Apple Galette
Prep time: 20 minutes Cook time: 20-25
  • Ingredients for pie crust:
  • 2 c of Cup4Cup
  • 1 tbs Kosher Salt
  • 2 sticks very cold butter (diced right before use)
  • ¼ c and 2 tbs of ice water
  • **Note: If you use traditional flour, delete the 2 tbs of water.
  • Ingredients for filling:
  • 1 c well packed brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Zest from 1 orange
  • 2 of your favorite apples (I used Honeycrisp but Granny Smith is great, too!)
  1. Place the flour and salt in your food processor. Pulse it 3-4 times to mix.
  2. Take the butter from the refrigerator and quickly dice it.
  3. Place the butter cubes in the food processor and toss to coat with the flour mixture being careful with the sharp blades on the bottom.
  4. Pulse the mixture until the cubes are about pea sized.
  5. Add the ice cold water through the top of the food processor while it is running.
  6. Let the it mix until the dough begins to come together but is not yet one big ball.
  7. Turn it out on to a well floured pastry board or sheet.
  8. Separate into two sections and form into a disk.
  9. Wrap in plastic and refrigerate for 1 hour.
  10. Just before you roll out the crust, preheat oven to 350 degrees.
  11. Mix brown sugar, cinnamon and nutmeg in a large bowl.
  12. Zest the orange over the mixture, combine and set aside.
  13. Remove from plastic wrap and roll out on to well floured pastry board.
  14. Roll out in to a 10 inch circle.
  15. Transfer to a parchment paper lines baking sheet.
  16. Slice your apples into ⅛” slices.
  17. Add to sugar mixture and toss.
  18. Arrange them in a circular pattern on the crust leaving 1 ½ inch border of crust uncovered.
  19. Gently fold the pie crust over the apples.
  20. Bake for 20-25 minutes.
  21. Remove from the oven and cool for 5 minutes.
  22. Some of the sugar may come out of the crust. If so, just scrape away from the edges with a spatula.
  23. Transfer to a wire rack to continue to cool.
  24. Serve warm with ice cream or spiced whipped cream.
Recipe by Alicia Wood Lifestyle at