Imagine the warm scent of cinnamon and nutmeg mingling with caramelized apples, all nestled in a flaky, golden crust—a dessert that’s as comforting to make as it is to savor.

This Spiced Apple Galette is the rustic elegance of French pastry, offering a simpler, more forgiving alternative to traditional pies. 

Ingredients

4 cups thinly sliced fresh apples (peeled and cored)

2½ tablespoons granulated white sugar

1 tablespoon cornstarch

½ teaspoon ground cinnamon (or 1 tsp apple pie spice for deeper flavor)

½ teaspoon pure vanilla extract

1 (9-inch) pie crust

Optional glaze: 1 egg white + 1 tbsp water (whisked) + 1 tsp coarse sugar

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet or line it with parchment paper to prevent sticking.

Step 2: In a large mixing bowl, gently toss the apple slices with sugar, cornstarch, cinnamon, and vanilla extract. Ensure the apples are evenly coated—the cornstarch will thicken the juices as they bake. Let the mixture sit for 5–10 minutes to meld flavors.

Step 3: Unroll the pie crust onto the prepared sheet. Spoon the apple mixture into the center, spreading it into a 7-inch circle and leaving a 2-inch border. Fold the edges of the crust over the apples, pleating every 2–3 inches to create a rustic, free-form shape. Press gently to seal folds.

Step 4: For a glossy, crisp crust, brush the folded edges with the egg white mixture and sprinkle with coarse sugar. This adds a subtle crunch and golden finish.

Step 5: Bake on the middle oven rack for 25–35 minutes, or until the crust is deep golden brown and the apple filling bubbles slightly. Rotate the pan halfway for even browning. Cool for 10 minutes before slicing.

Tips

Fruit Variations: Swap apples for ripe pears, peaches, or a mix. Add ½ cup of blueberries or blackberries for a tart contrast.

Spice Adjustments: Enhance warmth with a pinch of nutmeg or cardamom alongside cinnamon.

Serving Ideas: Pair with vanilla ice cream or a drizzle of caramel sauce. Store leftovers at room temperature for up to 2 days.

Pro Tip: If the crust browns too quickly, loosely tent the galette with foil during the last 10 minutes of baking.