I recently posted a Peach Pie recipe where I wrote about Mercier Orchards. I bought peaches there a few weeks ago for the pie, and that visit got me thinking ahead to fall and the apple harvest. As summer wanes, I can feel my cravings move toward heavier foods. I’m already finding the first apples of the season at our local farmer’s market and after making a peach pie, an apple version was the next logical thing.
Any dessert with fruit, flour, sugar, and butter gets my respect! This galette is a rustic version of apple pie with all the same ingredients but baked on a sheet pan instead of a pie dish. The crust on a galette browns more extensively as more of it is exposed to the heat. I’ve got to admit that the crust on this dessert “cranks my tractor” as they say!
This galette requires nothing more than a scoop of vanilla ice cream before serving.
Ingredients
1 stick (1/2 cup) unsalted butter
1 1/4 cups unbleached all-purpose flour
1/8 cup sugar
1/4 teaspoon kosher salt
2 to 4 tablespoons ice cold water
2 Granny Smith apples, peeled, cored, and sliced into 1/2 inch pieces
2 Gala or other baking apples, peeled, cored, and sliced into 1/2 inch pieces
1/2 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup chopped walnuts
1/8 cup brown sugar
1/8 cup sugar
1/4 cup unbleached, all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 tablespoons unsalted butter, room temperature
1 egg, beaten
Coarse sugar
Instructions
1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
2. Mix flour, sugar, and salt in a small bowl and place in the freezer for 15 minutes.
3. Place flour mixture in the bowl of a food processor. Add cold butter to flour mixture and pulse several times until mixture resembles course meal. Some larger pieces of butter are okay.
4. Transfer the mixture to a bowl. Add one tablespoon of ice water at a time, mixing after each addition until dough comes together.
5. Transfer dough to a floured surface and knead two or three times. Form dough into a four inch disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Toss apples, sugar, flour, cinnamon, nutmeg, and salt in a medium bowl until well combined.
Mix walnuts, brown sugar, sugar, flour, cinnamon, and salt in a small bowl. Blend in softened butter until well combined.
1. Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
2. Roll dough out to a 15 to 16 inch circle on a well-floured surface. Roll dough onto rolling pin and transfer to baking sheet.
3. Pile apple mixture in the middle of the dough leaving a two to three inch border. Sprinkle topping over apples. Fold dough over the edge of the apples. Brush egg on dough and sprinkle coarse sugar.
4. Bake for 40 to 50 minutes or until crust is golden brown.
https://southernboydishes.com/2013/09/02/apple-galette-with-walnut-streusel/
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This has become my go-to recipe for apples. I no longer bake them into pies. It’s truly delicious. Thank you for sharing this recipe.
p.s. I typically add 1/4 cup of oatmeal and sometimes cranberries into the apple filling.
Hi Bill, Thank you for sharing this recipe! It is super great and SOOO tasty! It works the first time you try it too and it doesn’t need any “doctoring” to make it right. You are a cooking wizard! The walnut streusel puts it right there over the top in goodness. Thank you, Phyllis
Thanks so much for the feedback, Phyllis. I’m so glad you liked the recipe!
I found your recipe a few years ago and have been making it ever since. It is a hit every year. I often even use pre-made pie dough and no one even notices. Thanks for our now family tradition!
i might be an idiot, but…do you spoon the juices that the apple mixture releases onto the dough, too? seems like it would be super wet and unpleasant so i didn’t. still, i would like to know from someone who actually knows what they’re doing! (i can bake like 3 things really well but generally do not do so well with baking.)
If the apples have rendered a lot of juices I might only put some of the juice but not all. A little should be fine.
Can I make the dough a night in advance?
Thanks for dropping by, Carmelle. Yes you shouldn’t have any problems with making this ahead of time and baking it before you want to serve it. Let me know how it turns for you. Have a great Thanksgiving!
I found this recipe because it was the most delectable-looking to me in a Google image result for “apple galette.” I made it last night and wow. Wow. This recipe is really a winner. Thank you for sharing, it’s really something special.
Thank you so much for the feedback, Sandy. I’m so glad you enjoyed the recipe. I really appreciate you dropping by Southern Boy Dishes!
You’re right – I would probably eat the crust, then start on the apples. Beautiful and delicious Bill!
I love having my tractor cranked! That crust does look terrific, but the whole galette is wonderful. Such a lovely shade of brown, too. Good stuff – thanks.
I LOVE a good apple galette in the fall. So simple, easy and absolutely heavenly with a scoop of vanilla ice cream. Yours looks fantastic, Bill!
There are so many, many things I love about this. First, the walnut streusel. You had me there. But I also love the rustic look of it. It’s a perfect Thanksgiving dish (eek! I can’t believe I said Thanksgiving, it is only September!). I can’t wait to try it!
Love the Pie…I really could eat the whole thing by myself. Bill, the streusel topping is something, great job..
Heaven on a plate, Bill! I’ve never cooked a galette but have a glut of blackberries at the moment and think I may give something like this a shot. Though mine will probably look like road kill next to yours 😉 Beautiful photograph. Love that you can see the sugar in the crust.
Your pictures capture the crust so well! Good golly this is insanely mouthwatering!
Hey Bill – did you know I provide taste tests FOR FREE! For real! 🙂
I gotta check out Mercier Orchards soon…
Beautiful and so delicious!
That is seriously one gorgeous apple dessert! Really beautiful!
Beautiful! Love anything apple.