A rustic golden, flaky crust enveloping tender, caramelized apples making an amazing sourdough apple galette. Easy and quick recipe to use some leftover sourdough discard. With tangy Granny Smith apples, sweet cinnamon sugar, this will be a quick go to dessert for any occasion.
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Tools needed:
Ingredients:
Pie Crust:
- Sourdough starter: Sourdough discard that has not been fed for a a week or so works best for this recipe. It will add a slight tang to the crust.
- Butter: Butter adds richness, flavor, and tenderness to the galette crust. When combined with flour, it creates layers in the dough, resulting in a flaky texture. Additionally, butter helps the crust brown beautifully during baking, adding visual appeal to the finished galette. Frozen unsalted butter will make used in this recipe.
- Flour: Bread flour or all purpose flour will work. I used King Arthur Bread Flour.
- Sugar: Organic cane sugar will make the pie crust sweet.
- Water: Water is used to hydrate the dough and activate the gluten in the flour. It binds the ingredients together and helps form a cohesive dough that can be rolled out easily.
- Salt: Salt is essential to enhance all the flavors in the pie crust.
Pie Filling:
- Apples: I love and always recommend Granny Smith apples because they add a tangy goodness to the overall pie, but you can definitely use whatever apples you have on hand.
- Sugar: Sugar adds sweetness to the filling and carmelizes with the apples creating a luscious syrup that coats each slice. Both organic cane sugar as well as brown sugar.
- Cinnamon. (optional): Cinnamon adds warmth and depth to the flavor of the filling.
- Flour: Flour is used in the filling to help thicken the juices released by the apples as they bake. It serves as a binder, ensuring that the filling holds together and doesn’t become too watery. Additionally, the flour absorbs excess moisture, preventing the bottom crust from becoming soggy. This ensures that your galette has a deliciously balanced texture, with a tender crust and perfectly cooked apple filling.
Instructions:
How to make the pie crust:
- Grate the frozen butter into your kitchen aid bowl.
- Add flour, sourdough discard, sugar, and salt.
- Mix in your kitchen aid mixer for a few minutes.
- Add in 20 grams of cold water and mix again.
- Then use your hands to form a ball.
- Wrap the dough in plastic and place into the fridge for 1 hour while you prepare the filling.
How to make the pie filling:
- Peel, core, and thinly slice the apples.
- In a pot simmer apples, sugar, and cinnamon for about 15 mins. The apples should release liquid.
- Add flour to make the pie filling thicker.
- Simmer for a few minutes. Don’t overcook the apple, remember they will still be baked.
Assemble the pie and bake:
- Take out the ball of dough and roll it out onto a parchment paper with a rolling pin. Use a little bit of flour if it’s sticking to the rolling pin. Sprinkle flour onto the dough and roll it out into a circle.
- Spread the apple filling in the center of dough.
- Fold the edges.
- Place the parchment paper onto the baking sheet.
Bake the pie:
- Bake the galette at 350°F for about 40 mins. Or until the crust is golden.
- Let it cool slightly and serve.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Pin for later:
Sourdough Apple Galette
A rustic golden, flaky crust enveloping tender, caramelized apples. Easy and quick recipe to use some leftover sourdough discard. With tangy Granny Smith apples, sweet cinnamon sugar, this will be a quick go to dessert for any occasion.
Ingredients
Pie Crust Ingredients
- 1 stick frozen butter 8tbsp
- 175 grams flour
- 6 grams salt
- 100 grams sourdough discard
- 14 grams sugar
- 20 grams cold water
Pie Filling Ingredients
- 4 apples Granny Smith
- 1/3 cup cane sugar
- 1/3 cup brown sugar
- 1 tbsp cinnamon optional
- 1/4 cup flour
Instructions
How to make the pie crust:
- Grate the frozen butter into your kitchen aid bowl.
- Add flour, sourdough discard, sugar, and salt.
- Mix in your kitchen aid mixer for a few minutes.
- Add in 20 grams of cold water and mix again.
- Then use your hands to form a ball.
- Wrap the dough in plastic and place into the fridge for 1 hour while you prepare the filling.
How to make the pie filling:
- Peel, core, and thinly slice the apples.
- In a pot simmer apples, sugar, and cinnamon for about 15 mins. The apples should release liquid.
- Add flour to make the pie filling thicker.
- Simmer for a few minutes. Don't overcook the apple, remember they will still be baked.
Assemble the pie and bake:
- Take out the ball of dough and roll it out onto a parchment paper with a rolling pin. Use a little bit of flour if it's sticking to the rolling pin. Sprinkle flour onto the dough and roll it out into a circle.
- Spread the apple filling in the center of dough.
- Fold the edges.
- Place the parchment paper onto the baking sheet.
Bake the pie:
- Bake the galette at 350°F for about 40 mins. Or until the crust is golden.
- Let it cool slightly and serve.
1 comment
I love this recipe! I used to make apple galette but never tried sourdough. I think it will be very tasty. Thank you for sharing.