Apple Galette

I absolutely love this time of the year mainly because of the baked goods made with apples, pumpkin, and all kinds of spices that make the kitchen smell like pure deliciousness! This here today is a simple apple spice galette, or better known as a pan-less pie, and hey, what’s better then one less dish to wash?

This is just a pretty basic thing to make and anyone could really do it. Not only am I posting this flavor galette, but I’ll be posting another unique flavor option that I have never seen before in a few days! Can’t really go wrong with a sh*t ton of pie, right??
Now the spice crumble is a complete up to you kind of option. If you like a little bit of a sugary crunch on top of your pie, then definitely add this crumble on top! It won’t disappoint, I promise. And when it comes to the heavy cream, which sounds odd, it’s basically a better replacement to the egg wash. It’s something that one of my Chefs taught me at the really expensive school that I go to. So believe me when I say that it’s worth a try. Now go make this galette and eat it warm with a big tub of vanilla ice cream!


Apple Spice Crumble Galette
Makes 1 galette
3 small apples
1/2 cup granulated sugar
1 tsp cinnamon
1/4 tsp ginger
Juice of 1 lemon
Clean, peel and thinly slice the apples and then put the lemon juice on the apple slices to prevent them from turning brown. Add the sugar, cinnamon and ginger and mix until fully combined.

3-4 tbsp unsalted butter
1/4 cup + 2 tbsp brown sugar
1/4 cup flour
Dash of cinnamon
Dash of ginger
Mix all of the dry ingredients together and gradually add in cold butter and mix until small clumps form.

Pie dough (you can either make your own or just use store bought, like I did)
Heavy cream
Set oven to 400*F. Line a sheet pan with parchment paper. Roll out the pie dough on the sheet pan and use a fork to make a few pricks in the center of the dough. Pile the filling into the center of the dough. With the outer part of the crust, start to fold it into the center until all of the dough is folded in towards the center. Take a little bit of the heavy cream and brush it onto the exposed dough. Put the crumble on top of the galette. Bake for 30 minutes, making sure to flip the pan halfway through.

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