First time making a galette? Well, let us tell ya, it's a heck of a lot easier to put together than a full pie. It uses the same dough recipe, but you'll want to roll it a little thicker than you would for a pie. That helps support the filling and gives you those flaky, golden edges. Crab apples are a fun twist on the classic, bringing a bright tartness that pairs perfectly with buttery pastry.
Ingredients:
- Pie dough
- 4 cups thinly sliced crab apples (about 1½–2 lbs), cored
- ⅓–½ cup granulated sugar (adjust depending on how tart your crab apples are)
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- Pinch of salt
- 1 tsp vanilla extract
- 1 egg, beaten with 1 tbsp water
-
1 tbsp coarse sugar (or regular sugar)
Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the sliced crab apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla. Toss well and let the mixture sit for about 10 minutes.
- Roll the chilled pie dough into a rough 12-inch circle/square whatever it turns out to be– and place it on the prepared baking sheet.
- Spoon the apple mixture into the center of the dough, leaving a 2-inch border around the edge.
- Fold the edges of the dough over the fruit, pleating as you go. The center should remain exposed.
- Brush the folded crust with the egg wash and sprinkle generously with coarse sugar.
- Bake for 40–50 minutes, until the crust is deeply golden and the apples are tender and bubbling.
- Let the galette cool for at least 20 minutes before slicing. The filling will thicken slightly as it cools.
Tip: Serve with Vanilla Ice cream or some sharp aged cheddar!
