This easy Apple Cheddar Galette features an ultra crisp and flaky sharp cheddar crust wrapped around tender, cinnamon scented apples. Combining sweet and salty cravings in a single, simple dessert.
There is no denying that a fancy decorative pie is an absolute showstopper. My Apple Cheddar Pie is the ultimate example of beauty meets flavor. However, I realize the commitment it takes to make such an intricate pie. Sometimes that's just not in the cards. Enter this simple Apple Cheddar Galette.
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Galettes, pie's easy cousin
I get it. Sometimes we have big plans to bake something that's dressed to impress. But when reality hits, it may not happen. Life has a sneaky way of squashing plans while dominating every free second you thought you had. This easy Apple Cheddar Galette is a much more approachable stand-in to decorative and laborious pies. Think of this apple galette as the cool, no-fuss, laid back cousin of my legendary Apple Cheddar Pie.
All of the signature flavors and textures are still there. You've got the flaky, sharp cheddar pie crust and the tender cinnamon scented apple filling. In contrast, the work is minimal with this basic apple galette. You get all of the goods in less steps with a minimal mess!
It starts with the Cheddar Pie Dough
For this galette, you're gonna need to make that dough from scratch. That's a nonnegotiable. What sets the Cheddar Pie Dough apart is the fact that it has sharp cheddar mixed right into the crust. You're not going to find that pre-packaged in stores, people. To be honest, I have never met a store-bought pie dough that holds a candle to a homemade Basic All Butter Pie Dough. Homemade pie crust is always worth the effort. And, once you get the hang of it, homemade pie dough is as easy as pie.
Apple filling ingredients
- Apples There are certain apple varieties that tend to be better baking apples than others. When baking, I prefer to use a mix of tart Granny Smith apples and naturally crisp and lightly sweet Honeycrisp apples. They both hold up well to the heat of the oven and offer a nice blend of flavors when paired together. Fuji and Pink Lady are also great options.
- Brown sugar adds a rich depth in sweetness to the filling.
- Lemon juice brings a hit of brightness to the apple galette filling. Just a bit of zesty lemon enhances the naturally sunny apple flavor.
- Ground Cinnamon layers in a gentle warming spice to the filling that compliments the apples while adding flavor.
- Tapioca flour or cornstarch help to thicken the filling if it's leaning towards too juicy. While not totally necessary, a tablespoon helps that filling thicken as the pie bakes. Fighting off soggy bottoms.
- Butter bits layer in a luxurious character, flooding the filling with rich rich buttery notes.
Bake on a Baking Steel for crispy crust
A Baking Steel is my favorite secret weapon when it comes to baking galettes and pies. While generally known for its unique ability to churn out fancy pizzeria style pizzas in your home oven, Baking Steel can do so much more.
What exactly is a Baking Steel?
I am so glad you asked. Baking Steel is a home baking game-changer that transforms a standard oven into a heat dome that rivals a restaurant quality wood-fired oven.
- At its core, Baking Steel is simply a thick slab of pre-seasoned steel used to enhance everything from pizza, to pies and galettes, bread or cookies. They are available in a range of sizes that can be used in a home oven, outdoor oven or directly on the stovetop.
- Steel is a highly conductive surface that absorbs the heat of an oven and creates a clean, ripping hot surface that crisps crusts like a champ.
- Because steel is such a great heat conductor, it transfers that heat to your baked goods, creating an environment that works similarly to a wood fired oven. Think chewy, bubbly, blistering pizza crusts. Rustic breads with crusty exteriors. Plus galettes and pies with flaky, shatteringly crispy crusts.
Baking Steel is my soggy bottom insurance policy for pies & galettes
All of my pie and galette recipes are loaded with tips and tricks for avoiding the dreaded soggy bottom. Sometimes, it pays to tack on the added insurance policy. Baking Steel is just that.
Because it is such a powerful heat conductor, I always bake my pies and galettes right on top of the Baking Steel. All of that captured heat, transfers to the bottom surface of the crusts, heating them up quick. That seals the outer layer of the pie crust. The heat quickly causes the dough to puff up and create a flaky texture. The barrier forms before the fruit starts to cook and release juices down into the crust. That quick seal process is the ultimate soggy bottom protection.
This Apple Cheddar Galette shapes up quick and easy
Galettes are known for their rustic character. Unlike a pie, there is no need for a pie pan or intricate weaving. It's a quick roll, fold and go situation. Saving time while still delivery on pie cravings.
How to shape a simple galette
- Roll the Cheddar Pie Dough dough disk into a 12" round.
- Brush the surface with egg wash. This will help form a seal between the dough and the filling as the proteins in the egg will coagulate in the heat.
- Top the dough round with the spiced apple filling using a slotted spoon. Leaving a 2" rim of dough all the way around.
- Dot the apple filling with small butter hunks to add luxurious creaminess to the filling.
- Lift and fold the dough all the way around the galette. As you lift it will naturally pleat.
- Brush the edges with egg wash, then sprinkle with turbinado or sparkling sugar for crunch.
How to chill, bake & enjoy galettes
After you have effortlessly shaped the Apple Cheddar Galette, it needs to chill in the freezer for a bit. This helps the galette keep its structure when it hits that hot oven. While the Baking Steel gets screamin' hot, the galette simultaneously firms up in the freezer for about 30 minutes. When it hits the oven, the interaction between the hot steel and cold galette allows it to maintain its shape and get that extra crisp crust that shatters into a flaky flurry when you bite into it.
Next time you find yourself craving a fresh baked apple pie but can't commit to a full on pie baking adventure, give this simple Apple Cheddar Galette a go. The rustic nature of a hand formed galette gives it big personality points. All while fulfilling the hardiest of pie hankerings.
This post was proudly made in partnership with my pals at Baking Steel. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @bakingsteel on Instagram to learn more about the product line how to use it and discover new recipes!
Check out these Pizza recipes made on Baking Steel
Recipe
Apple Cheddar Galette
- Total Time: 0 hours
- Yield: 1 large galette, serves 6
Description
This easy Apple Cheddar Galette features an ultra crisp and flaky sharp cheddar crust wrapped around tender, cinnamon scented apples. Combining sweet and salty cravings in a single, simple dessert.
Ingredients
1 disk Cheddar Pie Dough - Recipe: bakingthegoods.com/cheddar-pie-dough
3-4 large apples, tart Granny Smith and sweet Honeycrisp, Fuji or Pink Lady are great options
¼ cup brown sugar
1 tablespoon lemon juice
1 ½ teaspoons cinnamon
a pinch of sea salt
1 tablespoon tapioca flour or cornstarch
1 tablespoon butter, cut into small cubes
Egg Wash
1 egg, lightly beaten
1 tablespoon sparking or turbinado sugar
Instructions
Remove Cheddar Pie Dough disk from refrigerator and set on the counter at room temperature to soften while you prepare the filling.
Prepare the apple filling
Mix the apples, brown sugar, lemon juice, cinnamon, and salt together in a large bowl. Allow it to sit for at least 15 minutes so the juices from the apples start to release.
Stir in the tapioca flour. This will help the juices thicken as the filling bakes.
Shape the Galette
Once the dough has softened just enough to leave a thumbprint indention in the top, it’s ready to roll. Lay out a sheet of parchment paper or a silicone baking mat and dust lightly with flour. Use a rolling pin to roll out the dough disk into a 12”-13”, ⅛” - ¼” thick, round directly onto the prepared parchment paper or mat.
Whisk the egg with 1 teaspoon of water to make the egg wash. Then, brush the surface of the rolled dough round lightly with the egg wash.
Use a slotted spoon to scoop the apples out of the bowl. Arrange fruit on top, leaving a 2” border around the rim. You can just pile the apple slices on or arrange them neatly if you prefer.
To shape, carefully lift the edge up and fold it back over the filling, allowing the dough to naturally pleat at around 2” intervals as you fold. It should pleat about 10 times as you work your way around.
Dot the filling with small, cold cubes of butter.
With the galette on the parchment paper, lift and slide the parchment sheet onto a pizza pan or rimmed baking sheet.
Chill the galette
If you really want to ensure your galette holds its shape, place the galette (while on the baking sheet) in your freezer for at least 15-20 minutes until it firms up. Then bake directly from the freezer. *You can also freeze the shaped galette at this stage and bake at a later date. Just keep in mind it may take a few additional minutes to bake through.
Bake
Adjust oven rack to lower-middle position and preheat oven to 400°F. *If using a Baking Steel, place it on the rack and allow it to preheat along with the oven. It needs to heat up for at least 30 minutes before baking. You want it rippin' hot so it can absorb and conduct all of that heat and create the crispiest galette crust.
Lightly brush the egg wash mixture over the exposed dough edge and sprinkle liberally with turbinado or sparkling sugar.
Place the galette, while on the baking sheet or pizza pan, directly on top of the Baking Steel. Bake for 45-55 minutes, rotating the pan halfway through. The crust should be a warm golden brown and the apples should be tender and jammy. *If the apples and crust are starting to burn or brown too much, carefully tent with foil and continue baking.
Notes
Use my Cheddar Pie Dough recipe for the galette dough. The recipe makes 2 dough disks. So you can freeze one and save it for later. Or, double the apple filling ingredients to make 2 galettes.
If using dough from frozen, either defrost it in the refrigerator overnight or on the counter for 1.5-2 hours.
For the ultimate crisp and flaky crust, bake the galette on a Baking Steel.
- Prep Time: 15 minutes
- Chill Time: 20+ minutes
- Cook Time: 40-50 minutes
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