Best Easy Apple Pie Filling Galette Recipe
Nothing quite matches the warm, cozy smell of an apple pie baking in the oven. I love making this Easy Apple Pie Filling Galette, with the classic flavors of an apple pie in a free-form, rustic twist.
You could use store-bought refrigerated pie crust, but I recommend my favorite all-butter pie dough for this, especially if you want to use a delicious galette as a vehicle for the Best Easy Apple Pie Filling. In this recipe, the only sweetened part is the apples.
¼ cup granulated sugar and ¼ cup packed light brown sugar accomplish as much. And because of the way the sugar works with the moisture of the apples, spelled out in the next section, the flavors are beautifully balanced.
In my opinion, the flavor is warm and deep, thanks to the combination of spices—cinnamon and nutmeg—that are amply present in the galette. These spices add a woodsy quality to the dessert that, matched with the slight sweetness of a hint of vanilla, leads to a flavor profile that is richer than most apple desserts.
The filling also benefits from the acidic brightness provided by a Tablespoon of lemon juice, which not only enlivens the apples but also prevents them from browning and ensures an even, golden appearance to the finished galette.
Ingredients
Apples—High in fiber and endowed with a natural sweetness, they offer a nonmealy texture.
Sugar, in granulated form, is what we use to sweeten the filling and offset the tartness of the apples.
Brown sugar: Imparts flavor with hints of caramel and deepens the taste of the filling.
Cinnamon:
A warm spice that complements the flavor of apple and adds aromatic depth.
Nutmeg: Delivers an understated nuttiness and contributes to the overall richness.
Juice of Lemons: Contributes acidity, enlivens taste, prevents apples from turning brown.
Aromatic constituent, boosts sweetness and flavor depth.
Vanilla extract.
Ingredient Quantities
- 1 refrigerated pie crust or homemade pie dough
- 3 large apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
1. Heat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
2. On a surface lightly dusted with flour, roll out the refrigerated pie crust or homemade pie dough to a diameter of about 12 inches.
3. In a sizable mixing bowl, combine the following:
– Apples, sliced
– Granulated sugar
– Brown sugar
– Flour
– Cinnamon
– Nutmeg
– Vanilla extract
– Lemon juice
Toss until the apples are well coated.
4. Place the apple mixture in the center of the dough that has been rolled out, keeping a border of about 2 inches around the mixture.
5. Place tiny pats of butter on top of the apple mixture.
6. Shape the galette by folding the edges of the dough over the apples, pleating the dough as necessary. To create a true galette, make sure that the center of the dough is not too thick and not too thin.
7. Using the beaten egg, brush the edges of the crust that are folded over.
8. If you want to add texture and sweetness to the crust, top it with coarse sugar before baking.
9. The galette should be baked in a preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.
10. Let the galette cool for about 10 minutes before you slice and serve it. Enjoy!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Peeler
7. Cutting board
8. Large mixing bowl
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula for mixing
12. Pastry brush
FAQ
- Can I use a homemade pie crust instead of a refrigerated one?Indeed, you may use a pie crust made from scratch or a store-bought, refrigerated crust as your base, depending on your inclination and the time that you have to devote to the project.
- What type of apples work best for this recipe?Baking with apples is simple, and you can use almost any variety you like. The only exceptions are soft apples that break down easily, such as McIntosh, and overripe apples that have lost their fresh taste. In the 2014 cookbook “Pie Squared,” author’s Angela Chiefetz writes: “My favorite apples for baking are Granny Smith or another tart apple, and a sweet, crisp apple, such as Honeycrisp, for a nuanced flavor.”
- Do I have to peel the apples?It is advised to peel the apples for a smoother texture in the filling. However, if you like a rustic texture and want the extra nutrients that the peels provide, feel free to leave the skins on.
- Can I substitute the granulated and brown sugar with another sweetener?Other sweeteners, like maple syrup, honey, or coconut sugar, can certainly be used, but be aware that they might change the flavor and texture of your baked goods.
- What is the purpose of the egg wash?The galette gets a golden-brown, shiny finish from the egg wash, which is also good for the sugar that I’ve sprinkled on top to get a little adhesion.
- Is the coarse sugar necessary?Optional and used for an added crunch and decorative finish, coarse sugar is entirely unnecessary; feel free to leave it out if you want.
- Can this galette be made ahead of time?The best way to serve a galette is right out of the oven. The filling can be made ahead of time. The galette can be assembled and baked just before serving.
Substitutions and Variations
1 whole wheat pie crust or gluten-free pie dough instead of regular pie crust for a different texture or dietary needs.
1/4 cup coconut sugar or honey can be used as a substitute for granulated sugar to provide a different flavor profile.
Instead of using light brown sugar, use 1/4 cup dark brown sugar for a more caramelized flavor.
1/4 teaspoon allspice instead of ground nutmeg yields a different, but equally satisfying, note of spice.
Use 1 tablespoon lime juice in place of lemon juice for a slightly altered citrus tang.