An impressive freeform type of apple pie – sliced apples are placed on a round of flaky dough, edges get folded over then baked until golden… so delish! Perfect for Thanksgiving! 

I’m already thinking about Thanksgiving… and what desserts I want to make & serve.
I though this recipe would be enjoyed by all ~ and as you know I love cooking with apples! 

Bakery Quality!

• Fun to make

• Easier then apple pie!

• Roll Flaky dough (that is easy to handle!) Top with apple mixture, fold in edges and bake

• Crispy pastry with perfectly cooked apples, that is not too sweet

  Karen’s Amazing Apple Galette – a slice with my Easy Maple Caramel Sauce

I chose two varieties of Apples:

• Pink Pearl Apples – a bright rosy pink sometimes streaked or mottled with white; sweet with sweet-tart flavor 

• Autumn Crisp Apples – a blend of Golden Delicious and Monroe apples, sweet-tart flavor, very crisp 

• Other choices include: Pink Lady, Jonagold, golden Delicious and Honeycrisp

I bought my apples at Hidden Gem Orchard in Southbury, CT. They sell many varieties of apples and notable heirloom varieties.

After peeling and coring – I take one quarter of an apple, stand it vertically and make 1/4″ slices with my pairing knife… repeat

See recipe: Karen’s Best Flaky Pie Dough

Add pumpkin pie spices, lemon juice, flour and a pinch of sea salt

Add 2 tablespoons of butter over the apples – now ready to bake! 

Save a place at you Thanksgiving table for this wonderful Apple Galette!

Get to Know a Galette:

• A galette is a rustic French dessert composed of free-form pastry dough topped with a sweet or savory filling. The edges are folded inward for a homey, rustic look.
• They are many time imperfect ~ their imperfections are what set them apart—no need to fuss to make them look perfect!
  
  
• The word “galette” comes from the Norman word gale, meaning flat cake. Galettes are popular as they are simpler than pie making, and show off the filling ingredients beautifully.
• Galette (from the Norman word gale, meaning “flat cake”) is a term used in French Cuisine to designate various types of flat round or freeform crusty cakes. 

Enjoy making this wonderful Galette… I did!
Let me know what you think!
Karen

Sanding Sugar ~ great to have on hand for many desserts & cookies!

Karen's Amazing Apple Galette

An impressive freeform type of apple pie - sliced apples are placed on a round of flaky dough, edges get folded over then baked until golden... so delish!

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 recipe Karen's Flaky Pie Dough
• 4 medium apples 4 cups total sliced; I used 2 types of firm sweet- tart varieties
• 2 teaspoons fresh lemon juice
• 1/2 cup pure cane sugar I use organic
• 1/2 teaspoon pumpkin pie spice or cinnamon
• 2 pinches sea salt
• 2 tablespoons unsalted butter cold, cut into small bits
• 1/2 large egg yolk
• 1 1/2 teaspoon sanding sugar (coarse sugar)

For drizzling on the galette:

• 1 recipe Karen’s Quick & Easy Maple Caramel Sauce for Desserts

Instructions

• Make flaky pie dough. Wrap and refrigerate for 30 minutes.

  Can make up to 2 days in advance well covered; refrigerated. Bring to room temperature, yet still cool.
• Peel and quarter the apples. Remove core with a small knife. Cut each quarter into 1/4" slices - add to a large bowl, add lemon juice and toss. Continue with all apples - use 4 cups sliced apples.
• Add 1/2 cup sugar, pumpkin pie spice and sea salt. Set aside.
• Take the flaky dough - add to a lightly floured large piece of parchment paper, 15" wide. Roll to a 14" circle, will be just under 1/4" thick. Place the parchment on a baking sheet to fit.

  Add apple mixture on the dough leaving a two inch boarder all around.
• Whisk the half of egg yolk until very well blended.
• Bring pastry edges up and over the apples (will be about 2 inches wide) - pleating it in a nice round shape.

  Dot the apples with the butter bits. With a pastry brush, brush a light coating of egg wash to the exposed pastry border.

  Add sanding sugar the to exposed pastry. (brush off any sugar that is on the pan.) Preheat oven to 375 degrees.
• Refrigerate the galette for 30 minutes - do not skip this step!

  Bake the galette for 40 minutes, or until the party is very golden and the apples are bubbly. (Pastry will be golden underneath.)

Serve the Galette:

• Cool the galette. Cut into wedges and serve with Maple Caramel Sauce on the side - or drizzle on top.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Dessert

CUISINE: American, French

KEYWORDS: best apple galette, how to make apple galette

Nutrition Facts

Karen's Amazing Apple Galette

Amount per Serving

Calories

159

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

13

mg

4

%

Sodium

 

134

mg

6

%

Potassium

 

84

mg

2

%

Carbohydrates

 

25

g

8

%

Fiber

 

2

g

8

%

Sugar

 

15

g

17

%

Protein

 

1

g

2

%

Vitamin A

 

102

IU

2

%

Vitamin C

 

3

mg

4

%

Calcium

 

9

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.