Apple Galette with Apple Cider Drizzle

November 28, 2013 — Leave a comment

Apple GaletteA few weeks ago I went camping in Oak Creek Canyon, between Flagstaff and Sedona. The weather is more mild in the canyon so I got to enjoy another round of fall colors. I love the area because the leafy trees are a nice change from Flagstaff which is full of pine trees. One the last day of camping, I saw a sign for fresh apple cider posted outside a little market and immediately began thinking of how I could use it for baking. I settled on this apple galette recipe. The apple cider drizzle is so sweet that it does not need any added sugar. It compliments the galette perfectly, but I think you could use it in a variety of baked goods.

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Apple Galette


Apple Galette with Apple Cider Drizzle

Crust Ingredients

(Crust recipe from Food & Wine)

  • 1 1/2 cups flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 stick plus 2 tbsp cold butter, cut into chunks
  • 1/3 cup ice water

Topping Ingredients

  • 6 medium baking apples
  • 3 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp lemon zest, minced
  • Egg wash (one egg + 1 tsp water)
  • Turbinado sugar (optional)


  1. Add the flour, sugar, salt and butter to the bowl of your food processor and process for five seconds.
  2. Pour the ice water into the bowl and process for ten more seconds or until the dough begins to come together.
  3. Wrap the dough in plastic wrap and refrigerate until chilled.
  4. While the dough is chilling, peel and slice the apples into thin slices. In a large mixing bowl, evenly coat the apple slices with the sugar, cinnamon and lemon zest.
  5. After the dough has been chilled, roll it out on a lightly floured surface. If it is not rolling out easily, let it warm up for a few minutes. I made a rectangle shape around 14 by 11 inches. You could also make a circle shaped galette. Place the dough directly on a rimmed baking sheet. 
  6. Arrange the apple slices on the dough so that they are overlapping. Pinch the edges of the dough slightly so that they are raised. Brush the edges with the egg wash and sprinkle with turbinado sugar (optional).
  7. Bake for 30 minutes at 400 degrees Fahrenheit. Check to make sure that there are no bubbles in the pastry. If there are, poke them with a knife to they settle down. Lower the oven temperature to 350 degrees Fahrenheit and bake for another 30 minutes. 

Apple Cider Drizzle Ingredients

  • 2 cups apple cider
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 tbsp butter


  1. Boil the cider in a small saucepan over high heat until it reduces to 1/2 cup. It took me about 17 minutes.
  2. Remove the saucepan from the heat and add the cinnamon, vanilla and butter. Whisk until combined.
  3. Chill the drizzle until needed. You’ll want to whisk it again before pouring it over the apple galette.



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