Honey Apple Galette
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This Honey Apple Galette is basically an easy apple pie! Making a galette is just like making a pie, but so much easier because it's more freeform and there's no pie pan. Plus the crust always crisps up really well. I use minimal sugar and a little bit of honey in this recipe for a summer treat that is light and delicious!
If you love apple pie as much as I do, make sure to check out some of my other favorites like my Honey Lemon Apple Pie, Rustic Sourdough Peach Galette, or my Orange Blossom Honey Apple Pie.
Table of Contents
This Honey Apple Galette is a rustic and delicious twist on a classic apple pie, made with a freeform crust that's simple and easy to make. This organic galette features tender, thinly sliced apples tossed in a mixture of cane sugar, honey, and cinnamon. It's finished with rich, golden honey on the crust for a naturally eggless apple pie!
I'm using Honeycrisp appples inside a buttery, flaky crust made from organic ingredients, ensuring every slice is wholesome and flavorful! As this organic pie bakes, the apples caramelize slightly, creating a sweet filling that pairs perfectly with the crisp, golden honey crust.
Unlike a traditional apple pie, this organic galette is easy to prepare and has a more rustic, artisanal feel. The edges of the crust are folded over the filling, allowing the apples to shine while keeping the juices contained. Perfect for a cozy dessert or a special occasion, this Honey Apple Galette is a simple and delicious way to enjoy the comforting flavors of a homemade organic pie with a touch of natural sweetness.
Why You'll Love This Recipe
Easy Apple Pie: You will love this Honey Apple Galette because this is a super easy apple pie! A galette is basically just a pie without the dish, and it’s baked flat on a baking sheet. This makes it even easier than pie! If you are new to baking or pie baking, this is a great recipe for beginners.
Honey + Sugar: I use a mixture of cane sugar and honey in this organic galette, but it has way less sugar than any other apple pie on my site. But, this simple apple pie is so good you don’t even need anymore sugar!
Light & Sweet: I like to top this one with my Homemade Whipped Cream and some fresh strawberries for a light and sweet dessert that is the perfect complement to any backyard dinner.
Organic Pie: While you can buy traditional apple pie at your grocery store bakery, many are filled with shortening, preservatives and more. Making this organic galette at home ensures high quality ingredients that you can feel good about indulging in!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure the butter is cold, straight from the fridge as cold butter ensures a flaky crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This gives this organic galette a more natural sweetness, especially combined with the honey.
- Apples: I use organic Honeycrisp apples, but any other sweet variety will be very similar. Fuji, Gala, Pink Ladies are all great options.
- Honey: I use organic raw honey both inside this apple pie and for the pie wash. I love brushing pie crust with a 1 to 1 ratio of honey and water. This can replace eggs, making this organic pie naturally eggless. And, it saves your eggs for when you really need them. It also makes the crust so insanely golden brown with a little sweetness that I'm obsessed with!
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Check out my post the Best Cinnamon to Bake With for more info on different varieties of cinnamon.
- Cornstarch: I use organic cornstarch to thicken the fruit juices and sugar as this organic pie bakes in the oven. This is key to ensure your crust stays flaky (not soggy) and that fruit juices don't run out when sliced.
- Turbinado Sugar: I love topping this organic galette with turbinado sugar on the crust before baking. This gives it a beautiful texture that compliments the fruit filling when you get that perfect bite!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- Baking Sheet: You'll need one half sheet pan to bake this galette as there is no pie pan here.
- Parchment Paper: I use nontoxic parchment paper to ensure the galette doesn't stick to the baking sheet.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Step 2
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 3
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 4
Slice the apples, I like to leave skins on, but you can remove if you prefer. Add apples to a large bowl with the cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
Step 5
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter.
Transfer the dough to the prepared baking sheet. Add the filling, leaving about a 1-inch boarder around the edge. Fold the extra crust into the middle of the galette to make a boarder.
Step 6
To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
Using a pastry brush, brush the crust of the galette with the honey and water. Sprinkle the turbinado sugar on top of the crust.
Step 7
Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet. (Be sure to check the Notes section for high altitude baking time!)
How to Serve
Serve this with Homemade Whipped Cream and strawberries or vanilla bean ice cream. If you need to reheat this you can do so in the toaster oven, oven, or air fryer. Never reheat any kind of pie in the microwave as it will become soggy.
FAQ's
No, you don't need a mixer for this recipe. While I use a stand mixer to make pie dough, it's just my preference! You can use a mixing bowl and your hands. Read my post All Butter Pie Crust for a more in depth tutorial for making pie dough with and without a mixer.
Yes! Feel free to use any kind of apples you like. Whatever apples you choose will provide flavor to this galette. So, if you choose a sweet apple like Fuji, Gala, or Pink Lady, you'll have a sweeter galette versus if you choose a more tart apple like Granny Smith.
Yes, you can easily make this the day before a party. Just be sure to store it in a cool dry place. That would be just out on your counter, uncovered. Do not put it in a cake dome as it can become soggy! If you want to reheat it before serving, just place on a baking sheet at 350°F and heat for about 10 minutes until warm in the middle and the crust will crisp up super nicely!
I love serving this with Homemade Whipped Cream and I even added some fresh strawberries here. You can also serve this with a scoop of vanilla bean ice cream!
Craving More?
Honey Apple Galette
Equipment
- Stand Mixer (optional)
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 113 grams salted butter (cold)
- 1 teaspoon cane sugar
- ¼ cup cold water
Filling
- 3 Honeycrisp apples
- 57 grams cane sugar
- 28 grams raw honey
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ½ ground cinnamon
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
- turbinado sugar
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the apples, I like to leave skins on, but you can remove if you prefer. Add apples to a large bowl with the cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter.
- Transfer the dough to the prepared baking sheet. Add the filling, leaving about a 1-inch boarder around the edge. Fold the extra crust into the middle of the galette to make a boarder.
- To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
- Using a pastry brush, brush the crust of the galette with the honey and water. Sprinkle the turbinado sugar on top of the crust.
- Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 3 days.
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