Apple Galette Recipe with a Sourdough Pie Crust
Yield: 8 servings
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!
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
This recipe card was updated on February 22nd, 2026.
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.
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 59mg | Potassium: 95mg | Fiber: 2g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.3mg
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