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!
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.