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Easy Apple Galette Recipe
In American Recipes

Easy Apple Galette Recipe



If you love apple pie, you will love this cozy, comforting apple galette recipe that’s perfect for fall. The sweet, cinnamon-kissed apple filling is wrapped in a buttery, flaky homemade crust just begging to be topped with a big scoop of vanilla ice cream. This rustic, free-form pie has all the warmth and glorious apple flavors you’re looking for but with a fraction of the effort.

RECIPE: https://preppykitchen.com/apple-galette/

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33 Comments

  4. @debraduffy7787

    I’ve always wanted to try making an Apple galette after I saw them at Wegmans. Wegmans is a store that originated in NY so I don’t know if it’s in your state but I call Wegmans my Disneyland for food. Have to try your version. Yummy!

  9. @mrsgingernoisette

    Your website is off limits in my current location. Why are you soft blocking Turkey? I remember checking your amazing recipes a few years ago. Now it requires a verification of me being a real human, which doesn't grant me. I don't use vpn and I don't see the same warning in any other website.

  16. @mariuscarpius

    Unsure how itll work but I hope someday we can either get some spanish subtitles or dub the video so i can show this videos to my mom who doesn’t speak english herself too 😭

  18. @yaowsers77

    So I've found for other pie type desserts that having the rack on lower middle position and having the pan already hot from preheating has helped to have a crisp bottom. would that work for this too?

  22. @RogueKarma

    Well, when it snows, a snowman tells you it's raining his flesh, so apple flesh totally works 🤣

  23. @daniellejohnson5198

    I can’t image a blueberry galette, wouldn’t it be too much sauce? Ty for sharing. Your recipes have put food on my table when times were tough.

  26. @jmchau

    I have frozen pie crust, I have frozen blueberries, and I have a potato and cheese. I did a quick search and found that potato cheese galettes are a thing. so dinner for tomorrow is sorted.

  27. @MRICCI8

    Long-time viewer, first-time commenter. I'm always happy to watch what you're baking, love your style.
    Question, though: I've found when making galettes that cooking the fruit stove-top with some sort of thickener, usually (organic) corn starch, makes for a more sumptuous filling. Especially with apples, cooking the fruit with a bit of brown and granulated sugar, spices, and a few tablespoons of corn starch until it first comes to a boil so that the corn starch can do its magic, then until the fruit is just a bit softer, really helps. It caramelizes and is even more delicious. When I don't cook the fruit, it tends to be on the runny side and the crust can suffer for it.
    I used to make a lot of pies, but other than the usual suspects for thanksgiving (pumpkin, pecan), I prefer to make galettes. I like the ratio of crust to fruit and it's easier to get a nice, crisp bottom crust.
    I'd like to hear your opinions on cooking fruit for pies/galettes. I made a gorgeous cherry galette a few months ago and cooked them with lemon, lemon zest, sugar, and a few tbsps of corn starch. It got rave reviews.