Rustic Apple Galette with Granny Smith and Cinnamon
A rustic French-style free-form apple tart featuring thinly sliced Granny Smith apples arranged in overlapping circles with cinnamon and vanilla. The buttery pie crust edges are folded up around the fruit filling and brushed with egg white for a golden finish. This elegant yet approachable dessert offers the flavors of apple pie in a more casual presentation, perfect for fall gatherings or when you want homemade pastry without the fuss of a traditional pie pan.
Ingredients
- 3 granny smith apples
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
- 1 refrigerated pie crusthomemade pastry1:1pastry
more work but fresher taste
- 1 large egg white, lightly beaten
- 1 tablespoon coarse sanding sugarregular sugar1:1finishing
less decorative crunch
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Peel, core, and slice apples thinly into large bowl
- 3
Add sugar, vanilla, and cinnamon, tossing apples well
- 4
Place pie crust on baking sheet and brush with melted butter
- 5
Top with apple mixture in overlapping circular pattern, leaving border from edge
- 6
Fold crust over in sections, making overlapping folds
- 7
Brush with egg white and sprinkle with coarse sanding sugar
- 8
Bake until golden brown and bubbly
Tips
Slice apples uniformly between 1/8-1/4 inch thick for even cooking and attractive presentation
Leave 2 inches of border when arranging apples to allow proper crust folding
Brush crust with melted butter before adding filling to prevent soggy bottom
Good to Know
Cover and refrigerate up to 2 days. Best served within 24 hours.
Assemble galette up to 4 hours ahead, cover and refrigerate before baking.
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Common Mistakes
Avoid overfilling with apples to prevent soggy crust and difficult folding
Don't skip brushing crust with butter to prevent soggy bottom
Ensure apple slices are uniform thickness to avoid uneven cooking
Substitutions
more work but fresher taste
less decorative crunch
FAQ
Can I use frozen pie crust?
Yes, thaw completely before using and handle gently to prevent cracking when folding the edges over the filling.
What if my apples release too much juice?
Drain excess liquid before arranging on crust, or add an extra tablespoon of flour to absorb moisture.
How long will this keep?
Best eaten within 2 days stored covered at room temperature, though texture is optimal within 24 hours.