Desserts · Thanksgiving, Christmas
The Pie That Doesn’t Need a Pie Dish
A rustic apple galette with tender apples and folded pastry edges—an easier alternative to pie for Thanksgiving, Christmas, or any fall dessert table.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 6 slices
The recipe card
The Pie That Doesn’t Need a Pie Dish
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 6 slices
Ingredients
- 1 refrigerated pie crust, about 9 oz (255 g), brought to rolling temperature as directed
- 3 medium apples, peeled, cored, and thinly sliced
- 3 tbsp granulated sugar, divided
- 1 tbsp all-purpose flour
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1 tbsp butter, cut into small pieces
- 1 tbsp milk for brushing
Method
- Heat oven to 400°F (200°C). Unroll crust on a parchment-lined baking sheet; gently roll to about 12 inches wide if needed.
- Toss apples with 2 tbsp sugar, flour, lemon juice, and cinnamon. Arrange in the middle, leaving a 2-inch border. Dot with butter.
- Fold the border over the apples, pleating as you go. Brush pastry with milk and sprinkle with the remaining sugar.
- Bake 35–45 minutes, until the pastry is golden and apples are tender. Let rest for 20 minutes before slicing.
Make Ahead
Up to 1 day ahead: bake, cool completely, and keep loosely covered at room temperature. Or assemble the unbaked galette up to 1 month ahead, freeze on the tray until firm, wrap well, and bake from frozen, adding 10 to 15 minutes. Slice the apples right before assembling so they do not brown or weep.
Storage and Reheating
Storage: Room temperature, loosely covered, up to 2 days; refrigerate after that up to 4 days total.
Reheating: Warm slices at 350°F for 8 to 10 minutes to re-crisp the pastry. The microwave softens the crust.
Make It a Meal
Goes well with:
