Description
This rustic sourdough apple galette is the perfect cozy fall dessert! Made with a flaky sourdough pie crust and warm spiced apple filling, it’s naturally sweetened and extra delicious with a scoop of creamy vanilla ice cream. No gums or emulsifiers here—just real ingredients and simple steps.
Ingredients
For the Crust:
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1 sourdough pie crust (use half of your favorite recipe or freeze the other half for later)
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1 egg, beaten
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1 tbsp milk (for egg wash)
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Coarse sugar for sprinkling (optional)
For the Filling:
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3-4 organic apples, peeled and sliced (about 4-5 cups)
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1/4 cup brown sugar
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1 1/2 tbsp all-purpose flour
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2 tsp lemon juice
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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Optional: Salted caramel sauce, for serving
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Optional: Haagen-Dazs vanilla ice cream, for serving (no gums or emulsifiers!)
Instructions
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Chill the dough:
If not already prepared, make your sourdough pie crust, divide it in half, and chill for at least 1 hour. -
Prepare the filling:
In a large bowl, toss sliced apples with brown sugar, flour, lemon juice, cinnamon, and nutmeg. Refrigerate while the dough chills. -
Roll out the crust:
Preheat oven to 400°F (204°C). Roll the chilled dough into a 12-inch circle on a floured surface or parchment paper. -
Assemble the galette:
Transfer dough to a parchment-lined baking sheet. Spoon apple filling into the center, leaving a 2–3 inch border. Fold edges over the filling. Press gently to seal. -
Finish the crust:
Brush edges with the egg-milk wash and sprinkle with coarse sugar if desired. -
Chill again:
Place the assembled galette in the fridge for 15–20 minutes. -
Bake:
Bake for 35–36 minutes or until the crust is golden and the filling is bubbling. -
Serve:
Cool slightly before slicing. Top with a scoop of Haagen-Dazs vanilla ice cream and a drizzle of salted caramel, if using.
- Prep Time: 25
- Cook Time: 35