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+ servings

Simple Apple Galette with a Cheddar Pie Crust + Sweet Brown Butter Drizzle

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Simple, rustic and so easy anyone can make this delicious, rustic dessert.
Course Breads & Baked Goods
Keyword apples, brown butter, cheddar
Prep Time 45 mins
Cook Time 40 mins
Additional Time 5 mins
Total Time 1 hr 30 mins
Servings 1 galette / about 6 to 8
Author Laurie McNamara

Ingredients

  • 2 pounds granny smith apples; cored peeled quartered and sliced about a quarter inch thick.
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1-2 pinches kosher salt
  • 3 tablespoons butter divided

FOR THE BROWN BUTTER DRIZZLE:

  • 1/2 sick unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons whole milk

Instructions

To Make the Apple Filling:

  • Add the peeled, sliced apples into a large bowl. Squeeze in 2 tablespoons {I eye ball it} of fresh lemon juice, watch for seeds! Add in the 2 tablespoons of flour and sugar and a couple pinches of kosher salt. Toss to combine until the apples are coated.

To Make the Galette:

  • On a lightly floured surface, roll the dough out to an eighth of an inch thick. Pile the apple filling in the center and fold up the edges and dot with one tablespoon of butter.
  • Melt the remaining two tablespoons and brush the edges of the pie crust. Pour any remaining butter over the top of the apples.
  • Bake in a preheated 425° oven for 15-20 minutes. Reduce the temperature to 350 and continue to bake the galette for an additional 15-20 minutes, or until the apples are tender.
  • Remove and let cool.

To Make the Brown Butter Drizzle:

  • In a small skillet melt the half stick up butter over medium heat. Continue to let the butter brown until it reaches a deep golden brown. {for a "how to" tutorial see the link in the post above}
  • Remove the pan off of the heat and whisk in the powdered sugar, vanilla and whole milk.
  • Use the whisk or a fork to drizzle the brown butter glaze over the top of the galette.
  • Cool slightly before cutting and serving.