The French Apple Pie Recipe - Easy Apple Galette

Apple season is the best time of year for apple desserts, they're going to be their freshest, and they're going to taste delicious. This is a nice and easy recipe to bring this traditional French dessert home with you. It's kind of like an apple pie, or an apple tart, but it's even simpler to make, and has a delicious tangy flavour.

The Galette is a great style of dessert because it's not meant to be perfect, it's all the easier and better because it's imperfect. Compared to a lot of French-style baking, which can require precision, the charm of the galette is that it is rustic and rough and fun.

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CRUST - INGREDIENTS
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

CRUST - METHOD
Stir the flour, salt, and sugar together in a large bowl.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

PHIL & GALETTE - INGREDIENTS
4 apples, cored and thinly sliced
Zest of 1 whole lemon
Juice of ½ a lemon
¼ tsp of bitters or whiskey
Optional - spices like nutmeg, cinnamon
2 tsp sugar - if you want it sweeter, double this!
Pinch of salt
Wash - milk, oat milk, water, or egg whites
Raw cane sugar for topping

GALETTE - METHOD
Preheat oven to 400F.
Put the filling ingredients in a bowl and toss.
Lay out the dough on a lightly floured surface, place the apple slices on top, leaving some border for folding in.
Fold in the edges of the dough.
Brush your wash on the edges of the dough.
Sprinkle raw sugar on the top and put the galette into the oven for 40-45m.

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As always, if you try the recipe, let me know!

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I'm a food-obsessive who brings you the best recipes for the home kitchen that I can find. I have been cooking for 15 years now, and I mostly know what I'm doing. I appreciate dishes that are delicious, easy, fun, and funny. This is real cooking, the good, the bad and the ugly. No censoring or perfection, just me cooking, having fun, and learning. I hope I can help you find out what to eat, how to feed your family, and I look forward to sharing my favourite recipes with you on this channel.