How to Make an Apple Galette

Here’s another recipe from the past that I’m pulling forward to share with you again.  This Apple Galette recipe was originally posted in October of 2008.

Fall is here, the holidays are near, and the season of eating is officially upon us.  For me, that means it’s time for apple pie.  This is my third sixth year at Pinch My Salt, and every year I have grand plans to write about holiday recipes.  So far, I’ve failed miserably!  Sure, I always manage to post a few pumpkin recipes here and there, but when it comes to the real stuff: the pies, the turkey, the cranberries, the dressing, I always step back and let the pros help you out. (Edit: I do have more holiday recipes on the blog now. You can find them here.)

But this year will be different.  If nothing else, I will make sure at least one of you bakes a homemade apple pie for the very first time!  Because let me tell you, there is something magical about seeing your very first made-from-scratch pie come out of the oven.  It won’t be perfect, they never are.  But it will be the best pie you’ve ever tasted.

I remember my first apple pie.  I was 19 years old, it was Thanksgiving, and it was my very first holiday away from home.  It was exciting to be out on my own, preparing a holiday meal with friends for the first time, but I also remember calling my mom in tears that morning because I was homesick.

We made a lot of mistakes that first year.  For one, I think we forgot to take the plastic bag of giblets out of the turkey before stuffing and roasting it.  Ooops!  But you have to start somewhere, right?  For me, I started with my very first apple pie.  I don’t remember which recipe I used, I don’t even remember the process.  But I do remember the feeling I had when it came out of the oven.  To me, it was perfect!  I was so proud, I even took a photo of it.

Years later, looking at that photo of my first apple pie, I could see a million things wrong with it.  The crust didn’t even brown, not a bit.  But here’s the thing about a homemade pie: nobody cares what it looks like!  It’s homemade pie and it’s always, always, always better than a store-bought one.

But it seems that a lot of people have a fear of pie crust.  I’ll admit that fifteen years later, I still don’t make a perfect crust.  But at the same time, in fifteen years, I’ve never made a crust that wasn’t eaten!  It’s time to get over the fear, and just do it.

One way to ease yourself into pie making, is to start with a free-form pie or tart known as a galette.  To me, an apple galette may sound fancy, but it’s really just an informal apple pie.  I make one maybe once or twice a year when I’m craving something special for dessert, and it’s always thrown together at the last minute.  It seems like we always have a few apples rolling around in the fruit bin and this house never runs out of flour or butter!  I bet the same is true for most of you.

Now because this it is something that is always an impromptu dessert, I don’t have a real recipe or method.  I can’t give you exact instructions that you will follow to the letter.  But that’s fine.  I prefer that you just jump in and give this one a try.

You will be making an actual pie pastry, so it’s good practice for your next real pie.  But it’s put together in such a way that it just doesn’t matter if you mess up.  It’s supposed to be messy.  And the great thing about a galette is that the worse it looks, the more ‘rustic’ it becomes.  Haven’t you ever wanted to make a rustic tart?  Here’s your chance!

You can use any pie crust recipe you would like for your galette, but I am going to suggest one over at Simply Recipes.  I used it last night and I think it was the best I’ve ever made!  I basically halved the recipe for Elise’s Perfect Pie Crust, since I only needed a single crust.

Now let me walk you through the galette I made last night:

First, peel, core and slice about four apples.  If they are small, you can use six.  You could probably even use more.  I just like a high ratio of crust to apples when I make a galette.  It doesn’t matter what type you use, I used a couple granny smith, a braeburn, and some other red apple that I can’t remember now.  Just use what you have, or what you like.

When I prepare apples for pie, this is how I do it:

First peel the apple using a paring knife or vegetable peeler.  I prefer the latter.

First, peel the apple using a paring knife or vegetable peeler. I prefer this peeler.

It's always fun to try to remove the peel in one long curly strip.  I tried, but it broke just as I was about to finish!

It’s always fun to try to remove the peel in one long curly strip! I tried, but it broke just as I was about to finish!

Next, cut a thin slice off the top of the apple.

Next, cut a thin slice off the top of the apple.

Next, do the same with the bottom of the apple.

Then do the same with the bottom of the apple.

The apple will now sit steady on the cutting board to make it easier to section, and remove the core.

The apple will now sit steady on the cutting board to make it easier to quarter, and remove the core.

Now cut the apple into four quarters.  I like to do this with the apple turned upside down.

Now cut the apple into four quarters. I like to do this with the apple turned upside down.

Now remove the core from each apple quarter.  It seems to be easier to cut out all of the core if you start from the bottom, that's why I said to turn the apple upside down when you quarter it.

Next, remove the core from each apple quarter. It seems to be easier to cut out all of the core if you start from the bottom, that’s why I said to turn the apple upside down when you quarter it.

You now have an apple quarter that can be easily sliced into pieces.

You now have an apple quarter that can be easily sliced into pieces.

Now cut each apple quarter into five or six slices.

Finally, cut each apple quarter into five or six slices.

And now you've peeled, cored, and sliced one apple.  Only a few more to go!

And now you have peeled, cored, and sliced one apple. Only a few more to go!

Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour.  Toss it all together and set the bowl aside.

Now preheat the oven to 400 degrees while you make the pastry.  This is important, don’t forget to turn on the oven!

Next, clear a large space on a countertop or table and sprinkle it lightly with flour.  If you have a pastry board, even better.  Have a rolling pin handy and more flour available for sprinkling.  A dough scraper will also come in handy if you have one.

Also get out a large cookie sheet, preferably with rim.  I use a half sheet pan.  Line it with parchment paper and have it handy.

Now, put together your pastry.  If you would like instructions with photos, go to Simply Recipes.  But we are only using half of her recipe, so use the ingredient amounts that I list here.

Galette Pastry:

1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water

Put flour and salt in the bowl of a food processor and pulse to combine.  Add butter and pulse until the largest butter pieces are the size of peas.  Add water, one tablespoon at a time, pulsing to mix.  The mixture won’t look like it’s holding together, but pinch it, and it should stick together.

If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine.  Cut the cold butter into small pieces and toss with the flour mixture.  With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter).  Add water, one tablespoon at a time, mixing and tossing with a wooden spoon.  When the mixture just starts to clump together, continue to the next step.

Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape.  At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days.  But we are going to roll it out immediately.  If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.

Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter.  Try to roll the dough as evenly as possible to about 1/8 inch thick.  The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can.  Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking!  The circle will get big!  That’s what you want.

Now gently wrap the dough around the rolling pin and transfer it to the sheet pan.  Try to unwrap the dough so that it is somewhat centered on the pan.  The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want.  Now dump the apple right into the center of the circle and spread them out a bit.

At this point I usually drop a few little pieces of butter over the tops of the apples.  It’s up to you.

Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go.  You want to seal the holes and cracks so that the juices don’t escape while it’s baking.  The pastry shouldn’t cover the apples completely in the center.

If you want to try to make it look fancy, go ahead.  I don’t.  I just fold it up and hope for the best!

Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash.  Then I sprinkle a bit of sugar over the whole thing.  This is optional, but it looks nice!

Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.

Now for the best part:  It’s time to eat!

I know that there are many different ways to make a pie crust: butter, shortening, even oil!  And everyone likes to argue about what makes the flakiest, most tender crust.  For pies, I tend to split the difference and use half butter and half shortening.  But an all-butter pastry will always have the best flavor in my book.  The only problem I have with an all-butter crust, is that it doesn’t hold it’s shape very well.  That’s what is so great about making a galette!  It doesn’t have any fancy fluting, so it really doesn’t matter if it doesn’t hold it’s shape as well.  I strongly urge you to give the all-butter pastry a try this time, the flavor is out of this world!

I generally do not use a food processor for pie pastry, but I gave it a try this time.  Guess what?  The results were great!  So, I may start actually using my Cuisinart for more than bread crumbs now.  But if you don’t have a food processor, just cut the butter into the flour with your fingertips or a pastry blender like I’ve always done.

Give it a try, have fun,  and let me know what happens!

Around the Web:

Pie Pastry Recipes:

  1. Alyce

    This will be next on my list for sure!!!

    12:40 pm  Oct 10th, 2008
  2. julo

    Oh man, that looks soooo good! Looks pretty enough to eat! I’ve been trying to decide on my second dessert for Thanksgiving, and I think a gallete is the answer (pumpkin pie is the first of course). I’m debating between this one and the apple pear one you linked to, though to be honest the pictures of yours makes it look way better. Thanks!

    2:48 pm  Oct 10th, 2008
  3. Corinne

    Yummy! My mom made one of these awhile back — maybe a year now — It was SO good. This looks amazing!

    5:23 pm  Oct 10th, 2008
  4. patsyk

    I think I am going to have to make an apple galette! I have a terrible time getting my crust into the pie dish w/o it ripping or something. I love this idea to ease into it instead.

    7:03 pm  Oct 10th, 2008
  5. Zoë François

    What a perfect fall galette! It is really lovely, I can just imagine how wonderful it tastes.

    7:30 pm  Oct 10th, 2008
  6. Thérèse-Marie

    I made this today and it came out very well.
    The only thing I added was a bit of nutmeg.
    The dough broke a bit for me but was easy-peasy to patch.

    I will be posting an image of the yummy outcome on my blog
    tomorrow with a link to your blog for this simply and delicious recipe.

    The instructions and recipe was very easy to follow, wonderfully illustrated
    and the result was truly delish and very pretty…!
    I will make this again, and again and perhaps with pears…or…who
    knows…this is a perfect recipe that is adaptable to so much.
    Merci mille fois……a million thanks…

    10:31 pm  Oct 10th, 2008
  7. Jamie

    Just wanted you to know that I love your recipes and I nominated you for an award on my blog!

    11:43 pm  Oct 10th, 2008
  8. Nicole

    Alyce: Great! Your pie looked really good, I’ll be making one soon!
    Julo: You should definitely do something with apples to go with your pumpkin pie! I always like to have both for Thanksgiving. The apple pie I eat after dinner and the pumpkin pie I eat for breakfast the next morning 🙂
    Corinne: Were you around when I made the one at your parents house that had the sharp cheddar cheese in the crust? Might have made it with the Wisconsin cheddar, can’t remember. All I know is that it was delicious! Will have to try it again soon!
    Patsyk: You should give it a try! It’s easier to slice than pie, too 🙂
    Zoë François: It was really good! Unfortunately, it’s all gone now 🙂
    Thérèse-Marie: I’m so glad you made this already! I usually add some fresh-grated nutmeg, but for some reason didn’t think about it this time. Good call! Can’t wait to see your photos!
    Jamie: Thank you! 🙂

    9:05 am  Oct 11th, 2008
  9. Curt

    Nicole, this is something I’ve meant to try for some time, but I keep pulling out my deep dish for pie instead! I think I’ll try one this coming week, though, and since my crust makes 2, I’ll just bake 2 of them! I’ll do them over a wood fire again. The galette looks great, and I’m sure tasted even better, but I don’t do apple stuff without my peeler/corer/slicer anymore… I’m just too lazy.

    9:09 am  Oct 11th, 2008
  10. Nicole

    Curt: I saw your apple peeler/corer/slicer and I have to say that I’m a bit jealous! I just don’t have any room to store another gadget until I get rid of some things! And now that I have my apple peeling and slicing down to a system, it doesn’t take me long at all 🙂 Can’t wait to see how your smoked galettes turn out!

    9:15 am  Oct 11th, 2008
  11. Hélène

    I’m having my coffee and would love a pie of that. I always wanted to try to make Galette. This is now on my list ‘to-try’. Thanks for sharing.

    9:53 am  Oct 11th, 2008
  12. Ruby

    Yummy! I like the pear idea someone mentioned. Great illustrations Nicole! Wonderful post, can’t wait to try this…

    2:03 pm  Oct 11th, 2008
  13. David

    Your galette look so delicious, I had to go offline and make an apple pie and some ice cream. Everything turned out well. Thanks for your prompting.

    2:48 pm  Oct 11th, 2008
  14. Tammy

    I remember my first apple pie (about 3 years ago) I made it for a Thanksgiving dinner that I was hosting. It looked picture perfect when I removed it from the oven…nicely domed, beautifully browned… I was so excited…as was everyone else when I started slicing it.. until I cut into it and saw applesauce at the bottom and a huge gap of air between it and the upper crust! It turns out that it makes a difference which type of apples you use… I only had Red Delicious. I have made many pies since then but never a galette… I’ll be trying it soon as I love the crust to apple ratio. 🙂
    Thanks for sharing

    5:21 pm  Oct 11th, 2008
  15. ingrid

    Thanks for another great recipe! I tried and enjoyed the pumpking cream cheese! I especially appreciate the photos for cutting up the apples! I’m going to follow your link (THX) to the photos for pastry making.

    5:41 pm  Oct 11th, 2008
  16. Avi

    this is lovely!!! i’ve been wanting to make apple pie cos my dad and sister love it but i dont really like working with pie crusts XD i have a feeling that this recipe will be a big hit with my famiyl i cant wait to try it!! thanks for the very specific instructions and the great photos 🙂

    6:29 pm  Oct 11th, 2008
  17. Steve

    Nicole – I could look up other sites and see what they say about SLICING APPLES however I was wondering if you have ever used a different method, or have seen one where the final product is (fancy?) different from the usual little chunks. I love apple pie or gallette but I despise the un-uniform textures and routine appearance.

    BTW – Thought about you today on my first trip BACK to the Farm Market in Fresno. I have been away for about 10 months and I will never take the selection and quality for granted ever again.

    7:25 pm  Oct 11th, 2008
  18. Becky

    I like the fact that when you feature an Apple Galette, for instance, you also give other Galette recipes. I’ve always been fascinated with Galettes but never made one.
    Now is the time! Thanks.

    6:24 am  Oct 12th, 2008
  19. avtcoach

    I love this blog site. Every week on Monday’s I post my three favorites. This Monday I will feature your site. Thanks for sharing!

    8:25 am  Oct 12th, 2008
  20. PetiteKitchen

    Apples are the reason I love fall.

    11:59 am  Oct 12th, 2008
  21. Jude

    Nice intro for apple pastries! I’ll definitely need to be a bit more ambitious as well this season. We’ll see what happens.

    12:53 pm  Oct 12th, 2008
  22. Maggie

    Thanks for this! Despite watching my mother make crust a thousand times, I’ve been too intimidated to try it myself, and always assumed I needed a mixer or food processor…

    6:28 am  Oct 13th, 2008
  23. Live.Love.Eat

    Hi there, I came over through AVT coach who recommended you. I love your blog like I knew I would just from the name of it. And I love galettes!!!!!

    7:24 am  Oct 13th, 2008
  24. Deborah

    I’ve never made a galette before, but I’ve always wanted to! This one sounds too good to pass up!

    11:20 am  Oct 13th, 2008
  25. kellypea

    I totally agree these are a great way to ease into pie making. I love galettes for that very reason. So easy and so beautiful. Love the step-by photos…

    1:33 pm  Oct 13th, 2008
  26. sara angel

    what a nice story :] i’m almost 19 and yes, i am away from home. thankfully, i get to go home this thanksgiving but i plan to attempt my first pie while my mom supervises. i think it would be really helpful to make this first so maybe i’ll surprise my roommates. thanks for the help!

    4:52 pm  Oct 13th, 2008
  27. angela

    hey thanks for the recipe…mine came out looking a bit like a dough purse stuffed too full of apples and cinnamon…
    but i’m sure it will taste good… four apples seemed like too much for this amount of dough. i even had some apple left over….did i not roll the dough out enough? it was about an 1/8 of an inch all round, and there was just barely enough to fold over…
    thanks anyway, smells good =)

    6:22 pm  Oct 13th, 2008
  28. maris

    I really can’t wait to make this! I usually shy away from apple pies because it’s too hard to make the dough without a stand mixer, but this one looks so simple!

    7:26 pm  Oct 13th, 2008
  29. Maria

    I love apple everything and your galette looks fantastic! I love the rustic look!

    9:08 am  Oct 14th, 2008
  30. Joseph

    Thanks for the wonderful step-by-step instructions. I love the rusticity of a galette; a perfect way to jump into pie or tart making. Your story is touching as food is more than just the recipe or the taste and flavors; it is also about the people you eat with, the places you eat and all those memories and feelings that come flooding back when you smell or taste those flavors. Way to jump start the fall baking season! I’ll look forward to posting some links to your site in our growing food community.

    4:36 pm  Oct 14th, 2008
  31. LoveToEatLots

    This recipe is good. Makes an ugly pie crust impossible. Or maybe it just makes an ugly pie crust okay to do! I love to eat (see my name) so can only splurge on butter and sugar desserts at holidays or else my weight goes too high. You may enjoy my discovery of a really delicious dessert which is also healthy. (shock) It is so unusual that people think I have done something VERY special for them. It is so easy too!
    Here it is: mix vanilla yogurt (healthy) with berries (healthy)(blueberries are divine) and Lavender Dressing (healthy), DIVINE DESSERT! Do I need to mention that it is HEALTHY too !?! Must use Lavender Dressing by Montebello Kitchens. If not in your local store go to and you can order it there. You will not be sorry. by the way — your photos along the way of making the galette are super helpful – make it easy to understand what to do. thanks. Do you have an easy coconut cake recipe? I tried one with 7 minutes icing and it hardened SO hard that I couldn’t cut the cake! Help me please.

    5:11 pm  Oct 14th, 2008
  32. Apple Galette | Bucky's Barbecue and Bread

    […] nothing’s wrong with another apple pie), so I took the prompting provided by Nicole at Pinch My Salt to do a galette.  Galette is French (yeah, I said French!) for free-form pie, basically. I’m […]

    7:41 pm  Oct 14th, 2008
  33. Monet

    I am addicted to baking, but one thing that has always made me nervous is making pie crust. I baked my fourth pie today, and I think I’m starting to get over that fear. I love that you’ve presented this recipe in such a laid-back, approachable way. After all, what is there to be scared of? It’s just dough! And you’re right: it’s highly doubtful that someone could make an inedible pie crust.
    That said, this galette looks fantastic! I’m a big fan of apple pie myself, and the ingredients for your recipe here are usually kicking around my house. I ordinarily don’t have enough apples for an apple pie unless I go to the store and buy that many, but I usually have four or five in the fruit basket, so this is definitely do-able. (And my kitchen is never devoid of flour or butter–perish the thought!) I’ll have to give this a go sometime very soon!

    8:34 pm  Oct 14th, 2008
  34. Lesley

    Apple pie is my fav! and this looks delicious
    thank you

    10:25 am  Oct 15th, 2008
  35. Curt

    Well, after doing the galette, the all-butter pate brisee is the way to go! Yours looks a lot neater than mine turned out, but I expect that!

    Thanks for the inspiration to finally do a galette.

    10:30 am  Oct 15th, 2008
  36. Kasey

    I really could have used your fantastic step-by-step instructions for peeling and coring apples before I made applesauce a few weeks ago 🙂 Love your blog! I’m also ready for the season of eating–but it seems like this California weather is just not quite ready for it!

    All best,

    1:31 pm  Oct 15th, 2008
  37. Amy

    OKAY you now are instructed to make this and the coconut bread for Thanksgiving dinner. Please let me know when you arrive at Nana’s. 🙂 LOL

    4:21 pm  Oct 15th, 2008
  38. LoveToEatLots

    Coconut bread is great. Am still in need of a Coconut layer cake recipe. Friends used to bring a very tall coconut cake over every Christmas when I was a little kid.
    Lots of very creamy divine icing, all white ,and covered thickly with coconut. Anyone know of a good recipe?? thanks… All that white next to an apple galette would look good on the sideboard.

    5:24 pm  Oct 15th, 2008
  39. jh

    Great recipe for people scared of pies but what I think is better is to use a mixture of sugar–brown, white, and honey to give the apples more depth and warmth. It has always drawn rave reviews for me.


    9:31 am  Oct 16th, 2008
  40. Anne

    This looks so good and easy, I’m looking forward to making this. Thank you!

    11:37 am  Oct 16th, 2008
  41. susan

    You mean I can’t just buy a pie crust from the store, I have to (gasp!) make one?

    2:04 pm  Oct 16th, 2008
  42. Michelle

    This recipe looks great!

    Another way to core the apple would be to use a melon-baller. Peel the apple and halve it. Then just use the melon-baller to scoop out the core and seeds and to remove the stem and the bottom.

    9:19 pm  Oct 16th, 2008
  43. Kevin

    Nice looking apple galette!

    12:00 pm  Oct 18th, 2008
  44. AndreaDomingas

    I just want to say that I did your recipe and love it! This pie is delicious, fast and easy to do! I post it in my blog and put your link there. Thanks for sharing!

    12:44 pm  Oct 19th, 2008
  45. Brittany

    I made this recipe for my husband after we went to an apple picking farm and he LOVED it. That boy never eats any of my sweet treats and he has been in it all week long! Thank you for helping me wow my husband 🙂
    Oh and it was super easy to make- and personally I think it looks like it took me hours….

    11:47 am  Oct 23rd, 2008
  46. Apple Galette « “First we eat, then we do everything else.”

    […] wasn’t as pretty as the one Nicole made on Pinch My Salt, but it wasn’t bad for a first attempt; the entire thing disappeared in a matter of […]

    1:05 am  Oct 25th, 2008
  47. lisa from dandysugar

    What a lovely little galette! I have been preoccupied lately with the apple galett so I’m happy that I found your site. I made one recently that included thyme….it didn’t turn out as sweet looking as yours but it was really tasty!


    2:20 pm  Oct 29th, 2008
  48. cleek

    I just want to know how to make an apple pie without using butter or margerine

    9:45 am  Feb 2nd, 2009
  49. Julia

    I love this recipie because is so simple. I know that making home made pie crust but if in a hurry I use store brought and comes out just as good. No matter which crust I use I also sprinkle a handfull of chopped walnuts on top and comes out yummy!!

    8:23 am  Feb 28th, 2009
  50. Kitchen Impossible: Bridal Shower | thelocust dot org

    […] Desserts / Pastries Maple cupcakes with frosting (cupcake recipe, frosting recipe) Apple cinnamon and strawberry-rhubarb galettes with vanilla ice cream (recipe) […]

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  51. Betty

    I loved the picture of this Galette!! I have made them from Martha Stewart to Ina Garten, but please have fun when you cook!! Don’t make it such a stressful time, if you are going to make something for a party or even a few friends and family, practice the recipe first if it’s only yourself or people at work. That way you can make a relaxed evening or day out it and even if you’ve never cooked or baked before.
    I think food processor made pie crust is the best ever. The golden rule of baking is simple: don’t over mix, that’s it. When you process the pie dough just mix till blended, and no more and not too much flour just enough to stick together As for the pie crust recipe the prior post wanted to know if they could make a pie crust without using butter or margarine? That’s what makes it flaky, if you leave out the fat it will become very doughy and not flake properly, not to mention be just flour and water. I’m sure there are substitutes. I have seen some “natural” made. If you are looking to replace the fat and calories I would try to cut something else out such as using sugar substitute, but that’s the reason it’s so yummy. Good luck to all and have fun!!!!

    6:43 pm  May 17th, 2009
  52. Rhubarb Blueberry Turnovers — Pinch My Salt

    […] Apple Galette […]

    1:00 pm  Jun 13th, 2009
  53. » Rustic, Fresh Strawberry Galette

    […] delicious-sounding fruit galettes on the blogs: Pinch My Salt:  Apple Galette 80 Breakfasts:  Plum & Nectarine Galette Cafe Fernando:  Apricot- Cherry Galette Daily […]

    3:01 am  Jul 9th, 2009
  54. Liz S

    Exactly what I was looking for this morning! Can’t wait to try it today – thanks!

    8:31 am  Sep 3rd, 2009
  55. Rachel

    I just made this last night with some homegrown MacIntosh apples from a friend’s farm, and as soon as I bit into a piece of it, I teared up because I hadn’t tasted a dessert like that since my mom made pie with the MacIntosh apples from our backyard when I was little. Thank you for helping me relive a great memory, and thank you for a wonderful recipe!

    11:54 am  Sep 16th, 2009
  56. apple galette - livefire

    […] nothing’s wrong with another apple pie), so I took the prompting provided by Nicole at Pinch My Salt to do a galette.  Galette is French (yeah, I said French!) for free-form pie, basically. I’m […]

    5:43 am  Sep 19th, 2009
  57. brian

    the dough was not easy at all – it’s way too dry to roll properly with so little water in it, so it was constantly cracking and still mostly flour around the edges. no way to fold the dough or transfer it without it shattering into a dozen dry pieces, i’m not sure what i did wrong but i was very careful to keep the fat in the dough from melting. i even tried to make a second dough from scratch but i got the same result – overly dry, falling to pieces at the slightest touch. how is this easier than apple pie?

    8:25 pm  Dec 6th, 2009
  58. Colby

    It’s actually a French dessert!

    4:01 pm  Feb 7th, 2010
  59. A galette, a pie, a crumble, a tart. « GrinningBookfairy Blog

    […] crust/dough; apple pie; blueberry crumb pie , apple galette, rhubarb galette, universal galette, apple […]

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  60. Taylor

    Made this and loved it! Thanks for the great recipe!

    8:08 pm  Sep 7th, 2010
  61. Maxine

    Just made the galette last night and served it with vanilla ice cream. It was perfect. Not too sweet. Thanks for the great instructions!

    8:58 am  Sep 10th, 2010
  62. Multimedia Journalism « The Glutard.

    […] visual tour of the restaurant, a meeting with the Chef,a demonstration of how to make their famous Gluten Free galette, while being narrated by Kelly.  The end of the video also features the recipe for the dish.  The […]

    7:15 am  Sep 23rd, 2010
  63. Alex

    I love your blog and your recipes seem to be fool proof. I made this galette tonight and it was fantastic. Would it be okay with you if I link to your site from my blog? I would love to share your blog with others. Thanks!

    3:16 pm  Sep 25th, 2010
  64. Fall Fest: An Apple Celebration — Pinch My Salt

    […] I have plenty of delicious apple recipes to share with you, including an easy and delicious Apple Galette and my favorite Sourdough Stuffing with Apples and […]

    2:51 am  Sep 29th, 2010
  65. Jem

    My mom peeled apples like that and it was so much fun to eat the peel. I told my kids it was the original “fruit by the foot” and so much healthier than the stuff you buy in the store today.

    5:49 am  Sep 29th, 2010
  66. Sunday dinner = comfort food « Edible Joy

    […] the crust and put it on a baking sheet lined with parchment paper. I followed a recipe from Pinch My Salt that caught my attention because it was called “No Fear Apple Pie.” Galettes always […]

    12:47 am  Sep 30th, 2010
  67. Caramel Apple Crumb Bars | Andrea Meyers

    […] Pinch My Salt – Apple Galette […]

    9:58 pm  Oct 4th, 2010
  68. Apple Galette – The EASY Apple Pie

    […] Pinch My Salt […]

    7:19 pm  Oct 24th, 2010
  69. Apple Galette « Knittybutton

    […] this simple (awesome) recipe. Go make it, for reals, so much easier than […]

    9:09 pm  Oct 26th, 2010
  70. kim

    My daughter is a junior in high school and made this galette for her French class. Beautiful results and easy too! Now it will make our Thanksgiving table. Thanks!

    12:52 pm  Nov 5th, 2010
  71. Elizabeth Jones

    Thanks for this great recipe! I need something simple and easy. I am going to try using Granny Smith apples and a touch more spice.

    5:22 pm  Nov 12th, 2010
  72. Susan

    It is Sunday afternoon, I have a pot roast in the crockpot cooking and was thinking we needed a “comfort” dessert to go with our meal. So I googled for an “Apple Galette recipe.” This receipe looks SO delicious I decided I needed to try it. My family and I loved apple pie and I have a store-bought (sorry) crust in the refrigerator that needs to be used up. I plan on using your crust recipe some other time, but for now thank you for this recipe, I will let you know how it turns out. I love galettes because they are so forgiving. Thank you again.

    3:07 pm  Jan 9th, 2011
  73. Receta rápida de tarta de manzana - El Gran Chef

    […] te pierdas esta receta rápida de tarta de manzana, y si quieres hacerla más dietética, cambia el azúcar por […]

    12:38 am  May 11th, 2011
  74. Paper Bag Apple Pie Recipe – Easy Enough for Kids to Make (Using a Paper Bag and a Surprise Ingredient!) « Apron Strings

    […] Fresh Cooking Johhny Applseed Bars, Eats Well with Others Apple Cheddar Turnovers, Cookin Canuck No Fear Apple Pie, Pinch My Salt Old Fashioned Apple Pie, The Perfect Pantry Southern Comfort Apple Pie, Ezra Pound […]

    8:56 am  Oct 7th, 2011
  75. Bea


    I found your blog today, and decided to make the Apple Galette, boy, boy…what a delicious treat!!..It was JUST PERFECT!!!..flacky, not to sweet…instead of white sugar I used light brown sugar and added pecans to the apple mixture, and made it by hand…Thank You so much!!!…and Happy Thanksgiving from Canada!!!

    6:06 pm  Oct 8th, 2011
  76. Tastes Like Fall (or also, the one where I feel sad, and then I make a galette) | jingersnaps

    […] always use Pinch My Salt‘s Apple Galette recipe. It’s served us well so many times in the past and is easily adaptable to whatever […]

    4:19 pm  Oct 18th, 2011
  77. Slow Cooker Apple Butter Recipe — Andrea Meyers

    […] Pinch My Salt – Apple Galette: The No Fear Apple Pie […]

    9:00 pm  Oct 20th, 2011
  78. Audrey

    If this recipe leads to someone’s very first foray into baking, having accessible instructions, more room for error on the crust shape, etc., they might not have a rolling pin. A straight sided wine bottle should substitute (that’s what I’m going to try tonight after finding this recipe…rolling pin got ditched as one of those utensils I only use once every 7 years)

    7:39 am  Feb 4th, 2012
  79. Bountiful Basket Weekly Menu Plan 2/20 — Extreme Couponing - Coupon Connections

    […] Apple Galette – So many apples to use! […]

    10:01 am  Feb 20th, 2012
  80. 2012 Spring Share Week #1, April 11th | Your CSA

    […] Pinch my Salt has a No Fear Apple Pie […]

    11:51 am  Apr 10th, 2012
  81. Renee

    Made 2 of these today! They didn’t last long, my family LOVED them! Wonderful recipe! Thank you so much!

    10:39 pm  May 27th, 2012
  82. Nea

    Just made this, and it was delicious! However, my crust turned out very crumbly & not very stable…I’m not used to working with pie crust, so maybe it’s a step I missed? Next time I’ll try doubling the crust. Either way, definitely going to make again!

    8:43 am  Jun 21st, 2012
  83. Home Page

    I’m extremely impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the nice quality writing, it’s rare to see a great blog like this one nowadays..

    10:58 pm  Jul 8th, 2012
  84. OMG Pears again | Food Hackery

    […] I made is closer to a galette because the sides are not fluted but just folded over. Unlike this apple galette recipe though I chose to make less flaky more tart like […]

    7:51 pm  Jul 16th, 2012
  85. Meal Plan Inspiration! Time to Connect in the Kitchen! — Extreme Couponing - Coupon Connections

    […] I will also be making an apple galette pie! […]

    6:01 pm  Sep 24th, 2012
  86. george

    It was so easy to make and the taste was really good


    12:28 pm  Nov 23rd, 2012
  87. Burnout syndrom

    Thank you very much! So great that I’m definitely coming back again later.

    11:29 am  Dec 28th, 2012
  88. Burnout syndrom forum

    I am very thankful to you for this information. I coming back again later.

    11:30 am  Dec 28th, 2012
  89. info blog

    I will bookmark your weblog and check again here regularly. Thanks

    12:57 pm  Jan 9th, 2013
  90. Louise @

    Wow, what a great post. My mouth is watering! I’ll be sure to try this out this weekend. Thanks for the inspration 🙂

    4:58 pm  Apr 15th, 2013
  91. Ellimac

    DELISH! Just baked this tonight……….OMG!!! Thanks for the recipe.

    2:27 pm  Dec 29th, 2013
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