Galettes are very popular!
You will see the name Galette (French) or Crostata (Italian) and they are both the same thing. They look like a rustic, one-crust pie that is folded over and pleated, with fruit filling showing in the middle.
I am more familiar with the French term Galette so I use that word for them.
It’s like a shortcut way to make a pie! And it is faster and easier! The bottom crust is just folded over the filling in pleats.
I have heard they are more popular than pies in bakeries!
You can make your own pie dough. But if you are in a hurry, you can use a refrigerated pie dough roll to make it easy! Use any filling you’d like. If you really want it easy, you can use canned pie filling too!
This is a shortcut apple galette I like that uses fresh apples. It does not take long to peel and cut 4 apples!
I love making galettes! crostatas! the fold-over pies!
They are fun to make! Easier than making a pie…..no fussing with the top crusts, and the more rustic, thrown-together look, the better! Any of your favorite fruit pies can be made into a galette…or crostata!
See some steps how I make it in the slideshow below.
Apple Galette~An Easy Way
- baking sheet pan
- parchment paper
- 1 refrigerated pie dough roll or make your own dough
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 4 apples use tart apples, Granny Smith
- 1 tablespoon lemon juice fresh
- 1 tablespoon butter melted
- Preheat the oven to 400°.
- Line a baking sheet pan with parchment paper.
- On a floured board, roll the dough to a 10-inch circle, then put the dough circle onto the parchment-lined sheet pan. Cover the dough with plastic wrap and chill it in the refrigerator for 15 minutes.
- Meanwhile, in a medium bowl whisk together the sugar, cinnamon, nutmeg, salt, and cornstarch.
- Peel and slice the apples into another small bowl and mix in the lemon juice.
- Remove the pie dough from the refrigerator and remove the plastic wrap. Mound the apples in the center of the circle of dough, leaving a 3-inch border of dough.
- Pour the melted butter over the apples.
- Gently fold the dough over the apples, pleating as you go around the circle. (If you want to, you can dampen the two pieces of dough at each pleat with water and press them to be sure they seal. I usually press the pleats hard enough so I don’t have to use water.)
- Sprinkle coarse sugar over the crust.
- Bake at 400° for 30-40 minutes until the crust is golden brown.
- Remove the sheet pan to a wire rack and let it cool in the pan for 1 hour.
- Use a large bench scraper or two metal spatulas to transfer the galette to a serving plate.
- Store the galette covered in the refrigerator.