By Martha Rose Shulman
- Total Time
- 3 hour
- Rating
- 5(264)
- Notes
- Read community notes
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It’s all about the apples.
Featured in: To End the Feast, Something Sweet but Light
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Ingredients
Yield:1 9-inch galette, serving 8
- 1dessert galette pastry (½ recipe)
- Juice of ½ lemon
- 2pounds slightly tart apples, like Braeburns, peeled, cored and cut in wedges (about ½ inch thick at the thickest point)
- 2tablespoons (1 ounce) unsalted butter
- ¼cup (50 grams) plus 1 tablespoon dark brown sugar or turbinado sugar
- 1teaspoon vanilla extract
- ¼cup lightly toasted walnuts, chopped
- ¾teaspoon cinnamon
- ¼teaspoon freshly grated nutmeg
- ¼cup (25 grams) almond flour
- 1egg beaten with 1 teaspoon milk, for egg wash
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
198 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 2 grams protein; 19 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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Step
1
Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
Step
2
Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and ¼ cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won’t sear properly and retain their juice. But be careful when you add them so that the hot butter doesn’t splatter. When the apples are brown on one side, add the vanilla, ½ teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
Step
3
Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don’t keep it out of the freezer for too long. It’s easiest to handle if it’s cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
Step
4
Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
Step
5
Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Tip
- Advance preparation: You can assemble this through Step 4 and freeze it for up to a month. Once it is frozen, double-wrap it in plastic. You can also freeze the galette after baking. Thaw and warm in a 350-degree oven for 10 to 15 minutes to recrisp the crust.
Ratings
5
out of 5
264
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Cooking Notes
Cate Doty, Senior Staff Editor, NYT Cooking
It's almond flour. We've appended the recipe.
Lee
I have no idea why the 1/4 cup of almond flour was added. It made the pie gritty. Otherwise, it was very easy to make and good.
JEH
This turned out really well. I made two since the dough made two and have it in the freezer.
lildan317
I made this recipe using Carla Lalli Music’s galette dough recipe and it was so good. It felt like a galette apple pie fusion and i def will make it again. I didn’t have almond flour to dust the dough before adding the apples and it was fine!
Candace Gallagher
This was very good - unique and healthful tasting. The crust is a cross between a sweet roll and pie crust. I skipped freezing the assembled galette prior to baking and, while it did not lose its shape, the crust was overdone after 57 minutes. I believe you can skip the freezing but reduce the baking time to 40 or 45 minutes.
Melissa
I loved this recipe. The baking time was too long, so the second time I made it I cut the baking time to 50 minutes. I think I'm the future I could cut it down even more to 45 minutes or less. this crust would be great in a savory version with onions, mushrooms, and cheese
susiemay
Sadly a recipe I won’t make again. Not worth all the effort and time. I really appreciate a low sugar dessert but the dough makes this feel more like hippie pizza.
Linda Townshend
Why do you precook the apples since the galette will bake for an hour?
Amy C
Delicious dessert! I took a previous cook’s suggestion and used puff pastry. It worked well, but overall cook time was less…about 1/2 hour total. I served it warm with vanilla ice cream. I real hit with our dinner guests!
Tessa
Added lemon zest. Yes!
Jeff G
Converted the recipe to a pie dish. Put pie crust into standard pie dish and cooked apple/walnut mix in the shell for 15 minutes. Reduced 1 cup of sweet wine with 1 cup of apricot preserves, and added it to the apples. Topped it all with a latticed second pie crust and cooked for another 45 minutes. Superb.
rosalind
Good - but not as much flavor — next time make sure pan is hot before adding apples — maybe add something to make sweeter - Did with honey crisp & cortlands
Jackie N
A very yummy apple tart, where the walnuts add a taste of crunch to life this tart above to ordinary. Skipped the step of putting the galette in the freezer after assembly, and it kept it's shape. This recipe is a keeper to be made again. The galette pastry was very easy to roll out into a thin round. Used King Arthur Flour 100% white whole wheat in the pastry recipe, so pastry was not as dark in color. Will be using the galette pastry make other flavor galettes.
David
Link for galette pastry recipe?
mudyboots
almond powder???
Cate Doty, Senior Staff Editor, NYT Cooking
It's almond flour. We've appended the recipe.
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