Easy Apple Galette Recipe with a Sourdough Pie Crust
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Savor the perfect blend of flaky sourdough crust and sweet caramelized apples in a rustic Sourdough Apple Galette. This irresistible fall dessert is everything you love about apple pie but with half the effort!
Discover the joy of baking with a Sourdough Apple Galette – a blend of traditional pie and French galette.
This easy-to-make, rustic dessert is a hit in the fall, celebrating the goodness of apple recipes and the warm aroma of cinnamon apples. With its flaky, buttery crust, it’s the perfect treat for apple season, effortlessly pleasing crowds.
Whether you’re new to baking or a pro, this simple recipe guarantees a delicious outcome that captures the essence of autumn. So, get baking and enjoy the cozy flavors of Sourdough Apple Galette!
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Why You’ll Love This Recipe:
Quick Sourdough Dessert:
Sourdough Apple Galette has everything that you love about Apple Pie but with less prep! This rustic dessert is simple to whip up at a moment’s notice. Better yet, always have frozen sourdough pie dough on hand for an even quicker assembly.
Fall Flavors:
Tender apples, surrounded by warm spices, like nutmeg, cinnamon, and allspice, wrapped in a flaky sourdough crust – the epitome of Fall in one sourdough dessert!
Basic Ingredients:
All you need are pantry staples to create this crowd-pleasing dessert.
Ingredients
Sourdough Pie Crust:
All-Purpose Flour – I used all-purpose flour for this recipe, but if you have pastry flour on hand, even better! Swap out for even amounts.
Baking Powder – Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Butter – To make a butter pie crust, you can’t forget the butter! It is crucial to keep the butter COLD! I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.
Lard – I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough.
Sourdough Starter Discard – I find sourdough discard that is about 24 – 48hrs old works best for this recipe, however, you can use even older discard for a more tangy taste.
Ice Water (Optional) – Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing.
Apple Filling:
Apples – A tart apple like Granny Smith or a sweet/tart like Fuji or Pink Lady work perfectly for this recipe. Choose your favorite or mix and match!
Brown Sugar – I used light brown sugar.
Cornstarch – Helps to thicken the apple filling.
Lemon Juice – This acidic ingredient helps to keep the apples from browning and cuts the sweetness.
Lemon Zest – Be sure to only grate the yellow part of the rind as the white is quite bitter.
Ground Cinnamon
Ground Ginger
Vanilla – I used vanilla extract, but use what you have.
Salt
Egg Wash:
Large Egg
Heavy Cream
Coarse Sugar
Supplies
Cutting Board
Measuring Cups
Bench Scraper
Rolling Pin
Parchment Paper
Rimmed Baking Sheet
How to Make Sourdough Apple Galette:
Sourdough Discard Pie Crust
Before you begin this recipe, measure 1/3 cup of lard in a measuring cup and place it in the freezer for at least 10 minutes to chill.
Next, put 1 3/4 cups flour, 1 tsp salt, and 1/2 tsp baking powder in the food processor.
Cut 1/2 cup of cold butter into small cubes. Place the butter and smaller pieces of cold lard in the food processor with the flour mixture.
Mix on dough or low setting until the mixture looks crumbly, about 15 seconds.
Add 1/2 cup COLD sourdough discard to the food processor and mix until the dough forms.
**If the dough doesn’t come together after mixing for at least 30 seconds, then you will need to add ice-cold water. Keep adding tablespoons of cold water (one at a time) and mixing for short increments until the dough is formed.
Once the pie dough is formed, remove the dough from the food processor and roll it into a ball.
Cut in half with a bench scraper or a sharp knife. Roll into two smaller dough balls and flatten with your hand.
Cover it with a piece of plastic wrap (you know, cling wrap!) and put it in the refrigerator to chill for at least 1 hour.
Apple Filling
Peel and cut the apples into 1/4-inch thick slices and add to a large mixing bowl.
To the apple slices, add the packed brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, ginger, vanilla extract, and a pinch of salt. Mix until fully coated. Set to the side.
Shape:
Line a rimmed baking tray with parchment paper and set to the side.
Pull the dough out of the fridge and bring it to room temperature (about 15 minutes).
Unwrap the wrapped dough and place it on a lightly floured work surface.
With a floured rolling pin, roll from the center outward. Then turn the dough a quarter turn and repeat rolling.
Sometimes I flip the dough to the other side and continue to roll it out until it is nice and thin, about 1/8 of an inch thick and about 13 inches in diameter.
Using your rolling pin is the best way to maneuver your pie dough onto the baking sheet. Simply roll your dough onto the rolling pin and unroll onto the parchment paper.
Fill:
With a slotted spoon, remove the apple slices from the large bowl. Begin laying them in rows, stacked slightly on top of one another, about 2 inches away from the edge of the dough.
Once all of the apple slices have been placed, carefully pull the outer edges of the dough over the apples, pleating when needed. Press overlapping dough together to secure. Continue around the whole circumference of the apple tart.
Place in the fridge to chill while the oven preheats.
Bake
Preheat the oven to 375 degrees.
In a small bowl, beat an egg and a splash of heavy cream.
Once the oven is preheated, remove the Sourdough Apple Galette from the fridge. With a pastry brush, brush all of the unbaked pie crust. Top with coarse sugar.
Bake for 50 minutes to 1 hour, or until the buttery crust is golden brown and the apples are tender.
Carefully transfer the Sourdough Apple Galette onto a wire rack to cool for at least 10 minutes.
How to Serve
Slice the Sourdough Apple Galette into wedges and serve warm with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce.
How to Store
Store any leftover Sourdough Galette in an airtight container at room temperature for 1 day to 3 days in the fridge. Place in a 300-degree oven for 5-10 minutes to reheat.
Happy baking!
More Sourdough Dessert Recipes:
Salted Caramel Apple Sourdough Hand Pies
Strawberry Rhubarb Sourdough Pie
Apple Galette Recipe with a Sourdough Pie Crust
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Ingredients
- Sourdough Pie Crust
- 3 large apples peeled and cut into 1/4-inch thick slices
- 55 grams light brown sugar 1/4 cup
- 6 grams cornstarch 1 Tablespoon
- 10 grams lemon juice, freshly squeezed 1 Tablespoon
- 1 teaspoon zest of half a lemon 1 teaspoon
- 3 grams ground cinnamon 1 1/2 teaspoon
- 1 gram ground ginger 1/2 teaspoon
- 2 grams vanilla extract 1/2 teaspoon
- 1 gram salt 1/4 teaspoon
Egg Wash
- 1 egg
- milk
- coarse sugar if desired
Instructions
Sourdough Pie Crust
- Prepare my Sourdough Pie Crust recipe up to step 7. This pie crust recipe makes enough for a double-crust pie. You only need one for this recipe, so freeze the other for future use!Sourdough Pie Crust
Apple Filling
- Peel and cut the apples into 1/4-inch thick slices and add to a large mixing bowl.3 large apples
- To the apple slices, add the brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, ginger, vanilla extract, and a salt. Mix until fully coated. Set to the side.55 grams light brown sugar, 6 grams cornstarch, 10 grams lemon juice, freshly squeezed, 1 teaspoon zest of half a lemon, 3 grams ground cinnamon, 1 gram ground ginger, 1 gram salt, 2 grams vanilla extract
Shape:
- Line a rimmed baking sheet with parchment paper and set to the side.
- Remove the dough from the fridge and bring it to room temperature (about 15 minutes).
- On a lightly floured work surface with a floured rolling pin, roll the dough from the center outward. Then turn the dough a quarter turn and repeat rolling.
- I flip the dough to the other side and continue to roll it out until it is nice and thin, about 1/8 of an inch thick and about 13 inches in diameter.
- Using your rolling pin is the best way to maneuver your pie dough onto the baking sheet. Simply roll your dough onto the rolling pin and unroll onto the parchment paper.
Fill:
- With a slotted spoon, remove the apple slices from the large bowl. Begin laying them in rows, stacked slightly on top of one another, about 2 inches away from the edge of the dough.
- Once all of the apple slices have been placed, carefully pull the outer edges of the dough over the apples, pleating when needed. Press overlapping dough together to secure. Continue around the whole circumference of the apple tart.
- Place in the fridge to chill while the oven preheats.
Bake
- Preheat the oven to 375 degrees F.
- In a small bowl, beat an egg and a splash of milk.1 egg, milk
- Once the oven is preheated, remove the Sourdough Apple Galette from the fridge. With a pastry brush, brush all of the unbaked pie crust with the egg wash and top with coarse sugar, if desired.coarse sugar
- Bake for 50 minutes to 1 hour, or until the buttery crust is golden brown and the apples are tender.
- Carefully transfer the Sourdough Apple Galette onto a wire rack to cool for at least 10 minutes. Enjoy!
Notes
Recipe Tips
- The Sourdough Pie Crust recipe is a double crust recipe. For this recipe you will only need one, so freeze the other in a freezer-safe bag for future use.
- For this recipe, I used a combination of sweet and tart apples – Pink Lady and Granny Smith. Choose your favorite or mix and match!
- Store any leftover Sourdough Galette in an airtight container at room temperature for 1 day to 3 days in the fridge. Place in a 300-degree oven for 5-10 minutes to reheat.
