Description
This Easy Cinnamon Vanilla Apple Galette is a rustic and comforting dessert featuring thinly sliced apples tossed in warm spices and vanilla, encased in a flaky pie crust. Perfectly golden and bubbling with apricot glaze, it’s a simple yet elegant treat best enjoyed warm with vanilla ice cream or whipped cream.
Ingredients
Filling
- 3 apples (about 1 1/4 pounds), peeled, cored, and thinly sliced
- 1 teaspoon fresh lemon juice
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- Pinch salt
- 1 teaspoon vanilla paste, vanilla extract, or seeds from 1/2 vanilla bean
- 1 teaspoon cornstarch
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 1/2 tablespoons apricot jam
Crust and Assembly
- 1/2 batch Easy Pie Crust (chilled)
- Cup 4 Cup gluten free flour or regular all-purpose flour, for dusting
- 1 egg
- 1 teaspoon water
- 2 teaspoons turbinado sugar
Serving
- Vanilla ice cream or whipped cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C). Remove the pie dough from the fridge if it needs to soften slightly.
- Make the Filling: In a large bowl, toss the thinly sliced apples with lemon juice. Add sugar, cinnamon, cardamom, salt, vanilla paste or extract, and cornstarch. Mix well to combine evenly.
- Roll Out Dough: Lightly flour a large sheet of parchment paper using Cup 4 Cup gluten free or all-purpose flour. Roll out the chilled pie crust on the parchment into a 10- to 11-inch round about 1/8-inch thick. Patch any cracks in the dough as needed. Shake off excess flour from the parchment.
- Assemble Galette: Slide the parchment with dough onto a baking sheet. Mound the apple filling in the center, spreading evenly while leaving a 1- to 2-inch border around the edge. Fold the edges of the dough over the apples, overlapping and pinching to seal any tears. Refrigerate the galette for 5 to 10 minutes to set.
- Prepare Egg Wash and Butter: Beat the egg with water to make an egg wash. Lightly brush the dough border with the egg wash, then sprinkle with turbinado sugar. Dot the butter pieces evenly on top of the apples. Chill again briefly if your kitchen is warm to keep the dough cool.
- Bake the Galette: Bake in the preheated oven for 50 to 60 minutes, rotating once halfway through, until the crust turns deep golden brown and the apple juices are bubbling. Remove and let cool for 5 minutes.
- Glaze the Filling: Warm the apricot jam in the microwave or on the stovetop until runny; add a splash of water if needed. Brush the jam generously over the warm apples to add shine and sweetness.
- Serve: Allow the galette to cool slightly and serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for a delightful dessert experience.
Notes
- If using store-bought pie crust, make sure it's thawed but still cool for easier handling.
- Vanilla paste or the seeds from a vanilla bean deliver warmer flavor than extract if available.
- Chilling the galette before baking helps maintain a flaky crust texture.
- This dessert is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- For a gluten-free version, use gluten-free flour and gluten-free pie crust recipes.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American