Q1: What is the difference between a galette, a crostata, and a pie?

A pie is traditionally baked in a pie pan and often has a top and a bottom crust. A galette is the French term for a rustic, open-faced, free-form tart that is baked directly on a baking sheet, like this recipe. A crostata is the traditional Italian name for a very similar style of rustic, free-form tart. In modern baking, the terms "galette" and "crostata" are often used interchangeably.

Q2: How do I keep my galette from getting a soggy bottom?

There are two key secrets. First, be sure to use firm baking apples that are not overly juicy. Second, the flour that you toss with the apples is a key thickener that will help the juices to thicken into a jammy sauce as they bake. For extra insurance, you can also bake your galette on a preheated baking sheet , which will help to crisp up the bottom crust quickly.

Q3: What are the best apples for baking a galette?

For a galette, you want to use a firm apple that will hold its shape during baking and not turn into a mushy applesauce. A firm, tart apple like a Granny Smith is the classic and perfect choice, as its tartness beautifully balances the sweetness of the sugar. Other great, firm apple varieties that work well include Honeycrisp, Braeburn, and Pink Lady .

Q4: Can I make this ahead of time?

A galette is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. This allows you to do a quick, 10-minute assembly on the day of your event, which will give you the best, freshest result.

Q5: Can I use a food processor to make the pie crust?

Yes, a food processor is a fantastic and fast way to make this pie crust. Simply pulse the dry ingredients to combine, add your cold fats and pulse until you have pea-sized pieces, and then add the liquid and pulse just until the dough comes together.

The Best Rustic & Easy Apple Galette (Flat Apple Pie!)

A recipe for a rustic, free-form apple pie, also known as a galette. The recipe includes instructions for a from-scratch ‘Perfect Pie Crust’ made with a combination of butter and shortening for a flaky texture. The crust is rolled into large circles, piled with a simple filling of sliced Granny Smith apples tossed with brown and granulated sugars, and then the edges are folded up and over the filling to create a rustic border. The pies are dotted with butter and baked on a sheet pan until the filling is bubbly and the crust is golden.

Author: Grace
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes (includes chilling time)
Yield: 8-12 servings (2 galettes) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks (12 tbsp) cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
For the Flat Apple Pie:
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
6 tablespoons butter

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Instructions

Make the Pie Crust: In a large bowl, combine the flour and salt. Add the butter and shortening. Using a pastry cutter, work the fats into the flour until the mixture resembles small pebbles.
Lightly beat the egg, then add it to the mixture along with the cold water and vinegar. Stir until just combined.
Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 30 minutes.
Assemble the Galettes: Preheat the oven to 375°F.
In a large bowl, stir together the sliced apples, brown sugar, granulated sugar, flour, salt, and lemon juice.
On a floured surface, roll out each chilled dough disk into a large circle. Place each circle on a large baking sheet.
Place half of the apple mixture on one crust and the other half on the second crust, leaving a 2 to 3-inch border around the edges.
Fold the edges of each crust up and over the apple mixture, creating a rustic, free-form pie.
Dot the tops of the apple filling with chunks of the butter.
Bake: Bake for 30 to 40 minutes, until the filling is golden and bubbly. If the crust browns too quickly, cover the edges with foil.
Let the galettes cool slightly, then slice into wedges with a pizza cutter to serve.

Notes

The instructions for making the pie crust were incomplete in the article; a standard chilling step has been added.
This recipe makes two separate rustic pies, or galettes.
Baking the galettes on a baking sheet is essential, as some juices may bubble out during cooking.
The recipe suggests using a pizza cutter for easy slicing.

Nutrition

Serving Size: 1/8 of recipe
Calories: 450-550
Sugar: 35-45 g
Sodium: 300-400 mg
Fat: 25-32 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-4 g
Protein: 3-5 g
Cholesterol: 40-60 mg

Find it online: https://www.eatswithsoul.com/apple-galette/