Easy Apple Galette
Quick and easy, rustic free-form apple pie!
- 1 refrigerated pie crust, unbaked (I used Pillsbury brand)
- 2 large apples
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold butter
- 1 tablespoon heavy cream for brushing crust
- Coarse sugar for sprinkling on crust (I used regular granulated)
In a small bowl, combine the sugar, brown sugar, flour, and cinnamon; reserve about 2 tablespoons for the top. Set aside. Line a pizza pan with parchment paper. Unroll pie crust onto the paper and set aside.
Preheat oven to 375 F.
Peel and thinly slice the apples into a large mixing bowl. Add lemon juice and stir to coat. Add the sugar mixture, stirring just enough to combine. Spoon mixture onto the center of the crust, distributing the apples evenly and leaving about a 2" margin of crust all around. Gently fold the excess crust up and over the top of the apples, overlapping the edges to fit flat. Sprinkle reserved sugar mixture over the exposed apples. Cut the cold butter into 5 or 6 very thin pats and place over the apples. Brush edges of top crust lightly with the cream. Sprinkle sugar over the crust.
Bake for 35-40 minutes, or until top is golden brown and apples are tender.
Cut into wedges and serve warm with vanilla ice cream and a drizzle of caramel sauce.