Print: Apple Galette

Ingredients

Main Ingredients

□ 1 Here’s everything I use to make my easy apple galette:
□ 1 1 refrigerated pie crust dough (half of a 14.1-ounce package, I prefer Pillsbury)
□ 1 1½ to 2 lbs apples, peeled, cored, and sliced into ¼-inch pieces(I use 4 medium Granny Smith or Honeycrisp apples)
□ 1 cup ½ cup granulated sugar
□ 2 teaspoons 2 teaspoons fresh lemon juice
□ 1 teaspoon 1 teaspoon ground cinnamon
□ 1 teaspoon ½ teaspoon ground nutmeg
□ 1 teaspoon ¼ teaspoon salt
□ 1 tablespoon 1 tablespoon cornstarch
□ 1 large 1 large egg, lightly beaten
□ 1 Coarse sugar (or extra granulated sugar), for sprinkling
□ 1 cup ¼ cup apricot jam

Instructions

In a large mixing bowl, I combine the sliced apples with granulated sugar, fresh lemon juice, ground cinnamon, nutmeg, salt, and cornstarch. I gently toss everything together until the apples are evenly coated. The cornstarch helps thicken the juices as the galette bakes, preventing a soggy crust while keeping the apples tender and juicy.
Once mixed, I let the apple filling sit for about 5–10 minutes. This allows the flavors to meld and draws out a bit of the natural apple juice, which creates that delicious caramelized filling during baking.
This is my favorite part of the process because the apple galette doesn’t have to look perfect. Its rustic shape is exactly what makes it so charming.
I transfer the parchment paper and galette directly onto a baking sheet and bake it in the preheated oven for 40–45 minutes, or until the crust is golden and the apples are soft and bubbling. If the crust starts browning too quickly, I loosely tent it with foil during the last few minutes of baking.
Once the apple galette comes out of the oven, I like to add a simple glaze that takes both flavor and presentation to the next level.
If I have leftovers, I store the apple galette loosely covered at room temperature for up to 1 day. For longer storage, I refrigerate it in an airtight container, where it stays fresh for up to 3 days.

Why This Recipe Works: Craving a simple yet elegant dessert that feels bakery-made but is incredibly easy at home? I absolutely love making this Apple Galette, a rustic French apple tart that’s bursting with warm cinnamon flavor and wrapped in a flaky, golden crust. Unlike traditional pies, a galette is free-form, forgiving, and perfect when I want an impressive dessert without the fuss. This apple galette recipe uses a refrigerated pie crust, making it ideal for busy days or beginner bakers. Juicy apple slices are tossed with sugar, lemon juice, cinnamon, and nutmeg, then baked until tender and caramelized. Finished with a glossy apricot jam glaze and a sprinkle of coarse sugar, this dessert tastes incredible on

Storage & Make-Ahead Tips: To reheat, I warm slices in a 350°F (175°C) oven for about 10 minutes to help restore the crispness of the crust. The apple galette can also be frozen for up to 1 month. I wrap it tightly in plastic wrap and foil, then thaw it overnight in the refrigerator before reheating.