Apple Galette with Brown Butter

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5 from 3 votes

Love apple pie? This apple galette is made with spiced brown butter and is an easy and delicious make-ahead dessert.

Prep Time10

Cook Time1

Cooling Time30

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 244kcal

Author: Sarah Trenalone

Ingredients

¼ cup butter, divided
2 ½ pounds apples, use a mix of sweet + tart apples (like sweet Fuji + tart Granny Smith)
¾ teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly ground
¼ teaspoon Chinese five-spice or substitute ground clove
½ lemon, juiced
2 tablespoons brown sugar, plus more to dust over crust
¼ teaspoon sea salt
1 package pie dough, brought to room temperature
1 egg, beaten

Instructions

Preheat oven to 375°F.
Add 1 tablespoon of the butter to a medium or large casserole dish, and slide the casserole dish into the oven. When the butter melts, remove the dish from the oven, and swirl the butter across the bottom of the dish. Set aside.
Peel apples if desired. Quarter and core apples.
Melt remaining 3 tablespoons butter in a small pan over medium-low heat, stirring or whisking frequently. The butter will begin to foam, and then the foam will begin to subside.
Watch for brown specks to appear in the butter and for the butter to start smelling nutty. As soon as it begins to become golden (about 1 minute), and remove from heat.
Add the cinnamon, nutmeg, and Chinese five-spice. Stir.
Stir in the lemon juice, brown sugar, and salt.
Add apples to a casserole dish and pour the spiced brown butter over them. Cover the dish with foil, and bake 25-30 minutes until the apples are tender.
Increase the oven temperature to 425°F.
Lay the pie dough on a sheet of parchment paper or a silicone baking mat.
Brush the top of the pie dough with the beaten egg.
Scoop the apples into the center of the pie dough, along with about ¼ cup of the juices from the pan.
Make sure to leave about a 2" border around the apples. If you have too many apples, don't add them to the pie dough. Refrigerate them and eat them as a snack later.
Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.
Tip: Take care to avoid ripping the pie dough when unrolling. If there are any tears in the dough, add a drop of water and smooth the dough out with your fingers. The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.
Brush the beaten egg on the folded dough. Sprinkle the galette with sugar.
Bake 20 – 25 minutes, or until golden.
Let galette completely cool for at least 30 minutes before serving.
Serve room temperature or cold. Serve with ice cream or whipped cream (optional).
Leftovers:
Refrigerate leftover pie and use with 4-5 days.
Make Ahead + Freeze:
Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months.
To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.

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