Apple Galette: An easier, rustic alternative to apple pie
A free-form tart of sliced apples on a cornmeal-enriched buttery pastry. No pie dish, no crimping—two rustic galettes from one batch, one to bake now and one to freeze for later.
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Cornmeal in the crust adds a faint crunch and keeps the bottom sturdy under juicy apples.
The galette is intentionally rustic: imperfect folds are fine and the pastry doesn’t need to be perfectly round.
This recipe makes two galettes—bake one now and freeze the other unbaked for an easy future dessert.
# What an apple galette is
# Why this version is worth making This particular recipe adds 1/2 cup of cornmeal to the dough. That's intentional: the cornmeal gives the crust a slight sandy crunch, more golden color, and a sturdier bottom that resists going soggy under juicy apples. The corn flavor pairs well with warm apples and cinnamon. The recipe yields two galettes, which makes it practical: bake one and store the other in the freezer unbaked for an easy, ready-made dessert later.
# Ingredients snapshot
- All-purpose flour (2 cups, plus 2 tablespoons for thickening apple juices)
- Medium grind yellow cornmeal (1/2 cup)
- Salt and a teaspoon of sugar for the pastry
- Cold unsalted butter (1 cup, cubed)
- Ice water (about 1/4 to 1/2 cup)
- Brown sugar (6 tablespoons for the apples, plus 1 teaspoon for the top)
- Lemon juice (1 tablespoon)
- Cinnamon (1/4 teaspoon with the apples)
- Egg (1, beaten, for an egg wash)
# Step-by-step method (concise)
- Make the dough: Combine 2 cups flour, 1/2 cup cornmeal, 1 tsp salt, 1 tsp sugar. Cut in cold cubed butter until mixture looks like coarse sand with some larger butter pieces remaining.
- Bring together with ice water, a little at a time, until a squeezed handful holds. Handle minimally to keep the dough flaky.
- Divide into two discs, flatten, wrap, and chill at least 1 hour.
- Prepare the apples: Toss sliced apples with 6 tbsp brown sugar, 2 tbsp flour, and 1 tbsp lemon juice to thicken juices and keep brightness.
- Roll each chilled disc into a rough 12-inch circle on a parchment-lined baking sheet. Don't worry about perfect shape—rustic is the point.
- Pile apples in the center, fold the edges up over the filling, leaving the middle exposed. Brush the pastry with beaten egg and sprinkle 1 tsp brown sugar mixed with cinnamon over the top.
- Bake at 400°F until the pastry is deep golden and the apples have a little color.
- Freezing one unbaked galette provides a quick solution when guests arrive unexpectedly.
# Serving and apple choice
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