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–+ servings
Baked sourdough apple galette with three scoops of ice cream in the center surrounded by apples.
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Sourdough Apple Galette

By: Brandon Cochran
This Sourdough Apple Galette features a flaky, freeform sourdough discard pie crust with apple butter, apples, and spices for fall flavor. It's faster and easter to make than pie!
Prep Time2 hours 15 minutes
Cook Time50 minutes
Total Time3 hours 5 minutes
Yield or Serving: 8 Slices

Equipment

Ingredients

Sourdough Pie Dough

Apple Filling

  • 1 ½ lbs Apples, 3 medium apples; cored, and sliced to ⅛" to ¼" thick; I prefer a mix of crisp and tart apples
  • 2 TBS Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1 TBS Apple Cider Vinegar
  • 120 g Apple Butter, ½ cup

Instructions

Make the Sourdough Pie Dough

  • Toss the flour, sugar, and salt in a mixing bowl. Add the cold, cubed butter and use your fingers to smash into pea-sized pieces.
    Pour in the sourdough discard and toss with a fork until clumps form. Drizzle in the ice water and continue to toss until you have large clumps with craggily bits.
    125 g All-purpose flour, ¼ tsp Kosher Salt, 113 g Unsalted Butter, 75 g Sourdough Discard, 30 g Ice Water, 2 tsp Granulated Sugar
  • Dump the shaggy, dry dough out onto a clean work surface and use a bench scraper to chop the dough to distribute the liquid. Knead gently with your hands to bring the dough together until you have a cohesive round, adding any dry bits on top while kneading.
    Flatten into a thin disc and wrap in plastic wrap to chill for 2 hours and up to 3 days.

Make the Apple Filling

  • Peel, core, and slice the apples to ⅛" to ¼" thick. Mix in the brown sugar, apple cider vinegar, and cinnamon to completely coat the apples.
    1 ½ lbs Apples, 2 TBS Light Brown Sugar, 1 tsp Ground Cinnamon, 1 TBS Apple Cider Vinegar

Assemble and Bake

  • Remove the chilled pie dough from the refrigerator and rest for 5 minutes at room temperature to become pliable. On a lightly floured surface, roll it out into a 13 to 14 inch circle using a rolling pin.
    Transfer to a parchment lined baking sheet.
  • Spread apple butter evenly on the dough, leaving a 2 inch border.
    Add apples in concentric layers on top of the apple butter with minimal gaps.
    Beat an egg and a splash of water in a small bowl and brush the edges with egg wash (reserve the rest for later).
    Fold the edges of dough up and over the apple filling to create pleats around the apples (it doesn't have to be perfectly neat, this is a rustic, freeform pie).
    Transfer to the freezer for 15 minutes while you preheat the oven.
    120 g Apple Butter, 1 Egg
  • Preheat the oven to 400ºF (204ºC).
    Once preheated, remove from the freezer and brush the crust with the reserved egg wash and sprinkle raw sugar on top for a crunchy, sparkly crust.
    Bake for 45-50 minutes until the filling is bubbling slightly, the apples are tender, and the crust is flaky, dark golden brown. Tent with aluminum foil after 30 minutes if you notice it browning too quickly.
    Cool for at least an hour. If you want shiny apples, you can brush the tops with warm apple, apricot, or quince jelly or honey.
    2 TBS Raw Sugar

Notes

  • Follow my guide above for more detailed instructions, tips, and photos to make this sourdough apple galette.
  • You can make and chill the sourdough pie dough from 2 hours to 3 days in advance.
  • The sourdough apple galette is best in the first couple of days it's made, but you can store it in the refrigerator for 4-5 days.
  • Serve with whipped cream or vanilla ice cream.
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