This apple galette is simple to make and makes a pretty presentation! If you can’t find pink pearl apples, just use your favorite pie apples instead!
It’s finally fall time! I know I said I was bummed that summer had ended, but the official start of fall brought on a new level of excitement for all the yummy autumn foods—hot drinks, hearty soups, and apple cinnamon and pumpkin errrrrythang! I even got on my chunky knit socks and am bundled up in a cozy blanket as I type this…sure it’s 80 degrees out and the air conditioner is blasted on high, but whatevs. The heat hasn’t stifled my enthusiasm just yet.
We welcomed the change of seasons with a family favorite, a simple apple galette. I was at Whole Foods a few days ago and happened upon a small stash of Pink Pearls—the apple of my dreams! They have a light yellow-green skin with a bright pink interior and a sweet/tart flavor. Their season is so short, however (from August–September), that I hardly ever catch them here in Tulsa. I just about missed them again as the small remnant pile of tattered and bruised apples were almost inconspicuous situated amongst the larger overflowing piles of organic apples.
That didn’t deter me. I patiently sifted through the homely pile and picked the best I could find, with minimal bruising and only a few nicks. I got my apples home and couldn’t wait to cut one open! Would they be as pretty pink as the pictures? I’ve been disappointed with yellow-brown blood oranges and plums before and I was hoping these weren’t going to be a total let down as well.
To say I was pleasantly surprised is an understatement! They were gorgeous and totally worth paying a slightly higher price point for apples with a bunch of bumps and bruises. While the galette is a gorgeous rose color before and after baking, which made for a pretty presentation, these pink apples are not necessary for the flavor. In fact, my go-to apples for pies & galettes (golden delicious, honeycrisp, pink lady, or gala) are a lot sweeter and make a much tastier galette, in my opinion, so don’t worry if you can’t manage to get your hands on any pink pearls. Just use any good baking apple in this galette and it’ll be amazing!
If you don’t have access to or can’t find pink pearl apples, use the simple hibiscus glaze from this recipe to add that beautiful pink color to any apple!
- Homemade or store-bought dough, recipe below
- 4–7 apples, peeled and thinly sliced (I used Pink Pearl apples, which gave the pretty pink color, but any good baking apple* will do. Use the all-natural glaze from this recipe to add a pretty pink color to any apple!)
- 2 tablespoons melted butter (can use dairy-free)
- 2–3 tablespoons maple syrup or other sweetener of choice, depending on the sweetness of your apples
- ¾ teaspoon cinnamon, use more or less to taste
- 2 cups unbleached all-purpose flour
- 2 tablespoons coconut sugar or natural sugar
- ½ teaspoons salt
- ¾ cup palm or vegetableshortening
- 3–4 tablespoons cold water
- Make the dough first. If using store-bought pie crust, continue to the directions below.
- Place dry ingredients—flour, sugar, & salt, into a large mixing bowl. Use a pastry blender to cut shortening (or butter) into the flour, until well incorporated and no large pieces remain; mixture should be crumbly.
- Mix in egg (only if making the gf version) and then add water, a tablespoon at a time, until the dough comes together. It should feel like soft play dough. If it's too crumbly, just add a little more water.
- Flatten dough into a round disk shape, cover in plastic wrap, and refrigerate while you prepare the apples.
- Peel, core, and thinly slice your apples. The precise amount will depend on how big your apples are and what kind of pattern you want to make. I used about 7 small apples. I quartered them and used a mandolin to get even slices, but a good knife will do. Please be very careful not to cut your fingers either way!
- In a small bowl, mix together melted butter, maple syrup, and cinnamon. Set aside.
- Preheat oven to 400ºF. Take your dough out of the refrigerator 10 minutes before you plan to roll it out.
- Place dough on a piece of parchment paper and roll out into a large circle.
- Arrange apple slices over the top of the dough, leaving about a 1–2 inch border. Once you've placed all of your apples, drizzle butter mixture evenly across the top. Use a pastry brush, if necessary to spread it evenly over the apples.
- Roll edges up and decorate as desired. Place galette and parchment onto a large baking sheet and into the preheated oven. Bake galette for 30–40 minutes, until apples are tender and crust is golden brown. Best served right away. Makes about 10–12 servings.
- If using the hibiscus glaze from this recipe, brush it onto the apples after the galette comes out of the oven, then serve.
**Egg helps hold gf dough together better. Can omit and use extra water but dough will be more crumbly.