Ingredients

1 (single crust) butter pie crust (store-bought or homemade)

1 1/2 pounds apples (about 3 large)

1/4 cup packed light brown sugar (64 grams)

1 tablespoon lemon juice

2 teaspoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 egg (for egg wash)

1 tablespoon coarse or white granulated sugar

Vanilla ice cream (for serving)

Instructions

Step 1: Take the pie crust out of the refrigerator and let it soften slightly for easier rolling. Line a large, rimmed baking sheet with parchment paper.

Step 2: Peel the apples, remove their cores, and slice them into ¼-inch thick pieces.

Step 3: In a large bowl, toss the sliced apples with brown sugar, lemon juice, cinnamon, vanilla extract, salt, and nutmeg until evenly coated. Set aside for 5–10 minutes to allow flavors to meld.

Step 4: Beat the egg with a teaspoon of water to make the egg wash, set aside.

Step 5: Preheat the oven to 375°F (190°C).

Step 6: On a lightly floured surface, roll out the pie dough into a 13-inch circle. Transfer it gently to the prepared baking sheet. Inspect for any tears and pinch them closed to prevent leaks.

Step 7: Toss the apples again, then use a slotted spoon to lift them from the bowl, leaving excess juices behind. Arrange the apples in the center of the dough, leaving a 2-inch border around the edges.

Step 8: Fold one edge of the dough over the apples by about 2 inches, then continue folding around the galette, overlapping every couple of inches. Pinch the pleats lightly to hold them without pressing the dough into the fruit.

Step 9: Brush the crust with egg wash and sprinkle with coarse sugar. Bake for 50 minutes to 1 hour, or until the crust is deep golden brown.

Step 10: Remove the galette from the oven and transfer the pan to a wire rack. Brush the reserved apple juices over the crust and some over the apples.

Step 11: Serve warm or at room temperature with vanilla ice cream, or enjoy chilled from the fridge.

Tips & Variations

Use tart apple varieties like Granny Smith or Honeycrisp for balanced sweetness and texture.

Add 2 teaspoons cornstarch to the filling to help thicken apple juices while baking and prevent sogginess.

For extra flavor, sprinkle chopped toasted nuts like pecans or walnuts over the filling before folding the crust.

FAQs

Can I use frozen apples for this galette?

Fresh apples are best for texture, but if using frozen, thaw and drain them thoroughly to avoid excess moisture in the crust.

How do I prevent the crust from getting soggy?

Using cornstarch in the filling and folding the crust edges carefully helps seal in juices. Also, tossing apples with lemon juice and sugar beforehand draws out some moisture.