Cinnamon Spiced Apple Galette

It’s a miracle!  Three days and twelve loads later, all of my laundry is done!

Somehow my mother must have sensed that in the hurry to pack Sean up and spend as much time together as possible before he left, I completely gave up on washing clothes.  She also knows that I tend to change outfits three times before I leave in the morning, and at least twice after I get home, and that three weeks of neglecting laundry means an overflowing mountain of clothes of Andes proportions.

So, she swooped in to save the day–making sure I wasn’t spending my first weekend of deployment sad and alone, and making sure that I didn’t go the next four months without getting on top of the laundry situation.

To be honest, I didn’t even help. She did it ALL. There were times I was even sitting on the couch, just watching her do it in sheer amazement. I mean, it’s not like she lives to do laundry and clean house.  This is the Dean of  a Business School, and she literally runs down here just to spend her weekend sorting through our dirty laundry.   My hero.  Can I just live with her for the next four months, please?

Anyway, to our great delight, fall gave us just a little taste of weather to come this weekend.  There is nothing I love more than getting to enjoy my coffee on the back porch in a hoodie, even if my dogs are running around like #deplorables, barking and waking everyone up.  Nevertheless, I’m finally starting to feel in the mood for fall, and to me, that means butternut squash, pumpkin, and of course, apples!  We found some really lovely gala apples at the farmer’s market this weekend, and decided to make a cinnamon spiced apple galette!

My mother taught me how to make a galette last year, and I’ve been making it frequently ever since.  I’m not a huge fan of pie, but Sean would prefer it to anything else in the world, and so this is a really easy, quick compromise for us.  Personally, I think a galette has a much more tolerant filling to crust ratio, and you can get away with a lot less sugar and butter!   If I’m making a galette instead of a full-fledged pie though, it usually means I’m wanting do so something easy but still attractive, and so I will more often than not use a store-bought crust.  You can find a decent whole wheat crust at most grocery stores, but if you want to make your own, I’ve provided the recipe for that below as well.  Enjoy!




  • 1 pie crust (homemade (see below) or pre-made is fine. Sometimes I use these whole grain crusts from Whole Foods- they are really delicious!).
  • Three cups of apples, peeled and sliced (roughly 6 gala apples or 4 of a larger variety)
  • 1/3 cup of sugar, plus a couple of pinches for garnish
  • 2 tsp cinnamon
  • 1 and 1/2 Tbs corn starch
  • 1/2 tsp nutmeg
  • Juice of 1/2 a Lemon

Homemade Crust:

  • 1 and 1/4 cup of flour (Wheat Pastry Flour or All Purpose will both work fine)
  • 8 Tablespoons of very cold butter
  • 2-3 Tbs of ice cold water
  • 1/4 tsp of salt

To Make the Crust:

Preheat oven to 400.  Mix flour with salt in a medium bowl or food processor. Cut your butter into 1/2 inch chunks and add to food processor.   You can also do this with forks and a glass bowl, it will just take more time.  Pulse the butter and flour mixture until it forms tiny little balls.  This is called “cutting,” which to me is a dumb name, but okay. Once you see the little balls start to gather, add water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out.

While your dough is chilling, you can go ahead and make the filling.  Start by peeling your apples and slicing them into half-inch thick slices.  I pulled out the vegetable peeler like a pro, and my mom just shook her head.  She proceeded to cut the apples into quarters, and then peel the skins off with a pairing knife.  That seemed much more efficient!


^^ (“Don’t photograph my old hands!!!” – Mom).

Once the apples are peeled, place in a mixing bowl.  Add the cinnamon, nutmeg and corn starch and mix the bowl until the apples are thoroughly incorporated.  (Note:  I typically use more cinnamon than I’ve recommended here.  I’m a cinnamon FANATIC, and so I used a heaping tablespoon.  My mom thought this was a bit much, and so we met in the middle).  Finally, add the lemon juice, mixing until the apples are coated with a brown, syrup-like mixture.

Next, roll out the pie dough into a 10 inch circle on a piece of parchment paper.  You should let it come to room temperature before you roll it out, or it will be crack city (learned that one the hard way!).  Place the mixture in the middle of the dough, leaving about two inches on each side. Fold the sides of the dough up, starting with one three inch section.  After you have folded one section, take another section to the immediate left and roll up so it overlaps the top of the first section. Continue on until you’ve completed the circle.


Brush the top edges of the galette with a little water and sprinkle a few pinches of sugar over that top.  Bake for 25 minutes, or until crust is golden brown, and flaky.  Thanks to the parchment paper, your galette should slide right off of the paper onto whatever pretty dish you want to serve it on!   Serve with a scoop of ice cream or fresh whipped cream, a recipe for which I’ll share at a later time!


I had intended to run the other half of this galette over to my neighbors, but instead I ate it for breakfast.  Diet starts…..tomorrow!

Happy Sunday!

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Lawyer, writer, food lover. Welcome to the right side of my brain!

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