Recipe: Apple Galette

It's the time of year when everyone goes pumpkin crazy. I'm honestly surprised they don't have a pumpkin aisle in Trader Joe's because they must have released 45 pumpkin flavored things this year. Don't get me wrong, I like pumpkin, but that's like whoa. Not kidding that I saw pumpkin spice chicken sausage at the supermarket this week. THAT SOUNDS SO BAD. We've taken it too far. Let's just save the pumpkin for baked goods and coffee, okay? Can we be decent and do that?

With pumpkin getting all the Fall hype lately, what about the apple? There was a time when Fall also meant celebrating the apple. Apple pie, Carmel apples, Jewish apple cake, just simply picking your own apples. But this weekend, there's no time to sit and make a whole pie. So we're making the quirky, fancier-than-it-really-is stepcousin, an apple galette! Easy to throw together. Impress your friends. Top it with ice cream and enjoy it with some pumpkin coffee.

Apple Galette

Yields 6-8 slices

  • 1 store-bought pie crust
  • 2 apples (1 granny smith, and 1 honey crisp)
  • 2 tablespoons corn starch
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoon butter
  • 1-2 tablespoons of maple syrup (or make an egg wash)

Preheat oven to 375 degrees.

Peel, core, and slice your apples in thin slices. 

In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture. 

Roll out a pie crust onto a very lightly greased baking sheet. Arrange the apples in a circular pattern, starting from the center and working your way around. Leave 2 inches of crust around the outside for folding in the next step.

Fold the sides inward, working your way around the galette and overlapping slightly. Cut the tablespoons of butter into smaller chunks and sprinkle them around the tops of the apples. Brush the crust with maple syrup (or egg wash) and sprinkle a little sugar. Bake for 30 minutes. Serve warm!

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