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Easiest Apple Galette

I firmly believe that anyone can bake, it’s one of those things in life that needs minimal and firm efforts and will yield you (literally) delicious results. And, I also believe that anyone can make pies.

Pies are a fundamental part of baking and right now, it’s fall/winter in most parts of the world. And this time of the year is synonymous with pies. To me, this is pie season.

I mean, what else pairs better with the crisp, chilly weather than a warm, comforting slice of pie?

I recently shared the recipe for a simple eggless pumpkin pie, and I had leftover pie dough from making that recipe. And, since we shouldn’t let anything go to waste, I thought I'd share another pie recipe with you guys that uses the leftover pie dough.

This recipe is one that I’ve been making for almost two years now, and I’ve been procrastinating sharing it because it’s so incredibly quick and easy to make and I couldn’t be bothered to pick up my camera to shoot a recipe that’s so effortless.

This recipe is technically not for a pie, but rather it’s for a galette. A galette, if you didn’t know, is a rustic, free-form pie. It doesn’t require a pie dish, it doesn’t need any sort of precision when it comes to shaping, and it’s ten times simpler than a traditional pie.

And, since the pumpkin pie is one of the classic pies, I thought I’d tackle another classic with this post. So, this recipe is for an apple galette, an easier and equally delicious take on apple pie.

My apple galette is insanely easy to make, it comes together in under 40 minutes, and it’s so delicious. You’ve got a crispy, flakey, sugary pie crust paired with juicy, cinnamon-y apples that have been spiked with a little bit of whiskey, because it’s the holiday season!

What goes into this apple galette?

Like every other galette and pie, this apple galette also has two main components — the crust, and the filling.

The crust is made using a basic butter-based pie dough, you can find a detailed guide and the recipe for it in my simple eggless pumpkin pie recipe post. If you happen to make the pumpkin pie, you’ll be left with some pie dough, which is enough to make this apple galette.

Coming to the apple filling, it’s a really easy one. It doesn’t require any pre-cooking, and calls for only four ingredients. You’ll need crisp and juicy red apples, brown sugar, cinnamon, and whiskey. The whiskey adds another dimension of flavor to the apple galette, and don’t worry about the alcohol, it evaporates as the galette bakes.

You’ll just need to mix the four ingredients together and you’re good to go.

The other ingredients you’ll need are breadcrumbs, demerara sugar or any coarse sugar, and an egg.

I mentioned how this apple galette is really easy and quick to make, which means that we will be baking the crust and the filling at once. And, since the apple filling here is quite juicy, your raw crust has a chance of getting soggy before it gets the chance to crisp up in the oven.

In order to prevent a soggy galette crust, I like to dock the surface of the crust with a fork, and then generously sprinkle it with breadcrumbs. The breadcrumbs will absorb all of the excess liquid giving you a crisp crust and a juicy filling.

As for the egg, I like to brush the crust with a beaten egg to give it a glossy finish. However, it’s optional, and if you’re looking for a vegan/eggless version of egg wash, you can use 1 tablespoon of oil mixed with 1 tablespoon of maple syrup/honey.

Lastly, I sprinkle some demerara sugar over the crust to give it some texture and caramelization. You can notice in my photos that my crust might’ve gotten a little too caramelized, it tasted delicious still. But, you’ll just need to keep a close eye on the galette while it’s baking.

How to shape the galette?

Shaping the galette couldn’t be easier.

You’ll need to get your cold pie dough from the refrigerator and roll it out into a ¼ inch thick sheet. It doesn’t have to be perfectly round.

Once you roll it out, place it on a greased baking tray, and dock it with a fork, and sprinkle the breadcrumbs on it, followed by the apple filling.

Make sure to leave a two-inch border around the filling, and you’re going to fold that border over the apple filling, leaving a large gap in the center which exposes the filling and allows the steam to escape.

Once you’ve shaped the galette, brush the crust with an egg wash and sprinkle some coarse sugar on it. And then it goes into the oven.

What equipment do I need?

If you already have leftover pie dough, you’ll only need tools and equipment for the filling and baking.

You’ll need a small mixing bowl, a spoon, and a chopping board and a knife to slice your apples. You’ll need some parchment paper and a flat baking tray to bake the galette.

If you are making pie dough, you will need another mixing bowl, a wire whisk, and some plastic wrap.

The recipe for the easiest apple galette

Yields: One 8-inch galette

Time: 40 minutes


  • 300 grams fridge-cold pie dough (recipe in the Simple Eggless Pumpkin Pie post, click here)

  • 350 grams (approx. 2 nos.) apples

  • 70 grams (⅓ cup) soft brown sugar

  • 7 grams (1 tablespoon) cinnamon

  • 15 grams (1 tablespoon) whiskey

  • 5-6 grams (1 tablespoon) breadcrumbs or semolina

  • Demerara sugar or any coarse sugar

  • 1 egg (optional, check notes for vegan egg wash)


  • Preheat the oven to 230°C, and grease a baking tray with butter.

  • Slice the apples really thinly and add them to a mixing bowl, peeling them is optional.

  • Add the brown sugar, cinnamon, and whiskey to the apples and toss until all of the apples are coated in the mixture. Set it aside.

  • Flour your work surface, and place the refrigerated pie dough on it.

  • Use a floured rolling pin to pat the pie dough before rolling it out into a ¼ inch thick sheet. It doesn’t have to be perfectly round.

  • Carefully lift the pie dough and place it over the greased baking tray.

  • Dock the pie dough with a fork and sprinkle breadcrumbs or semolina on it.

  • Use your hands or a spoon to transfer all of the apple slices over the pie dough. Make sure to leave the remaining liquid in the mixing bowl.

  • Spread the apples evenly across the pie dough, leaving at least 2-3 inches gap all around.

  • Fold the border over the apple filling, leaving a large gap in the center exposing the filling, it will allow the steam to escape.

  • Once the galette is sealed, beat an egg, and brush it over the edges. Sprinkle some demerara sugar on it.

  • Bake the galette in the preheated oven at 230°C for 22-24 minutes or until the crust is golden brown and the apples are caramelized and bubbling.

  • Let the galette cool for 10 minutes and then serve. It’s best enjoyed with ice cream.


For an eggless egg wash, combine 1 tablespoon of oil with 1 tablespoon of honey or maple syrup. Whisk until it’s emulsified, and brush it on the crust.

You can also omit the whiskey if you’re not comfortable with using alcohol.

Let me know your thoughts, doubts, or anything you want to ask in the comments. If you try this recipe or any of my recipes, please share your experiences with me on Instagram or Facebook! Or leave a comment!

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