Rustic Apple Galette with Vanilla Glaze

An apple galette on a white plate with a dark grey linen napkin and small bowl of vanilla glaze to the side.

Rustic Apple Galette with Vanilla Glaze

Fancy in name, humble in appearance, and absolutely delicious, the galette is an oft overlooked alternative to more complicated pies and tarts. If you're a new baker, our Apple Galette is one of the easiest dessert recipes you can make. Thinly sliced apples are tossed with brown sugar and warming spices, then encased in a flaky, buttery crust. When making pie dough from scratch, always start with cold ingredients and chill the dough thoroughly. Thinly slice the apples for even baking, and don't forget the glaze!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Chilling Time 1

Total Time 2 5

Servings slices

Calories 365kcal

Author Danielle Esposti

Equipment

Food Processor
Rolling Pin
Baking Sheet

Ingredients

Pie Crust

1 cup all-purpose flour
½ cup cornmeal see Note 1
2 tablespoons sugar
¼ teaspoon kosher salt
½ cup cold unsalted butter 1 stick, diced into small cubes; see Note 2
1 large egg yolk
4-6 tablespoons ice water see Note 2
1 tablespoon heavy cream see Note 8
1 tablespoon demerara sugar see Note 3

Apple Filling

1 pound apples cored and thinly sliced, see Note 4
¼ cup packed light brown sugar
2 tablespoons all-purpose flour see Note 5
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon kosher salt
3 tablespoons unsalted butter

Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons heavy cream
1 teaspoon pure vanilla extract

Instructions

For the Crust

For best results, ensure your ingredients are cold. Lay out a large (at least 24" long) piece of plastic wrap on the counter.
Combine the flour, cornmeal, sugar, and salt in the bowl of a food processor; pulse 5-10 times, or until well-combined. Sprinkle the butter over the dry ingredients and pulse 10-15 times until the mixture is coarse and resembles cornmeal.
Add the egg yolk and pulse 4-5 times, or until incorporated. Add 3 tablespoons of ice water and pulse 10-12 times; continue adding the ice water, 1 tablespoon at a time and pulsing 5-10 times after each addition, until the dough forms a loose ball. The dough should be well formed but tacky to the touch; see Note 6. Dust your hands with a light coating of flour, then remove the dough from the food processor and place in the center of the plastic wrap. Fold the plastic wrap over the dough, then form into a flat disc that's approximately 1" thick. Transfer to the fridge and chill until firm - at least 1 hour, and up to 24 hours.

For the Filling

Core and thinly slice the apples, then transfer to a large mixing bowl. the apples with the sugar, flour, cinnamon, and nutmeg in a large bowl. Toss until the slices are well coated.
Sprinkle the brown sugar, flour, cinnamon, nutmeg, and salt over the apples, then toss until the apples are evenly coated.

For the Vanilla Glaze

Combine the powdered sugar with the vanilla extract and two tablespoons heavy cream in a small bowl. Whisk until very smooth; if the glaze is too thick, add more heavy cream one teaspoon at a time; if the glaze is too thin, add more powdered sugar one tablespoon at a time.

For the Galette

Position a rack in the center of the oven then heat the oven to 425°F. Line a baking sheet with parchment paper.
Unwrap the dough and place onto a work surface dusted with flour. Roll to a thickness of ¼” in a 12-14” circle; see Note 7. Wrap the dough around the rolling pin and gently transfer to the parchment lined baking sheet.
Arrange the apples in the center of the dough in an even layer, leaving a 2” border all around. Gently fold the edges up around the filling, lightly pressing where the crust overlaps to ensure it adheres.
Evenly space the butter over the apples. Using a pastry brush, coat the edges of the dough with heavy cream, then sprinkle with coarse sugar.
Transfer to the oven and bake 40-45 minutes, until the crust is golden brown and the apples are starting are tender and starting to brown.
Rest the galette for 10 minutes, then slice using a pizza cutter into 8 wedges. Drizzle with vanilla glaze to taste, and serve warm, right away.

Notes

Note 1. Use stoneground (fine) yellow or white cornmeal for best texture. Cornmeal makes the pie crust a bit sweeter and more delicate. If you don't have cornmeal, substitute an equivalent amount of additional all-purpose flour.
Note 2. The secret to flaky pie crust is to start with cold ingredients and then thoroughly chill the dough. Cut the butter into small (half-inch) cubes, then place into the freezer for 10 minutes. Use ice water - place 4-6 ice cubes into half a cup of water and allow to sit for several minutes until the water is very cold. If you frequently make pie crusts, consider keeping a bag or container of all-purpose flour in the freezer. Lastly, be sure to chill the dough for at least 1 hour, or until very cold and firm.
Note 3. Demerara sugar is minimally processed and has a coarse texture and large crystals; you might also find it labeled "turbinado" sugar or "sugar in the raw". This coarse sugar is perfect for sprinkling over baked goods like pie crusts or muffins because it will hold it shape while baking.
Note 4. Use "baking apples" - these varietals are known for being firmer and a bit less-sweet; they'll hold up after baking and won't be overly sweet. Consider using one or a combination of the following - Honeycrisp,. Granny Smith, Pink Lady, Fuji, Galla, Jonagold, and/or Braeburn.
Note 5. Adding flour to the apples helps the filling thicken; as the apples bake, they will release some juices and those juices will firm up into a jammy texture.
Note 6. The dough is ready once it easily pulls from the sides of the bowl and clumps into a ball; it should feel tacky, but not sticky - if you press your fingers into the dough, it should pull back mostly clean instead of sticking to your fingers.
Note 7. Don't stress about creating a perfect circle; you'll be folding up the edges anyway! But do ensure an even thickness so that it bakes evenly.
Note 8. Heavy cream will give the crust a lighter golden brown finish that's very shiny and slightly softer. For a deeper golden brown or crispiest crust, use an egg wash (whisk an egg white with one tablespoon of water until very smooth).

Leftovers: store at room temperature, covered loosely with a tea towel or plastic wrap, for up to 24 hours; or store in the fridge, tightly covered, for up to 4 days.

Make-Ahead: the crust can be made ahead and stored in the fridge for up to 24 hours. The entire galette can be be assembled and store in the fridge for up to 24 hours; simply transfer to the oven cold and bake for 45 minutes.

Nutrition