Apple galette - A fall spin on a summer favorite


Enter PNW fall with a strong side of winter knocking on the door! This past summer I had so much fun making up new fresh galette recipes with whatever seasonal fruit I had on hand.. Blackberry and orange zest, blueberry cardamom, and my favorite - strawberry rhubarb with lemon zest and a dollop of fresh whip on top!

I was sad to see the rainy forecast this weekend - thinking that not only are the long summer days going away, but maybe fresh fruit/galette season was saying goodbye as well..

..And then I snapped out of it and whipped this up. It's a quick and easy recipe, and would be a great way to warm up a little mountain cabin (close to the trails!) this time of year as well. I had all of the ingredients handy, so no added trips to the store on this wet and windy weekend were needed. I also managed to make it with only 1 bowl - so you won't have to spend the afternoon washing dishes either. (Winning!)



1-1/2 cups of all-purpose, unbleached flour

3/4 cups of unsalted butter, chilled

1/8 teaspoon of sea salt

1/2 cup of chilled water

1 egg (for coating the crust prior to baking)

1 small handful of Demerara sugar crystals (to sprinkle on top prior to baking)


5-7 apples (I used a mix of fuji and gala)

3/4 cups of sugar

3 Tablespoons of corn starch

1 Tablespoon of ground cinnamon

1/2 Tablespoon of nutmeg

The zest of 1 lemon

The juice of 1/2 a lemon


**Heat oven up to 400 degrees

In a large mixing bowl, combine the flour and the sea salt. Cut the butter in with a pastry blender - or if you don't have a pastry blender (like me!) you can grate the butter into the flour mixture using a standard cheese grater. Pour the chilled water over the mixture, and use a fork to mix and smash everything together until it is fairly evenly incorporated. Discard the fork, and with clean hands - form the mixture into a ball. Place the ball onto a floured surface, and using a rolling pin, roll the dough out into the shape of a rough circle. Fold the circle into quarters and place into an ungreased pie dish. (I prefer a large ceramic pie dish, as shown below).

Set the pie dish aside. Evenly slice your apples into 1/4 inch slices into the same large bowl that you used to mix the crust in. I like to leave the skin on, but you can use your own preference here.

Sprinkle the sugar, corn starch, cinnamon, nutmeg, lemon zest, and lemon juice on top of the apples, and mix everything together. (Save that 2nd half of the lemon - I'll let you know why in a sec!) 

Flop the apple mixture out into the crust. Make sure to scrape the bowl and get all of the juices out as well. Fold the edges of the crust on top of the apples. They shouldn't touch - leaving the top open in the center, but if they do touch, that's alright too. 

Lightly scramble the egg, and using a pastry brush - paint the crust, coating all exposed surface. Sprinkle the Demerara sugar crystals on top of the egg painted crust, and place the galette into the oven.

Cook your galette for approx 40 minutes at 400 degrees. Or until the crust is nicely browned, and the filling is bubbling. 

While your galette is baking - Enjoy a hot cup of tea with that unused half of lemon. I enjoyed Smith Teamakers varietal No. 96: Jasmine Silver Tip - one of my favorites!

When your galette has finished baking, and your house smells like a commercial for all the good things we love about fall - let it cool and enjoy a slice a la mode! I love the twist on this classic from adding a bit of citrus to mingle with the traditional autumnal flavors of cinnamon and nutmeg. Growing up in my parents home - my mom often flavored or accentuated our food with whatever seasonal herbs were growing in the garden, or whatever zests and juices were present in the fruit basket - or a combination of both. Citrus was common in the fall and winter, and it brings back some extra cozy memories of home cooked meals and reading books by the fireplace with a kitty (or 2!) on my lap. Cheers!