In this simple recipe, apples are tossed with warm spices and orange zest, enveloped in a flaky crust, and topped with a crunchy and buttery streusel. It’s a sweet treat that is perfect for breakfast, brunch, or dessert!
This post may contain affiliate links, meaning, if you click a link and buy something, I may earn a commission, at no extra cost to you.
My first apple pie
Once upon a time, I put some big apple chunks in a pie plate lined with store-bought dough, covered it with more store bought-dough, baked it and served it. It looked like raw apple soup wrapped in a wet hand towel. Tasted like it too. That does not count as my first apple pie.
My actual first apple pie was an apple galette. I used store bought crust again, no shame in that, and added thinly sliced cinnamon apples. I wrapped the dough around the filling and baked it. It was pie! I made pie! Small beginnings can lead to great things. This Apple Streusel Galette is that first pie all grown up!
If you’ve never made pie dough before, this is the easiest pie dough ever. And a galette is very forgiving. If your dough isn’t perfect, chances are your pie will still be amazing. A galette’s rustic shape can hide many an imperfection. Let’s make pie!
Important ingredient information
- All-purpose flour This flour gives your crust enough strength for structure, but is still light enough to bake up flaky.
- Unsalted butter In both my sweet and savory recipes, I always use unsalted butter. Every butter manufacturer has a different saltiness to their product, so to make sure that I control the salt level of whatever I’m making, I use unsalted butter. And when making a crust, make sure it’s cold butter. Cold = flakier crust.
- Kosher salt When I say that, I mean specifically Diamond Crystal Kosher Salt. Why? There’s an article I’ve read that really dives into the whole salt story, but in my case, it’s that this is what I’ve found works best for me and I use it consistently throughout all of my recipes. If you use another kosher salt, I would use half the amount and taste from there. Remember, you can always add more salt, but you can’t take it out.
- Ice water In making a crust, the colder the better. You’re already using cold butter. Don’t warm it up with room temperature water. I actually put ice in my water before pouring.
- Lemon juice Lemon juice added to the ice water helps to soften the dough, making for a more tender pie crust. There’s a lot of science about the acid snipping the gluten strands, but it also adds a surprising bright note to your pie crust.
- Honeycrisp apples These are a firm, tart, and sweet apple that hold its shape when baking and doesn’t become mushy. I also like Envy apples because they don’t turn brown very quickly, in case I’m dawdling while baking.
- Orange zest When making an apple pie, I like the citrus flavor of the orange zest over lemon zest. It adds a warmth with its zing that you don’t get from lemon.
How to make Apple Streusel Galette
- Make streusel In a small bowl, mix together the flour, sugars, cinnamon, and tiny pinch of salt (less than 1/8 tsp). Add in the cut up butter and, using your fingers or a pastry cutter, combine the ingredients until crumbly. There should be no dry floury bits, and no huge butter pieces. Place in the fridge until ready to use.
- Make crust Even first-time pie makers have heard that keeping everything cold is so important in making a good pie crust, and that can sound scary to some people. Using a food processor, as opposed to your warm hands, keeps the ingredients cold, and and that takes away a lot of that pie dough fear.
Just add all your ingredients, except the water and lemon juice, to your food processor. Press the pulse button 5 or 6 times, or until the butter and flour resemble streusel. Press the on button on your food processor and drizzle in the lemony ice water until the dough just starts to clump, about 10 seconds. Dump it out onto a piece of plastic wrap, shape into a disc, wrap tight and refrigerate for 30 minutes. When you dump it onto the plastic wrap, there may be some stray dry parts, but just press them in and wrap tightly. They will come together while resting in the fridge.
- Prepare apples Peel your apples, cut them in half, and remove the cores. I use a melon baller to scoop out the cores, but a small spoon will work, too. Cut into 1/4 inch thick slices. Toss the apples with sugar, cinnamon, and the zest of an orange. Eat the orange after your pie goes in the oven, to quiet your stomach growls.
- Roll the dough Place a large piece of parchment paper on your counter. Dust the parchment paper, rolling pin, and the top of your dough lightly with flour. Roll your dough out to about a 14 inch circle. There will be some overhang on two of the sides, but it will all be wrapped around apples in just a minute. Transfer the dough, with the parchment paper, onto a large sheet pan.
- Assemble the galette Pile your apples in the center of your dough, and then spread them out to within 2 inches of the edge of the circle, all the way around. Drizzle with honey and dot all over with small pieces of butter.
- Top with streusel Sprinkle the streusel all over the top of the apples.
- Fold up edges Bring up the sides of the dough, letting it envelope the outer edges of the apples, draping the dough over itself, like the folds of a curtain, creating a 2 inch border. If you get any holes from sharp apples poking through, etc, no problem. Just pinch off a bit of dough from the edge and press it over the hole. Place the galette in the refrigerator to chill for 15 minutes while you preheat the oven to 400°F. This allows the butter to harden again, giving you a flakier crust.
- Egg wash and bake Brush the exposed dough with an egg wash and sprinkle with granulated sugar, if desired. Some recipes will tell you to use raw sugar for this, but I find the big crystals have a tendency to burn during a long bake. Bake at 400°F for about one hour, or until the crust is golden brown and the apples are tender.
Serving and storage
Allow the galette to cool for at least 15-30 minutes, allowing the apples to cool to a tongue-tolerant temperature, and for the apple filling to set. Serve with ice cream, whipped cream, or all by itself. It’s that good!
To store, place galette on a covered cake stand or wrap in plastic wrap . Your galette is good at room temperature for 2-3 days, or refrigerated for 3-5 days.
Looking for more baked breakfast goodies?
- Mini Blueberry Cornbread
- Strawberry-Peach Cornbread Buckle
- Mixed Fruit Buttermilk Bundt Cake
- Overnight Cinnamon Rolls
As an Amazon Associate, I earn a small commission from qualifying purchases, at no extra cost to you. I only recommend products that I use and love. Any money earned allows me to keep doing what I love – providing free recipes to my readers!
Apple Streusel Galette
- 1 ½ cups (195 g) all-purpose flour
- 1 ½ tsp sugar
- ¼ tsp salt
- 1 (141 g) stick plus 2 tbs unsalted butter cut into small pieces
- ⅓ cup ice water
- 1 tsp lemon juice or apple cider vinegar
- 1/3 cup (44 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tbs (25 g) brown sugar
- 1/2 tsp cinnamon
- 4 tbsp (56 g) unsalted butter
- Tiny pinch of kosher salt
- 3-4 Honeycrisp or Envy apples
- 2 tbs (25 g) sugar
- ½ tsp cinnamon
- Zest of one orange
- 2 tbs (28 g) unsalted butter cut into small pieces
- 1/8 tsp kosher salt
- 1 tbs (21 g) honey for on top of the apples when assembling galette
- 1 large egg
- 1 tsp water
Make the crust
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water, mixed with lemon juice or vinegar, over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate for at least 30 minutes.
Mix the Streusel
- Mix the flour, sugar, cinnamon and salt. Cut the butter in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
Make the Filling
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Toss with the sugar and cinnamon and the orange zest.
- Preheat the oven to 400°. On a lightly floured piece of parchment paper, roll out the pastry to a 14-inch circle. It will overhang the short sides of the paper. Transfer to a large rimmed baking sheet. Spread the apples over the pastry to within 2 inches of the edge.
- Drizzle the honey over the apples. Dot with the pieces of butter and sprinkle with the streusel. Fold the pastry edge up and over the apples to create a 2 inch border. Chill the galette for 15 minutes while you preheat the oven to 400°F.
- Whisk an egg with one teaspoon of water. Brush the folded pastry dough with egg wash and sprinkle lightly with granulated sugar.
- Bake the galette at 400°F for about 1 hour, or until the pastry is nicely browned and crisp and all of the apples are tender.
- Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.