Apple Galette

When it comes to the fall season, you can never have too many apples. From warm apple cider to fluffy apple dumplings, these juicy, crisp fruits make some of the most wonderful autumnal favorites. However, nothing gets us more into the spirit of fall than a freshly baked, homemade apple pie.  In fact, if you love apple pie as we do, then you’ll love our recipe for this Apple Galette. Found in French cuisine, a galette is a tart made with a flaky, buttery crust that’s folded around the edges of its filling. Unlike a pie, which is baked in a pan and covered with a crust, the galette is baked free form without any molding and becomes crisp through the baking process, resulting in a beautifully rustic and gorgeous dessert. Often made with sweet fillings, they can be made year round with all sorts of seasonal fruits such as with our Peach, Apricot and Blueberry Galette and Plum Galette.

You may use any variety of apples for this recipe but we love the intense sweetness of Organic Honeycrisp™ Apples, which are seasonal during the fall and winter. As one of the sweetest apples found in the marketplace today, Honeycrisp™ Apples are quite large and firm in size, making them ideal for both eating out of hand and baking in desserts. Another great alternative for this recipe are Organic Fuji Apples, which are also prized for their perfect combination of sweetness and tartness. They’re firm enough to hold up during the baking process without turning overly mushy and soft. For more information on different apple varieties with more delicious recipes, please visit our page on Apples. If you see anything you’d like to purchase for the season, you may contact us at 800-588-0151 or email

Yields: 6-8 servings




  • 1 egg
  • 1 and 1/4 cup of all-purpose flour
  • 1/2 cup of unsalted butter, cold and cubed
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 5 tablespoons of iced water
  • Coarse sugar, for sprinkling (optional)

1. In a food processor, place the flour, sugar and salt inside and pulse until roughly mixed together.

2. Add the cubes of butter and pulse 8 times until the mixture is around the size of small peas.

3. Slowly add in the water, one tablespoon and a pulse at a time. The dough should still look and feel crumbly.

4. On a lightly floured surface, work the dough gently into a flat disk. Wrap it with plastic wrap and chill in the refrigerator for at least an hour.

5. To make the filling, add the sliced apples to a large bowl and combine with the sugar, lemon juice, cornstarch, cinnamon and nutmeg. Set it aside.

6. Once the dough is finished chilling, remove it from the refrigerator. Lightly dust a surface with flour and roll the dough out into a 12-inch round, about 1/8 inch thick.

7. Place the rolled out dough onto a baking sheet and a large piece of parchment paper. Layer the apples in the center on the dough in an overlapping pattern. Leave about 2 inches of dough from the edge.

8. Fold over the edges of the dough and leave the center open.

9. Make an egg wash by whisking the egg with a bit of water. Lightly brush the dough with this egg wash.

10. Bake the galette at 375 degrees for about 40 minutes until the edges are golden brown. Once it’s finished baking, allow it to cool for at least 15 minutes.

11. Sprinkle the galette with coarse sugar for added sweetness and texture.

What are your favorite apple recipes to make during the fall? Which varieties of apples do you like best?

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