Amanda Cook When I have several hours to dedicate to baking, I really enjoy spending time making pies with intricate lattice crusts (I’ve loved digging into Lauren Ko’s dizzying “Pieometry” designs!). But sometimes you just don’t want to fiddle with a double crust pie, and a galette can be a satisfying rustic alternative that comes together quickly without the fuss.
My Refined Sugar-Free Maple Apple Pie is definitely a seasonal favorite in our household, and this refined sugar-free apple galette has a similar vibe with only three ingredients in the filling: apples, maple syrup, and cinnamon. Honeycrisp apples are always my go-to since they have just the right amount of tartness with a great firm texture. This recipe is not overly sweet and foregrounds the natural taste of the apples tucked into a buttery, flaky crust.
You can take your time carefully arranging the apples in a beautiful design, or if you’re feeling extra lazy or pressed for time, you can just dump all of the fruit onto the dough and fold in the edges. If you opt to intentionally lay out your apple slices, you’ll have a little bit of maple syrup left in the bottom of the mixing bowl that you can use to glaze the fruit once everything is assembled to your liking.
For all of my fruit pies and galettes, I use Martha Stewart’s Easy Pie Crust recipe (omitting the 1 tsp of sugar). Cut the recipe in half to make a single crust. I do tend to need a bit more water than this recipe calls for in order to get the dough to start coming together. I would also definitely recommend watching the video on that recipe page for some very helpful tips!
Galettes can often be prone to leaking in the oven, and while the filling for this recipe isn’t as juicy as my Refined Sugar-Free Mixed Berry Galette, I still find it helpful to press my bench scrapper around the outside edges of the dough after I’ve folded in the sides to seal up those tiny cracks.
Chilling the fully-assembled galette for 15 minutes while you preheat your oven also helps prevent leaks and a soggy bottom. The result is a crispy, flaky crust that holds it shape when sliced.
Refined Sugar-Free Apple Galette
Ingredients
For the filling
- 3 large apples peeled, cored, and sliced
- 1/3 cup pure maple syrup
- 1 tsp cinnamon
Instructions
- Prepare a single pie crust according to separate instructions (see notes above) and chill for at least one hour.
- Remove chilled pie dough from refrigerator and let it sit at room temperature for 15 minutes while you prepare the filling.
- In a large mixing bowl, combine apples, maple syrup, and cinnamon. Mix until apples are evenly coated.
- Roll out the dough and transfer to a parchment-lined rimmed baking sheet.
- Beginning from the outside edge, arrange sliced apples in a circular pattern working your way toward the center, leaving a 1 1/2 inch border around the outside. Using a pastry brush, glaze apples with the excess maple syrup left at the bottom of the bowl.
- Fold the edges of the pie dough in over the apples and check that all pleats are sealed in order to ensure that there are no leaks.
- Place the galette in the refrigerator and preheat oven to 375°F.
- Bake for 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
This recipe is so simple and delicious! Easy to whip up for an impromptu mid-week dessert.