If you are looking for a simple dessert that’s like a pie but easier, you should try making a galette. It sounds much fancier than it is so you can impress your friends and family! Now you may say that making a pie crust and filling isn’t exactly easy. The trick is to make an extra crust or two when you’re making pie crust anyway. Then all you have to do is thaw it and roll it out. A fruit filling is a simple as stirring sugar into prepped fruit.

Baked Galette.

Don’t Be Afraid of Pie Crust!

I’ve been making pies since I was a teenager and had a little business selling pies to our friends and neighbors. Making pie crust can seem intimidating but really it’s just a few techniques and 5 ingredients, one of those being water. I have my go-to pie crust recipe here. It makes 2 large or 3 medium crusts and can be doubled easily. The time and effort involved is no different if you’re making 2 crusts or 4 so save some energy and make extra.

When you get to the step of wrapping the dough to chill before rolling out, put the extra dough in the freezer instead of the fridge. I have used a pie crust up to 6 months later. To make sure it stays fresh you’ll want to wrap it in plastic wrap then store it in a freezer bag. You can thaw it in the fridge overnight or for a couple of hours on the countertop.

Use Any Fruit for Your Galette

For these photos I made an Apple Galette but you can make a Galette with any fruit. Typically I’ll make one when I’ve got a bunch of soft apples but don’t want to make applesauce with them. I’ve made them with peaches, cherries, pears and cranberries, and a mix of blueberries and blackberries.

If you are using berries or very juicy peaches you may want to add a tablespoon flour to the sugar. As you can see above, the apples leaked a little but that’s not a problem and the parchment paper made it easy to clean up. I am a big believer in parchment paper. If you aren’t using it yet, please pick some up soon. It will change your life! I buy this brand at Sam’s Club.

Fruit Galette Recipe

  • 1 pie crust
  • 3-4 cups fruit, peeled, cored, pitted, or sliced as needed
  • 1/4 – 1/3 cup sugar
  • 1 tablespoon flour as needed
  • 2 tablespoons butter
  • 1 tablespoon milk or heavy cream
  • Sugar for sprinkling, I use turbinado sugar because I’m fancy
Components for Apple Galette.

Start by preheating your oven to 400 degrees. Line a baking sheet with parchment paper. Now roll out your pie crust on a lightly floured surface until it’s about a 14 inch circle. This is a rustic dessert so don’t worry about any rough edges. Obviously we aren’t going for a perfect circle either so just get it rolled out to a circle-ish shape.

Pie crust ready to roll.
Rolled pie crust.

Now transfer the circle of pie dough to your parchment lined baking sheet. The easiest way to do this is to gently fold the circle into quarters and move to the baking sheet. Center the dough and unfold it on the baking sheet. Alternatively you can just go for it and pick the circle up and move it. Anytime you’re working with pie crust and it tears, you can just patch it. If the dough is floury then just dab a bit of water on the piece you’re using to patch the tear and it will stick.

Add Your Filling

Now it’s time to add your filling. Mix the prepared fruit in a medium sized bowl with the sugar and flour if you’re using it and spoon onto the center of the crust. I spread the fruit out to the size I want for the finished Galette. Next dot the fruit with your butter and start to fold the edges over the fruit. I just let the dough fold and pleat over in 3 to 4 inch sections.

Apples on crust for Galette.
Apples and butter on crust for Galette.
Shaping Galette.

Finishing the Fruit Galette

Once your crust is all folded in, gently brush the dough with the milk or cream. Sprinkle lightly with the sugar. The milk or cream and sugar will give the crust a crunchy finish and looks beautiful. If I’m making a double crust fruit pie, I always do a milk or cream wash and sprinkle with sugar, especially turbinado sugar.

Brushing Galette with cream.
Galette ready to bake.
Close up of ready to bake Galette.

Baking Your Galette

Slide the tray into the oven and bake for 25 to 30 minutes. I always bake my pies with the oven rack at the lowest level. This is the best way to make sure the bottom crust gets cooked and browned. After 25 minutes or so, check and see if the fruit is soft and bubbling. The crust should be golden and crisp.

You may need to bake it for a few more minutes. It may take longer to bake things in your oven or it may bake faster than mine. Times are generally guidelines for baking. As you gain more experience with baking you can tell by the smell when something is close to being done or ready to come out. Cakes should still be tested but pies and cookies are easy to tell when they are done once you have some experience.

Baked fruit Galette.

Now all you have to do is wait for the Galette to cool, or not, and serve. I serve mine with ice cream or a drizzle of heavy cream. If you aren’t serving fruit desserts with a drizzle of heavy cream yet, now is the time to start!

Keep this Fruit Galette in mind next time you make a batch of pie dough or have an extra pie crust stashed away. Then if you need a simple and special dessert, this one is going to be perfect!