Eggless Honey Apple Galette
This Eggless Honey Apple Galette is basically an easy low sugar apple pie recipe! Add homemade whipped cream or a scoop of ice cream for a tasty summer dessert!
Equipment
- Digital Food Scale
- Stand Mixer (optional)
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
- Rolling Pin
- Pastry Brush
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 teaspoon 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 disc and place in plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the apples into thin slices, I like to leave skins on, but you can remove if you prefer. Add the apple slices 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.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- You can use any kind of apples you like for this galette, use your favorite!
- If you are new to making pie crust, check out How to Make Pie Crust in a Mixer for more tips and tricks. The video below is also very helpful!
- Make sure to use a pie tin that is cast iron, aluminum or stainless steel as these conduct heat the best and will produce a buttery, flaky pie crust. You can read more about this in my post The Best Nontoxic Pie Pans to Bake With.
- All ovens are a bit different, so be sure to bake the galette until golden brown. Don't be afraid to bake a few more minutes!
- Let this cool completely before slicing, I know it's hard but this will ensure the crust doesn't break.
- High Altitude — Bake at 400°F for 30 to 35 minutes or until the crust is golden brown.
Nutrition
Calories: 338kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 124mgPotassium: 134mgFiber: 3gSugar: 26gVitamin A: 521IUVitamin C: 4mgCalcium: 18mgIron: 1mg
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