rustic apple galette

I thought I would start out my first post for November with an alternative for apple pie, with a simple and rustic galette. I adapted the recipe from Food & Wine,  to  simplify it I used a Pillsbury pie crust (one pack can make two). It’s so simple, I think even if you are not a baker, you can do this! Perfect as an addition to any holiday or Thanksgiving table. This recipe calls for a touch of honey, which completely makes the flavor!

apple orchard


  1. 4 apples (chose what you like)
  2. 2 tablespoons sugar
  3. 1/2 teaspoon cinnamon
  4. 1 tablespoon honey, preferably organic wildflower
  5. 1 tablespoon unsalted butter, cut into small pieces


Here is what you do:

  1. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
  2. Preheat the oven to 400°.  Roll out the pastry and transfer to a large rimmed baking sheet (you may want to put down parchment paper) Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
  3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature. Serve with vanilla ice cream.