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Easy Apple Galette

Easy apple galette with thin cinnamon-sugar apple slices folded into a free-form, golden crust. Bakes until the apples are tender and the edges are deeply golden, then gets a glossy apricot jam finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apples and filling
  • 3 apples About 450 g, cored and thinly sliced
  • 0.25 cup light brown sugar Packed
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter Cubed
  • 2 tbsp apricot jam Warm it first for brushing
Crust and topping
  • 1 (9 inch) refrigerated pie crust Store-bought
  • 1 egg Large, beaten
  • 1 tbsp coarse turbinado sugar

Equipment

  • 1 sheet pan

Method
 

Bake setup
  1. Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper.
  2. Unroll the pie crust onto the parchment and roll it out slightly to a 12-inch circle.
Fill and fold
  1. Toss the apple slices with the brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  2. Arrange the apples in overlapping circles in the center, leaving a 2-inch border around the edges.
  3. Fold the border up over the apples, pleating as you go so the apples stay visible in the middle.
Finish and bake
  1. Dot the apples with the butter cubes.
  2. Brush the crust with the beaten egg, then sprinkle the crust with turbinado sugar for a crisp, sparkling finish.
  3. Bake for 30 to 35 minutes, until the crust is deep golden and the apples are tender (look for bubbling filling near the center).
Glaze and serve
  1. Warm apples with the apricot jam for shine right after baking.
  2. Cool for 10 minutes before slicing to let the juices set slightly.

Notes

For the flakiest, crispest edges, keep the pleated crust snug and leave the 2-inch border clear of filling. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 350 F (175 C) oven for 8–10 minutes. Freezing is not recommended because the store-bought crust can soften after thawing. For a lighter option, use a reduced-sugar pie crust or swap half the brown sugar for an equal amount of a granulated sweetener blend (measure by weight if your substitute includes weight-based directions).