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Freshly baked rustic French apple galette with golden flaky pleated crust and glistening honey apricot glaze

Rustic Cinnamon Honey French Apple Galette

Thinly sliced Honeycrisp apples tossed in cinnamon and brown sugar, baked in a free-form flaky butter crust and brushed with warm apricot honey glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 310
Ingredients Method

Ingredients
  

The Pastry Foundation
  • 1 disc store-bought or homemade all-butter pie crust chilled thoroughly
  • 1 large egg beaten with 1 tbsp cold water for golden egg wash
  • 1.5 tbsp turbinado or raw coarse sugar for crust crunch
Spiced Honeycrisp Filling
  • 3 large Honeycrisp or Granny Smith apples peeled, cored, and sliced 1/8-inch thin
  • 3 tbsp light brown sugar packed
  • 1 tbsp pure wildflower honey
  • 1 tsp ground Saigon cinnamon
  • 1/4 tsp ground nutmeg freshly grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp all-purpose flour or cornstarch crucial juice thickener
  • 2 tbsp cold unsalted butter cubed
Warm Bakery Finishing Glaze
  • 2 tbsp apricot preserves or orange marmalade warmed with 1 tsp water

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C) with rack in lower-middle position. Line a large rimmed baking sheet with parchment paper. In a large glass mixing bowl, toss thinly sliced Honeycrisp apples with brown sugar, honey, cinnamon, nutmeg, lemon juice, and flour until evenly coated.
    Thinly sliced Honeycrisp apples tossed in a prep bowl with cinnamon, brown sugar, lemon juice, and flour
  2. Roll chilled dough to a 12-inch circle on parchment paper. Arrange spiced apples in concentric overlapping circles, leaving a clean 2-inch bare dough border.
    Rolled pastry dough on parchment paper with spiced apple slices arranged in concentric overlapping spirals
  3. Fold and pleat crust edges inward over the apples, keeping center open. Scatter cold butter cubes evenly across exposed apples in center.
    Folding and pleating raw pie crust edges over the apple border and dotting with chilled butter cubes
  4. Brush pleated crust with egg wash, sprinkle generously with turbinado sugar, and bake for 35 to 38 minutes at 400°F until crust is deep golden brown and apple filling bubbles vigorously.
    Brushing the pleated galette crust with golden egg wash and showering with raw turbinado sugar crystals
  5. Warm apricot preserves with 1 tsp water and brush immediately over hot apples out of the oven. Cool 15 minutes before slicing warm with vanilla ice cream.
    Brushing warm glistening apricot honey glaze over freshly baked golden apple galette straight from the oven