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With Fall finally here, I am excited that it is once again the beginning of apple season. My favorite fall fruit, as you may already know from the reader poll we took on Facebook, is Apples. So with my favorite fruit finally in abundance, I wanted to make a Galette to showcase the wonderful flavors of fall.A Galette is nothing more than a fancy French term for a free-formed tart or as I tell my husband an “open-faced” pie and I just love the ease and simplicity of it. I can have one made and pop it into the oven when we sit down to eat and it’s ready and warm from the oven for dessert after #SundaySupper or anytime really since it cooks in just over 30 minutes.
My family liked this Apple Crisp version of the traditional Apple galette and it was very tasty topped with a dollop of whipped cream but would also go well with a bit of iced cream. These are so easy to make yet so impressive for your dinner guests that I’m pretty sure I will make one of these when my family comes to visit this Holiday season.
Another favorite is our Rustic Fig Galette.
Flat Apple Pie Galette
- For the dough:
- 1 1/4 cups all-purpose flour
- 1 Tbs. granulated sugar
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into 3/4-inch pieces
- 3 Tbs. cold vegetable shortening - , cut into 3/4-inch pieces
- 3 Tbs. very cold water
- 1/2 pre-packaged refrigerated pie dough - (1 full roll)
- For the filling:
- 4 to 5 small apples - , peeled, cored and sliced 1/2 inch wide
- 1/4 cup brown sugar
- 1/4 cup (half stick) butter, softened but not melted
- 1/2 cup rolled Oats
- 1 tsp cinnamon
- To make the dough, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and shortening and pulse until reduced to 1/2-inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
- Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Lightly dust a work surface and rolling pin with flour. Roll out the dough into a circle about 13 inches in diameter and about 1/8 inch thick. You may need to lift and turn the dough a few times as you roll the dough to prevent it from sticking to the work surface. Be careful not to use too much extra flour. Use a dough scraper or a flexible icing spatula to loosen the pastry if it sticks. Cover with plastic wrap and set aside.
- If using a pre-made dough, roll it out per the package directions.
- In a small bowl, mix the brown sugar, oatmeal, cinnamon and butter until well combined; set aside.
- On a parchment lined cookie sheet or jelly roll pan, lay out the pie crust.
- Next, lay the apples out over the dough either in a decorative pattern or pile them in for a more rustic look leaving about a 2 inch gap away from the edge for folding. Top with oatmeal mix either only in the center or all over the top of the apples.
- Then, fold the dough up and over the filling, pleating loosely all around the circle and leaving the pastry open in the center. Brush the pleated dough with the milk or cream and an optional sprinkling of f. This aids in the browning process and is optional.
- Bake until the crust is golden and the apples are tender when pierced with the tip of a knife, about 40 minutes. Transfer the galette to a wire rack and let cool.
- Top with a dollop of whipped cream and garnish with a sprig of fresh mint (optional). Serve warm or at room temperature. Refrigerate any leftovers.
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