

Cocktails:

• Apple Brandy Old Fashioned: Echoes and elevates the apple notes.
• Spiked Cider: Warm or chilled, it’s the perfect cozy match.

Non-Alcoholic:

• Warm Chai or Earl Grey Tea: Adds complexity and warmth.
• Sparkling Water with Lemon and Honey: A clean, crisp contrast.

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Storage and Reheating

Storage:
Store leftover galette, loosely covered, at room temperature for 1 day, or refrigerate for up to 3 days.

Reheating:

• Oven: Warm at 325°F for 8–10 minutes for best texture.
• Microwave: Heat individual slices for 20–30 seconds, though the crust will soften slightly.

Freezing:
Freeze baked galette slices in parchment and foil. Reheat from frozen in a 350°F oven for 15–20 minutes.

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Nutritional Information (Per Slice, 1/6 of Galette)

• Calories: ~290 kcal
• Fat: 14g
• Carbohydrates: 39g
• Protein: 2g
• Fiber: 3g
• Sugar: 18g
• Sodium: 140mg
• Allergens: Contains gluten, egg, and dairy

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

With its rustic charm, flaky crust, and perfectly spiced apples, the Apple Galette is proof that simple ingredients can create show-stopping results. It’s a dessert that invites variation, rewards creativity, and delights every time—whether served for brunch, after dinner, or as a cozy afternoon treat.

Try it once, and it’ll earn a permanent place in your fall and holiday dessert lineup.

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