Apple Galette (Easier and BETTER than Apple Pie)

🔪MY GEAR:

-- RECIPE --
CRUST
▪200g or 1 2/3c all purpose flour
▪20g or 1 3/4Tbsp sugar
▪3g or 1/2tsp salt
▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
▪65g or 1/4c ice cold water

Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).

Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.

Before baking, preheat oven to 375F/190C.

--
APPLE FILLING
▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
▪50g or 1/4c granulated sugar
▪15g or 2Tbsp corn starch
▪2g or 1/2tsp salt
▪2-3g or 1tsp cinnamon
▪1g or 1/4tsp nutmeg, grated
▪5g or 1tsp lemon juice

Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.

--
ROLLING OUT THE DOUGH AND BAKING GALETTE
▪Egg wash (1 egg whisked with a splash of water)
▪Sugar in the raw
▪Butter
▪Flaky salt

Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.

Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).

Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.

Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.

--
🎧MUSIC:

CHAPTERS:
0:00 Intro
0:27 Making the crust
2:36 Prepping the apple filling
4:03: Snoozin with beam (ad)
5:10 Rolling out the dough
6:44 Building and baking the galette
10:12 Let’s eat this thing

#applegalette #applepie #applerecipe


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[BrianLagerstrom]

Fully expecting to be scolded by the apple pie purists out there, but let me know your take. Are you an apple galette convert?

[sKid]

One tip I have for any pastry crust to 100% guarantee your crust won't be tough is to add 1/2 tsp of lemon juice or vinegar to the water when you mix it in. The acid prevents long gluten chains from forming. This way you also don't have to go too light on the water and make it harder to roll it out. For some reason this trick hasn't filtered its way down to all the YouTubers and bloggers but professional pastry chefs know.

[hakonandreasolaussen]

Couple of tips I've picked up from various galette recipes:

-Substitute some of the water in the pie dough with vodka. Gluten doesn't form in alcohol, so using maybe a 50/50 mix of vodka and water will give you a more flaky and less chewy crust. Personally I use rum or brandy rather than vodka for some extra flavour (this is from the SeriousEats vodka pie dough recipe)

-Let the apples hang out in the bowl for around 30 mins or so, drain the juice that gets drawn out and set aside. Let this reduce in a pot, combined with some fruit preserves/marmelade (apricot, fig or something like that) to get an incredibly delicious... syrup? Which you then drizzle and/or brush on top of the apples when you've assembled the galette for flavour and improved caramellization on top (as the syrup is quite sugary). Letting some liquid draw out from the apples also prevents that liquid from seeping into the bottom crust while baking, so you prevent a soggy crust. (This is from Helen Rennie's recipe)

-Sprinkle some sugar under the crust too, for caramellization and a better texture to the bottom crust (this is from Jacques Pepin's recipe)

[bunnyultima]

For those without a food processor. Grate the butter on the large hole side of a cheese grater.

[adamplace]

Just finished this recipe. Incredible results. I'm often underwhelmed by pie crusts, especially all butter ones (lard has worked well for me), but this was perfect. Even considering how high my expectations were, this exceeded them.

One note: I don't think I had enough water in the dough originally. Could be my flour, could be the weather, could have been I missed something, but it doesn't matter. It squeezed together like Brian demonstrated, but after the hour's rest it just kind of crumbled apart. All I had to do, though, was dip my fingers in some ice water and flick it onto the dough, and it came together and rolled out well enough. It was still a little crumbly when I folded the gallette all up, but I did my amateur best, and it all worked out. Fantastic!

[davidf]

Said it before but I absolutely love the way Brian always explains the _reasons_ for his method along with the method.

[JB_Fraulein_Kunst]

Omg epic timing, I was recently given a pile of apples from someone's tree! Now I know what to make 😂

I like how galettes look cos they're so rustic and medieval looking

[billmcdonald]

A family favourite. "Apple pizza." My Dad used the recipe from the master, Jacques Pepin; I do as well. Especially good warm, with a scoop of vanilla ice cream - just the way you presented yours.

[Dan-jidb]

Just made this. I used the same kerrigold butter. It was incredible.
One mistake i made was wrapping up the dough too fast when it was too cold and it didnt hold together at all. Once i unwrapped it, it was a big crumbly mess. However once i started working it with my hands, the butter melted a bit and started holding it together.
Also i couldnt roll it out to 14" without the bottom being paper thin. I think mine ended up being 9 or 10" or so. I had just enough apples so maybe i cut them a bit too thick.
I had to bake mine 1 hr but my oven sucks. Still, it turned out delicious and the buttery flaky crust with the raw sugar is amazing. I will make it again.
Thanks bri bri

[MAaronEdwards]

I was pretty sure that the “better than apple pie” was going to be a hot take. We tried this recipe yesterday and I’m now a believer. This was better than any apple pie that I’ve had in the past. Both the flavors and the crust/filling ratio were “on point.” Thanks, Bri.

[brainanator]

Call me crazy but this personally seems about as difficult as pie. Though I guess just rolling out one crust is easier, and there are less apples to process. A lattice is time consuming but not particularly hard if you want a lattice top. So yeah, it is a bit easier for sure. I do think the increased crust-to-apple ratio looks good on this, I love crust! I have company coming this week and I look forward to knocking this out for them one evening! Great recipe, Thanks Brian!

[SleeplessKnight]

Went with this instead of pumpkin pie this Thanksgiving; no regrets.

[shelly]

I made this today, it was absolutely delicious! I made the dough before I went to work. It is not that much more difficult an apple pie. However, whenever I work with pastry always have a problem, rolling it out to get it round. The apples were nice and tender and the crust was so flaky. Thanks for the great recipe Brian!

[bierbrauer]

I love doing galette’s after being introduced to them by Chef John. Much easier to scale down (for two of us), and for me much easier to come up with my own fillings. I still do a few savory cherry tomato and goat cheese galettes each summer!

[mad_incognito]

In Europe we make this dough by cutting the cold butter into pieces and then use our cold hands (place them in cold water and then dry them) to mix the flour with the butter. Just squeeze butter with your fingers until it is crumbly. Do that quickly before the butter is melted. At the ice-cold water and mix to a dough and place it into the fridge.
In Switzerland we have something called ‘Waehe’ which is a similar dough but no sugar. The dough is placed into sheetpan with the sides also be covered, add the fruits (cherry, apples, plums etc) and the fill with an cream/egg/sugar mix about 3/4 up to the sides.

[pandiyansegaran]

I made this- it was awesome! Served it with whipped cream with a splash of amaretto. Friends loved it! Thanks for the recipe.

[una]

You are a Galette Master! I love the way you achieve "rustic" perfection. Galettes are all well and good but when they haven't been 'zhushed' into perfection (thank you for that reminder/pointer), or when the crust gets pleated too thick and the filling unevenly distributed it is most unappetizing.

[ladydovile]

Amen Brian! Galette is so much better than apple pie. I much prefer the apple to pastry ratio, no soggy bottoms, it’s faster too.

[sandysbangers]

Made this for thanksgiving and it was absolute 🔥. Completely blew the other desserts away!

[quinntessence]

I made it and it went over so well with my folks that I've now been assigned with pie duty this Thanksgiving. Not that I mind, it's probably the tastiest thing I've ever baked!