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Karen's Amazing Apple Galette
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5 from 3 votes

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 Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American, French
Keyword: best apple galette, how to make apple galette
Servings: 12 servings
Author: Karen Sheer a zest for life

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.

Nutrition

Calories: 159kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 134mg | Potassium: 84mg | Fiber: 2g | Sugar: 15g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg