Treat your guests to this delicious, homemade apple galettes recipe. This recipe features a bright, citrusy filling made with holiday spices, surrounded by a flavorful scratch-made dough.
WHAT YOU'LL LOVE
- Frozen, cubed butter dough: Mixing frozen butter into the flour until it's pea-sized and mealy leaves pockets that melt into flaky layers.
- Cake flour and AP flour blend: Using both gives a tender crumb that still has enough structure to fold around the filling.
- Cooked, thickened filling: Simmering the apples with a bourbon and lemon cornstarch slurry sets the juices first, so the galettes don't leak in the oven.
- Free-form folding: Pleating the dough over a small mound of filling makes individual pies without a pan or crimping.
Apple Galette Recipe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
16
Prep Time
30 minutes
Cook Time
1 hour
Calories
423
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake these incredible tasty, free form individual apple pies, featuring a bright, citrusy filling, rich with holiday spices and a scratch-made dough. This is the Apple Galette!
Ingredients
- 2 tbsp clarified butter
- 2 lb Granny Smith apples
- 2/3 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
-
1/2 tsp Noble Saltworks Whiskey Barrel Smoked Salt
- 1/4 tsp ground ginger
- 1 vanilla bean, split, seeds scraped out
- Zest of 1/2 a lemon
- 2 tbsp cornstarch
- 1 tbsp bourbon
- 1 tbsp lemon juice
- 9 oz (2 1/4 sticks) unsalted butter, cubed, frozen
- 7 oz (1 1/2 cups) cake flour
- 7 oz AP flour
- 2 1/4 oz sugar
- 3/4 tsp kosher salt
- 2 eggs
- cold water (as needed)
- 1 egg, beaten
- 1 tbsp milk
-
Noble Saltworks Smoked Maple Turbinado Sugar
For the apple filling:
For the Pie Dough:
For the egg wash/topping:
Directions
- To make the pie dough, combine the frozen butter, flours, sugar and salt in the bowl of a stand mixer. Mix on medium low until the butter chunks are smaller than pea sized, and the mixer is mealy in texture. Add one egg at a time, mixing in between additions. The dough will start to form. Let mix for 60-90 seconds after the last egg is added. If the dough still looks dry add cold water and mix just until the dough comes together.
- Turn the dough mixture out onto a floured surface. Press together into a dough ball. Press into a 1” thick rectangle. Wrap in plastic. Place in the refrigerator to relax for at least 30 minutes.
- Using a rolling pin, roll the dough out into a rectangle, about 1/8” thick. Cut out a dozen 4” circles. Place in the refrigerator. The scraps from trimming the circles can be pressed back together, rested and rolled back out to form more galette discs.
To make the filling, melt the clarified butter in a Lodge 10” Cast Iron Skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, smoked salt, ground ginger, and the seeds from the vanilla bean. Cook just until the sugar is dissolved, stirring frequently with a >wooden spoon.
- Combine the cornstarch, bourbon and lemon juice. Mix to dissolve. Pour the slurry into the apple pie filling. Cook until thickened. Remove from heat.
Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.
Place two tablespoons of apple pie filling in the center of each circle of pie dough. Fold the edges inward, until the filling is fully enclosed, overlapping to form the galette. Place the galettes on a parchment lined sheet pan.
Mix the egg and milk for the egg-wash. Brush the exposed dough surface of the galettes. Sprinkle with Noble Saltworks Smoked Maple Turbinado Sugar.
- Transfer the sheet pan to the grill. Bake until the dough is cooked through and golden brown, about 45 minutes.
- Serve each Apple Galette topped with whipped cream or ice cream.
Recipe Note
Recipe FAQ
Why use frozen, cubed butter in the dough?
Frozen butter stays in small solid pieces while the dough is mixed. In the oven those pieces melt and release steam, which leaves flaky layers in the finished crust.
Why combine cake flour with all-purpose flour?
Cake flour has less protein, which makes the crust more tender, and the all-purpose flour supplies enough strength to hold the folded shape and the filling.
Why add the eggs one at a time and mix only until the dough comes together?
Adding them gradually lets each egg blend in without overworking the dough. Cold water goes in only if the dough still looks dry, since extra mixing builds gluten and toughens the crust.
Why chill the dough before rolling it out?
At least 30 minutes in the refrigerator relaxes the gluten and re-chills the butter, so the dough rolls evenly to 1/8" thick and the cut circles hold their shape.
Why cook the apple filling before putting it in the dough?
Cooking the apples with the sugar and spices and thickening the juices with cornstarch means the filling is already set. It's less likely to leak out and soak the dough while the galettes bake.
How do I know when the galettes are done?
The directions call for the dough to be cooked through and golden brown, about 45 minutes at 375°F.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 375°F bakes these exactly the same way, and the filling comes together on the stovetop. The grill is only being used as an outdoor oven.
Recipe Highlights
Frozen-butter dough: Builds flaky layers.
Cake and AP flour blend: Balances tenderness and strength.
Pre-thickened filling: Helps keep the juices from leaking.
Free-form folding: Makes individual pies without a pan.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.2 oz
- per serving
- Calories
- 423
- Carbs
- 63 grams
- Protein
- 10 grams
- Fat
- 16 grams
- Sodium
- 218 milligrams
