Apple Galette

My friend Rose makes a delicious apple galette that is always a huge hit 😋. Crispy on the edges, soft and flaky in the center, with a delectable apple and currant filling, this gallette tastes amazing. Rose has shared her recipe for her apple galette so many times and I have tried making it multiple times, but it never turned out as good as hers 😞.




Then at our last lunch get together I asked Rose for feedback on my apple gallette and explained to Rose what process I had been following, and I discovered a major flaw in my process. You see, I would keep my apple mixture ready, and then roll out the pastry dough and fill it with the apples. This meant that by the time I placed the apples on the dough, the apple juices got released and were swimming in liquid making my galette a messy gooey apple galette.  Prepping the apple mixture in advance was not a good idea.

Rose explained that the trick to get the galette to turn out perfect was NOT to prep the apples in advance – this gives the apples too much time to release their juices. I also forgot each time to add a little flour to the apple mix. Flour helps to absorb any juices and also gives the apple mixture a soft pudding like texture when cooked.  Rose explained that the process of making the apple mixture is a quick one:

  • Roll out the dough first.
  • Cut the apples, mix with flour, sugar and spices;
  • Then immediately place apples onto the pastry dough. This assures that the apples don’t get a chance to release their juices and will remain a dry apple mx.


I followed Roses enhanced instructions the next time I made my apple galette and guess what folks? It turned out perfect!


Apple Galette:
recipe courtesy of Rose


  • 1 pie crust dough – I used a frozen pie pastry dough but you can make one if you like.
  • 4 cups cut apples from about 4-6 small apples, peeled, cored and cut into slices.
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp all-purpose flour to add to the apple mixture
  • 1-2 tbsp butter
  • 2 tbsp raisins (optional)
  • 1 tbsp apricot jam for glaze
  • 1 egg for egg wash


  • Preheat oven to 350 degrees.  On a baking sheet place parchment paper.
  • Roll out the pastry dough into a 12 x 10 inch oval.  Transfer to the baking sheet.



  • In a large mixing bowl place the cut apples. Add sugar, vanilla, cinnamon powder, all-purpose flour, raisins, salt, and toss together.  Important Note: Do not mix the apples in advance and keep it ready. Mix all the apple ingredients together after the dough is rolled out.


  • Once the apple mixture is ready immediately place in a big pile on the pastry dough.


  • Crimp the edges of the pastry to form a shallow bowl of sorts.  Brush the pastry with the egg wash and sprinkle with sugar.
  • Next place small pieces of butter all over the apples.
  • Bake for 45 min – 1 hour until the pastry is golden brown and apple is bubbling. Once out of the oven, let cool for 15-30 minutes.



  • In the meantime warm apricot jam and using a pastry brush, brush apricot jam over the apples.
  • Dust with powdered sugar and serve galette warm or at room temperature.




4 thoughts on “Apple Galette”

Leave a Reply