If you’ve never made a galette, you’re missing out on one of the easiest recipes that makes edible elegance simple. Our Easy Hot Honey Apple Galette utilizes a frozen pie crust so you don’t have to spends hours laboring over the mixing bowl. Instead, focus on your apple filling that coats fresh slices in a gooey glaze of hot honey, cinnamon, sugar, nutmeg, cloves, and a touch of lemon juice for acidic balance. Maybe you’ll even serve your warm galette with scoops of vanilla ice cream on top.
What Kind of Apples Should I Use For This Galette?
There are a few different ways you could go with the flavor of your Hot Honey Apple Galette depending on the variety of apples you use. Granny Smith apples, the light green ones, are classically used in baking. They give off a bright, tangy acidity that goes will with sweet glazes like the one in our recipe. Plus, they tend to have a firm texture even after baking. Honeycrisp are going to be your sweeter choice in their short, red and slightly green stature. Or, if you perfer a sweet apple with a little more tenderness, go with a Golden Delicious. If it’s too hard to decide or you want to shake things up, try using 2 to 3 different apple varieties all mixed together.
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Easy Hot Honey Apple Galette
Description
The simplicity of this recipe that drizzles a hot honey over warm apples and a crispy crust only increases its deliciousness.
Ingredients
- 1 round frozen pie crust (I recommend Dufour)
- 3 apples, peeled and sliced into 1/4-inch slices
- 1/4 cup hot honey
- 3 tbsp sugar (brown or white)
- 2 tsp lemon juice (fresh is best)
- 1 tsp cinnamon
- ¼ tsp nutmeg or cloves (or both!)
- Pinch of salt
- For finishing:
- 1 egg
- 1 ½ tbsp sugar (turbinado or demerara preferred but optional)
- 3 tbsp heavy cream (optional)
- ¼ cup hot honey
Instructions
- Defrost pie crust according to instructions on package.
- Line a baking sheet or pizza pan with parchment paper or a silicone baking mat. Preheat oven to 350.
- In a large mixing bowl, whisk together lemon, hot honey, cinnamon and nutmeg and salt until well combined. Peel and slice apples and add them to the bowl. Stir to coat.
- Center the pie crust on the prepared baking surface.
- Pretend there’s a compass on your pie crust and place one slice of apple at north, south, east, and west positions, about one inch in from the edge of the crust. Now add slices to create a tidy circle.
- Fill the empty center with slices.
- Drizzle any extra juices left in the bowl on top of the slices.
- Fold the edges of the crust up onto the outer ring of apple slices, crimping every 1.5 inches or so.
- In a small bowl, beat the egg. With a brush, wash the folded and crimped crust with egg. Sprinkle sugar on the crust…and on the apples, too.
- Place in oven and bake for approximately 35 minutes, until crust is golden and crisp.
- About 10 minutes before baking is complete, you drizzle 3 tbsp heavy cream over the apples and return galette to oven to bake.
- Remove from oven when done. Let cool to room temperature. Loosen galette from surface using a thin spatula. Slide it into a serving plate.
- Just before slicing and serving, drizzle ¼ cup hot honey all over the galette. You could add whipped cream or ice cream to each plate as you serve the galette. Enjoy!
Recipe and Styling by Keith Recker
Photography by Dave Bryce
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