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Apple Gallete

The quick and simple cousin to the Apple Pie

Apple Gallete


  • 1 refrigerated pie crust dough (or handmade dough)

  • 1 ½ – 2 lbs. apples, peeled, cored and cut into ¼-inch slices (tart apples work best for baking)

  • ½ cup granulated sugar + extra sugar for sprinking

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 1 tablespoon cornstarch (can be omitted)

  • 1 egg, lightly beaten


  1. Preheat oven to 400 degrees

  2. Line a rimmed baking sheet with parchment paper, and lightly oil

  3. Remove the dough from the refrigerator and let stand for 15 minutes.

  4. In a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch (if you have cornstarch on hand it helps thicken the juices and hold everything together, but I've made this recipe without it and it still comes out great)

  5. Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the apples and on the crust.

  6. Bake the galette until the crust is golden and the apples are tender, about 30-40 minutes

  7. Remove from oven, and the galette cool completely, about 1 hour

  8. Top each slice with vanilla ice cream or whipped cream, if desired

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