Apple Galette
Apple Galette is a rustic French dessert made with fresh apples and flaky pastry.Thinly sliced apples are flavored with sugar, cinnamon, and lemon juice.The pastry is folded around the filling to create a beautiful free-form tart.Baking brings out the natural sweetness of the apples.It requires no special tart pan and is beginner-friendly.Serve warm with vanilla ice cream or whipped cream for a delicious treat.
Ingredients
For the Pie Crust
- 2 unbaked pie crusts (one for the bottom and one for the top)
- 1 egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
For the Chai Apple Filling
- 6 cups apples, peeled, cored, and thinly sliced
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- A small pinch of ground black pepper
- 1 tablespoon unsalted butter
Instructions
- Wash, peel, core, and thinly slice the apples. Place them in a large mixing bowl and add the lemon juice. Toss gently to coat the apple slices and prevent browning.
- Add brown sugar, granulated sugar, flour, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper to a small bowl. Mix until the spices are evenly combined.
- Sprinkle the spice mixture over the sliced apples. Add vanilla extract and gently toss until every apple slice is coated. Allow the mixture to rest for approximately 10 minutes so the flavors can blend.
- Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie dish. Gently press it against the bottom and sides of the dish, leaving a little excess pastry around the edges.
- Transfer the prepared apple mixture into the pie crust. Arrange the slices evenly and pile them slightly higher in the center. Cut the butter into small pieces and distribute them over the filling.
- Place the second pie crust over the filling. You can leave it whole and cut several small slits in the top to release steam, or create a decorative lattice pattern. Trim the excess pastry and press the edges together to seal.
- Whisk the egg and milk together in a small bowl. Brush the mixture gently over the top crust. Sprinkle coarse sugar over the surface if desired for a beautiful golden finish.
- Place the pie on a baking sheet to catch any bubbling filling. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35–45 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least 2 hours before slicing. This helps the filling thicken and makes the slices easier to serve.
- Cut the cooled pie into slices and serve. Add a scoop of vanilla ice cream, whipped cream, or caramel sauce for an extra-special dessert.
Notes
- Apple Selection: Granny Smith apples provide a pleasant tart flavor, while Honeycrisp apples add natural sweetness and a crisp texture.
- Spice Balance: Adjust the quantities of cardamom, cinnamon, and ginger according to your preferred chai flavor.
- Crust Choice: Homemade butter pie crust gives the pie a rich flavor, but store-bought crust works well too.
- Thick Filling: All-purpose flour helps absorb excess apple juices and creates a thicker filling.
- Lemon Juice: Fresh lemon juice balances the sweetness and keeps the apple slices from browning.
- Decorative Crust: A lattice crust gives the pie an attractive homemade appearance.
- Cooling Time: Allow the pie to cool completely before cutting to help the filling set properly.
- Serving Temperature: The pie tastes wonderful slightly warm or at room temperature.