By Alison Roman
- Total Time
- 1½ hours, plus 2 hours’ chilling
- Rating
- 4(1,124)
- Notes
- Read community notes
Like a pie but with only one crust, like a galette but thicker, this deep-dish number is the best ofall worlds. The buttery crust (made by hand for flakiest results) dramatically envelopes apples that are sweetened mostly with honey. A splash of vinegar is added for acidity, and, of course, there’s a little cinnamon (if you like). Truthfully, any apple is good here, but the tart baking varieties tend to hold their shape and give a bit more structure to the finished dish. Bake in a 9-inch springform pan for tall, festive sides, or a deep-dish 9-inch pie plate for a more rustic feel.
Featured in: Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen
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Ingredients
Yield:10 to 12 servings
- 3cups/385 grams all-purpose flour
- 2tablespoons granulated sugar
- 1½teaspoon kosher salt
- 1½cups/340 grams unsalted butter (3 sticks), chilled, cut into 1-inch pieces
- 1tablespoon apple cider vinegar
- ⅓cup ice water, plus more as needed
- 2½pounds firm, tart baking apples, cored and thinly sliced (about 8 cups)
- ¾cup/180 milliliters mild-flavored honey
- ½cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
- 2tablespoons all-purpose flour, plus more for dusting
- 1tablespoon apple cider vinegar or fresh lemon juice
- 1teaspoon ground cinnamon
- 1large egg
- 3tablespoons raw white sesame seeds (optional)
- Flaky sea salt
- Vanilla ice cream, for serving
For the Crust
For the Filling and Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
511 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 38 grams sugars; 5 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.
Step
2
Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you’ve got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.
Step
3
Combine vinegar and ⅓ cup water, and drizzle over the flour-butter mixture. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two.
Step
4
Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours.
Step
5
Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.
Step
6
As dough rests, make the filling: Combine apples, honey, ½ cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.
Step
7
On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain.
Step
8
Transfer the apple mixture and any juices that have accumulated to the crust. Drape the excess dough over the filling, covering the apples by about 1½ to 2 inches. (Feel free to trim any dough that feels truly excessive.)
Step
9
Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt.
Step
10
Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes.
Step
11
Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.
Ratings
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1,124
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Cooking Notes
Donneek
Bill I have made many galettes over the years, I usually put it on a half sheet with parchment paper, easy to get off and a very elegant and easy to make desert. One of my favorite things to do is put almond paste or marzipan on the bottom before I put the apples on, It ads a wonderful flavor to the apples (I have also used Bosc pears) and the bottom stays crispy longer. I also have put chopped cranberries in the fruit mixture.
totsie
The apples appear to be unpeeled~~~~good news if so.....
Bill in LA
do you remove it from the springform pan as you would a cheesecake? will the sides hold up?
Jean
Baked in a deep dish pie plate after following the recipe with great care and allowed the galette to cool for 2 hours before slicing. The filling was so deep in juice I poured off nearly 1/2 a cup of liquid from it before I could remove the first slice. Don't know what the error is but I suspect 8 cups of apples and 3/4 cup of honey is simply too much to thicken without any butter in the filling. Tasted too good to throw away but it certainly was soupy.
Sarah Ely-Rooney
DO NOT MAKE WHILE DRINKING COPIOUS AMOUNT OF GIN. I repeat, do not make while drinking. This lovely recipe is only fool-proof I made while sober. I am making it again...while NOT drinking copious amounts of gin.
Lizanne Pastore
Galettes have been my go-to desserts for 20 years. While I've not made this yet, I do a similar thing with Quiches; I also watched the video. 1. Bake at bottom rung to get the bottom set. 2. I believe Alison DID add blobs of butter to the filling just after assembly, prior to going into the oven. 3. For those tentative about honey, don't be, it's great. 4. Sub lemon zest for juice/vin if worried about excess liquid. 5. Try sprinkling the crust with flaky sea salt rather than sugar, so good.
Olivia H
Two words: soggy bottom. I anticipated this issue, as there's no way to blind bake the crust, so I didn't include the apple cider vinegar and drained the apples before adding them to the pie. Even with that preemptive strike, the bottom of the galette is a pale, gummy mess. I baked it in a spring form pan for almost 90 minutes, and yet it seems like I under baked it. I'm glad I tried this recipe out on my husband before serving at a party. Guess I'll stick with pie.
jms
11/16/19 Use chilled butter (not thawed frozen butter) 4 medium size granny apples yields 2 lbs1 teaspoon Calvados1/8 teaspoon cardamom**chill crust while making the filling 30-45 mins**
JessieG
Just made this. Used a 9” spring form pan. Baked over 75 mins. Overall it was good, but the bottom crust wasn’t fully cooked and the apple juices leaked out on the pan and burned, making a mess (I swapped out baking sheet for another mid bake). Also, the apples should have been a bit softer after all of that baking time. Some tips: roll out dough as thin as possible - especially for the middle part; make sure to cut the apple thin so they cook better; line baking sheet with tin foil.
NancyKelley
My apple pies are always in demand every Thanksgiving - but I never thought about adding honey to the sliced apple mixture. Going to add a little this time with one of the pies and I'll report back on the results the day after.
Mary
Delicious! Follow the suggestion to cook on a rimmed baking sheet because juices will escape during cooking. Juices may also escape when the galette is being released from the springform pan. Suggestion: Collect any surplus juice, transfer to a small container and drizzle lightly over each serving.
Avice
I have now made this twice. Everyone loved it both times, but I made some changes the second time around: wider diameter springform pan, held back some of the liquid that collected in the pan and preheated my cookie sheet in the oven. The latter tip came via my brother, an experienced baker who picked it up from America’s Test Kitchen. Leakage was minimal and the crust was crisp and well cooked in 65 minutes flat. This is a keeper.
schiele123
Just watched her make this on YouTube. The apples are indeed not peeled! Yay!
I dont bake, and this was best apple dessert I’ve ever had
Followed this recipe to the T, also watched the video. It was an amazing success! No soggy bottom, just a beautiful flaky crust with a delicious apple filling. I did partially peel the apples, only because the apples I had on hand were tough skin. And the sesame crust, yes please... I want more!
Bill in LA
"lightly floured surface"? hah! for me an unmitigated disaster. I have too little experience making pie crusts to have pulled this off - the only 18" surface I have is the linoleum countertop - and all that butter, the "large, flat butter pieces" stuck like glue. I had to scrape it off into a ball and try to form it in the pie plate. My wife said her mom taught her a lot of butter requires a generously floured surface - but my wife wasn't home to hear me invent curses never heard before..
CLECooks
I was a bit scared to make this given the high number of fails described in the notes but I made a couple of minor tweaks and it was perfect. First, 2T of flour isn't nearly enough thickener for 8 cups of apples. This is likely why so many write of excess juice. 2 T cornstarch IS enough thickener so make that substitution and it will bind the juice (even 1 1/2 T would probably do it). I also reduced both honey and sugar a bit just as a personal taste matter. And bake on bottom rack!!!
christiane schmitt
190 Grad celsius
LuLu
yow! way too sweet! even with tart Granny Smiths. and too runny. Just an all around meh.
Bet
Each time I make this I add more flour. Added about 6 tbsp flour.
Suju
Delicious! I've made it several times. The only negative thing I'd say is that even with trying to be careful not to bring the liquid of the apples in, they end up leaking a lot of liquid making the bottom crust a little soggy (sorry Paul Hollywood). But still very good.
Lisa F
Sliced apples on mandolin. Used 1/4 white sugar and 1/4 cup brown sugar. Only used a couple tablespoons of honey. Let apples drain in a colander for about 30 minutes. Reduced collected juices by half. Added back into apples. Added 1/8 teaspoon of nutmeg.
Lynn
The first time I made this dish, I peeled the apples. Second time around, I had less time and left the apples unpeeled. It was less enjoyable-take the time to peel those apples!
Ann in CHI
I made this for our Thanksgiving dessert after seeing Alison's video a couple years ago. Maybe it was something I did as I don't see others commenting the same problem, but I had MAJOR butter leakage. There was basically a pool of butter on the sheet pan that also spilled into the filling, making it essentially inedible.
jennifer baceda
Bummer. Made this for Thanksgiving. Looked beautiful, after 75 minutes baking was raw inside. Dough was gummy, apples were raw still and juicy liquid was everywhere. Must have needed at least 2 hours in the oven. Or somehow precooking apples to reduce the liquid.
Ray
The first time I made this I followed the directions to the T. It was still good but there was just too much liquid. I was determined to attempt this again and make it right. This second time around did not disappoint!Tips:- pre-heat your oven with your baking sheet - use a 10 inch spring foam pan- roll dough out as thinly as possible - lemon zest only instead of lemon juice/vinegar - drain as much liquid out as possible. I dumped my apples into a colander to drain he extra liquid.
GG
I'm planning to substitute very firm pears. Any suggestions?
nick
Was it in these pages that I read to add some dried fruit to soak up some of the juice? Consider it if you worry about too much liquid.
Eve
Peter, you can make the dough the night before and leave it in the fridge overnight
Peter Young
I guess you're not going to post my question....but nobody seems to answer any of the questions anyway so.....can you at least make the crust the day before??? Anybody? I really wanted make this for Christmas! i found an easier galette that I made for last TGD but I wanted to do something special for this dreary year that never seems to end...Help?
Peter Young
Has anyone tried to make their the day before?
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