If you’re looking for a pie recipe that is easy to make and that’s as cozy as a cashmere sweater, then this rustic apple galette recipe is for you. The galette recipe is far easier than a double crust pie, and I’ll guide you through all the steps - don’t miss the step-by-step VIDEO below! Also, if you’re gluten free like me (or if you’re serving GF guests), you can make this apple galette gluten free, and nobody will have a clue.
For more pie recipes, check out my Mastering Gluten Free Pie Making course!
Easy apple galette recipe
There’s something about apple pie that makes me so happy. Maybe it’s because my mom made apple pie for Thanksgiving and Christmas every year, or maybe it's because it’s just freaking delicious, but apple pie has got to be one of the coziest, most joyful of desserts. This apple galette recipe has all the flavors and textures of a traditional pie, but it’s far easier to make (and even more beautiful!).
Rustic apple galette
As I mentioned in this strawberry galette post, the beauty of galettes is that they’re supposed to look rustic. Instead of having to transfer pie dough to a dish, this galette gets rolled out and assembled right on a piece of parchment paper (no transferring needed!). Forget about fussy crimping, this dough is also simply folded over an easy apple filing.
Gluten free apple galette
You can easily make a gluten free apple galette, and I promise nobody will even know! The galette is made with my perfect pie dough recipe, which can be made with regular all-purpose flour or Cup 4 Cup Gluten Free Flour (I've tested several different gluten-free flours, and Cup 4 Cup is by far the easiest to work with and has the best flavor).
Apple crostata filling
Another benefit of making a galette as opposed to a double crust pie is that you only need 3 apples for this recipe (meaning less peeling and slicing!). You can use any apple variety you like. In this recipe, the apples are flavored with cinnamon, cardamom and vanilla.
How do you make an apple galette from scratch?
Mix together thinly sliced apples, lemon juice, ground cinnamon, cardamom, vanilla and a pinch of salt.
Roll out the pie dough on a lightly floured piece parchment paper (aim for a 10- to 11-inch round). The parchment helps prevent the dough from sticking, and the galette gets baked right on the parchment.
Pile the apples onto the dough, leaving a 1- to 2-inch border. Fold the edges of the dough up over the apples, patching up any tears as needed. Refrigerate the galette for 5-10 minutes (cold dough holds its shape better and results in a flakier crust).
Brush the edges of the galette with egg wash and sprinkle them with turbinado sugar (that will give the crust a delicious crunch). Bake the galette at 375˚F for 50-60 minutes, or until the crust is browned and the apples are tender.
When the galette comes out of the oven, brush the apples with warm apricot jam. This will give the galette a glistening appearance, like French patisserie!
Can you make the galette ahead?
Yes! You can make the pie dough several months in advance and freeze it (meaning you can go ahead and get a jumpstart on your holiday baking now 🙌). The cooked galette can sit at room temperature for up to 1 day before serving.
FAQ
You can use any apples you like, but I prefer a sweet-tart variety, such as Pink Lady, Fuji, Honeycrisp and/or Granny Smith. You can use one variety, or, better yet, try a mix!
I prefer to peel the apples, as the peels can sometimes be a bit tough or bitter (I use a vegetable peeler - see the video below). However, you can leave the peels on if you prefer.
A galette hails from France and a crostata comes from Italy, but both terms can refer to a free-form single crust pie. However, a crostata can also refer to an Italian tart with a shortbread crust and fruit jam filling.
Thanksgiving galette
This apple galette is a must-have on my Thanksgiving table, but I also make it all throughout fall and winter. It’s a gorgeous dessert that is sure to give you the warm and fuzzies.
Tips for making this recipe:
- You'll need a half batch of this perfect pie crust for this galette (it's best to make the full batch and freeze the other half for another pie down the line). Take note that the pie crust dough needs to rest for 30 minutes before rolling out. Be sure to check out the video below to see how I roll it!
- To make this galette gluten free, use Cup 4 Cup gluten free flour in the crust dough (I've tested several other gluten free flours, and Cup 4 Cup is by far easiest to work with and has the best flavor).
- Vanilla paste is one of my favorite "superpower" ingredients, lending this galette (and all of my baked goods) a rich vanilla flavor at a fraction of the cost of fresh vanilla beans (plus, it lasts forever in the pantry!). That said, you can use vanilla extract or fresh vanilla bean seeds instead.
- Brushing the apples with warm apricot jam after the galette comes out of the oven gives them a shiny appearance, like a French pastry. If your jam is chunky, strain it before using.
- A rimless baking sheet is perfect for cooking galettes and cookies, although you can use a rimmed sheet if that's all you have.
- For more tips, check out this Gluten Free Pie Recipes post.
- Be sure to try my Strawberry Galette Recipe, this Savory Spinach Galette, Butternut Squash Galette, and this Broccoli Cheddar Quiche, which all use the same crust!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other gluten free desserts to try:
- Creamy Crustless Pumpkin Pie Custards
- Pumpkin Pound Cake with Bourbon Cream Cheese Glaze
- Lightened Up Apple Crisp
- Healthy Carrot Cake
- Individual Pavlovas with Whipped Cream & Fruit
- Best Pear Crumble
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Easy Cinnamon Vanilla Apple Galette
Ingredients
Filling
- 3 apples (about 1 ¼ pounds), peeled, cored, and thinly sliced
- 1 teaspoon fresh lemon juice
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- Pinch salt
- 1 teaspoon vanilla paste, vanilla extract or the seeds from ½ vanilla bean (cut the bean in half lengthwise then scrape out the seeds with the back of a knife)
- 1 teaspoon cornstarch
Assembly
- Cup 4 Cup gluten free flour or regular all-purpose flour, for dusting
- ½ batch Easy Pie Crust (see the Tips below!)
- 1 egg
- 1 teaspoon water
- 2 teaspoons turbinado sugar
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 ½ tablespoons apricot jam
For Serving
- Vanilla ice cream or whipped cream (optional)
Instructions
- Preheat the oven to 375˚F (190˚C). (If needed, take the pie dough out of the fridge to soften.)
Make the filling
- In a large bowl, combine the apples and lemon juice and toss to coat. Add the sugar, cinnamon, cardamom, salt, vanilla and cornstarch. Toss to combine.
Roll out the crust and form the galette
- Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking. You're aiming for a 10- to 11-inch round (it should be about ⅛-inch thick). If the dough cracks, just patch it up as needed. Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet.
- Pile the apple filling onto the center of the dough, then spread the apples in an even layer, leaving a 1- to 2-inch border. Fold the dough up over the apples, overlapping it and pinching it together (patch up any tears as needed). Refrigerate the galette for 5-10 minutes.
- Beat the egg in a small bowl with the water. Brush the crust lightly with the egg wash (you won’t need it all), and sprinkle the crust with turbinado sugar. Dot the butter over the apples. If your kitchen is warm, pop the galette back into the fridge for a few minutes to chill (you want the dough to feel cool to the touch).
Bake
- Bake the galette, rotating once, until the crust is a deep golden brown and the juices are bubbling, about 50-60 minutes. Let cool 5 minutes.
- Heat the apricot jam in the microwave or on the stovetop until warm and runny (if needed, add a splash of water). Brush the jam over the warm apples. Let the galette cool.
Serve
- Serve the galette warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if you'd like (yes, please!).
Notes
- You'll need a half batch of this easy pie crust for this galette (it's best to make the full batch and freeze the other half for another pie down the line). Take note that the pie crust dough needs to rest for 30 minutes before rolling out. Be sure to check out the video above to see how I roll it!
- To make this galette gluten free, use Cup 4 Cup gluten free flour in the crust dough (I've tested several other gluten free flours, and Cup 4 Cup is by far easiest to work with and has the best flavor).
- Vanilla paste is one of my favorite "superpower" ingredients, lending this galette (and all of my baked goods!) a rich vanilla flavor at a fraction of the cost of fresh vanilla beans (plus, it lasts forever in the pantry!). That said, you can use vanilla extract or fresh vanilla bean seeds instead.
- If your apricot jam is chunky, strain it before brushing it over the apples.
- A rimless baking sheet is perfect for cooking galettes and cookies, although you can use a rimmed sheet if that's all you have.
- Be sure to try my Strawberry Galette Recipe and my Savory Spinach Galette!
Lori Maxwell says
Just made this for the first time...it was amazing! It was not pretty like yours 😊 but will keep practicing! Love the spice combo!
Nicki Sizemore says
Woohoo!! I’m so glad you enjoyed, Lori!
Kasey says
Hi! I needed to leave a review because I have been making this for a year and I love it and still haven’t given a shout out. This is so easy and the absolute tastiest gf pastry dough over. I really like that one can choose a savory or sweet dough. Thank you for creating and posting the recipe. So far, I keep making the apple because it is so good. No one can tell that this is GF with the cup4cup flour. Today, I’m trying fresh peaches and tonight, I’m making the savory spinach galette. Thanks again!!!!!
Nicki Sizemore says
Thank you for your comment, and I’m so happy to hear you’ve been enjoying the recipes!!
Earl Sanders says
Really good but seems like you must be using smaller apples! It was good though, made it GF and will try it again, for sure.
Teresa says
Baked your rustic apple galette and I loved everything about it. For the pie crust I used King Arthur GF flour and came out as expected. For the pie I used honeycrisp apples and was happily surprised by the wonderful combination of flavors the tart gets from the cardamom, cinnamon and lemon juice. Delicious!!!
Thank you.
Nicki Sizemore says
Hi Teresa, thank you so much for your comment, and I'm so happy to hear you loved the galette!! ❤️
MR Downing says
this was great - perfect fall treat! didn't have apricot jam so I just added a little more turbinado sugar on top. the galette in general really is so much better in terms of crust/filling ratio (esp important w GF baking when a good crust is tough to pull off anyways) and more forgiving too in the formation/baking process.
Nicki Sizemore says
I'm so happy you enjoyed! Great tip about adding more sugar on top if you don't have the jam. 😁
Jennifer says
I made this for dinner guests last night using the recipe for the crust as well - huge hit! Super easy and I'm not a baker. Glad I found your site!
Nicki Sizemore says
Hi Jennifer, I'm so happy to hear the galette was a hit!!
Sandra Cochran says
This was absolute perfection!
First time I visit your site, will definitely be checking out more of your recipes
Nicki Sizemore says
Hi Sandra, and welcome!! I'm so glad you loved the galette. Please keep in touch!
Sue says
I've been avoiding gluten free pastry for ages after several horribly disappointing failures - so I arrived at your recipes with a big pinch of salt poised ready to sprinkle! I am SO happy to report that your pie crust pastry is amazing and actually behaves LIKE PASTRY (!!!), and the apple galette is a five-minute prep dream: wonderful, wonderful surprise on all fronts! Thank you.
Nicki Sizemore says
Hi Sue, this makes me so happy to hear! Happy baking!!
Jenny Spencer says
Nicki, oh my goodness! This is INCREDIBLE! I JUST took this out of the oven and my family and I already ate half of it! I didn't use all of the apples though, because I thought it looked too stuffed but when I see your pictures, maybe it wasn't!
I still have a half of a batch of your pie crust so my mom and I are thinking of doing it again, but using pears!
Also, that was the best gluten free pie crust I have ever made, seriously! SO SO SO good.
I can't wait to make this again!
Raine
Nicki Sizemore says
Hi Raine, this makes me so happy!! I'm so glad you and your family enjoyed the galette. Definitely let me know if you try it with pears!