Deep Dish Apple Galette
A twist on the typical galette, this one is stacked high with apples.
  • Pie crust, store bought using 1 whole crust and half of another, or homemade pie crust enough to fill a 9 inch spring form pan with excess to drape half way down the sides of the pan
  • 8 heaping cups of thinly sliced apples of your choice
  • 1 cup granulated sugar plus more to sprinkle on dough before baking
  • 1 to 2 tablespoons of cinnamon ( at this point taste for sweetness and if you want more or less cinnamon)
  • pinch of salt
  • 1 tablespoon lemon juice
  • 2 tablespoons all purpose flour
  • butter to dot on top
  • 1 egg whisked for brushing on dough
  1. Heat oven to 375F
  2. Lightly grease a 9-inch spring form pan then place pan on a foil lined rimmed baking sheet to prevent any drips.
  3. Roll pie dough out big enough to fit into pan and hang half way down the side of the pan, then place the rolled out dough into the pan.
  4. In a large bowl add the sliced apples, sugar, lemon juice, desired cinnamon, salt and flour, mix well.
  5. Place apple mixture into the prepared pan with the pie dough making sure it reaches the top
  6. Fold and drape remaining dough on the sides up and over the edge of the apples, no more than a 1½ to 2 inch border all around, so if you have excess just cut it.
  7. Brush border with egg mixture then sprinkle sugar over it.
  8. Dot some butter over the top.
  9. Place pan into the oven and bake til deep golden and you see the apple juices start to bubble.
  10. ( Note: mine took 1½ hours but ovens do vary so keep checking.)
  11. When finished baking let it cool for 2 hours and then release the spring gently on the pan.
  12. Make sure it's really cooled down before you cut into it, I used a serrated knife and slowly sliced each piece.
  13. Serve with ice cream!
Recipe by Proud Italian Cook at