James Carrier
Yield
Makes 6 to 8 servings

This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream for the perfect after dinner treat.

How to Make It

Step 1

In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.

Step 2

Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

Step 3

Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

Step 4

Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).

Step 5

Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

Step 6

Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.

Ratings & Reviews

hollowleg's Review

Despillado
October 08, 2011
Delicious and EASY! The brown sugar and nutmeg are perfect for a creamy carmel-like sauce. I used store bought crust and this was ready in a jiffy! LOVE IT!

ahurst's Review

hollowleg
January 27, 2011
i made it exactly as stated. I probably would cut the walnuts in half next time. It was a little over powering where i think they should be more of an accent. i would also add a little bit more sugar, i think it needed to be a tad sweeter. Nice crust tho. A good recipe to keep for universal pie crusts.

Despillado's Review

TaoOfTeri
May 18, 2013
N/A

Jess86's Review

ahurst
January 07, 2009
This is a great dessert! I love apple pie, but have always been too intimidated to make one. This was really easy to make and tastes just like my mom's apple pie!

TaoOfTeri's Review

TammieK
September 07, 2010
How silly to go to all this trouble. Pillsbury's refrigerated pie crust is fine for this. Slice the raw, peeled apples into thin slices, add the walnuts, 1/3 c. sugar or Splenda + 2 tsp. corn starch plus cinnamon or apple pie spice, dump onto the crust, bring crust up around apple pile and bake at 400. Poof! Instant dessert--and just as good!