Deep Dish Apple Galette

deep dish apple

Are you looking for a showstopper dessert that’s easy to make with warm flavors of cinnamon and apples? If so, this deep dish apple galette is the one for you.

I’ve always liked making fruit galettes, they’re rustic and freeform but always look amazing when finished, but I have to admit this deep dish galette is a step above all the others!

instructions for deep dish

The deepness comes from using a 9-inch spring form pan. I first saw this concept from a recipe Alison Roman created and I thought it was such a brilliant idea.

The deep sides of the pan allow you to really pack in the apple slices which makes for a beautiful and delicious presentation in every slice. I adapted her recipe by subbing in my way of making an old fashioned apple pie/galette. Alison’s is a little more elaborate for me by adding honey and sesame seeds.

cool down pie

Galettes are usually flat, no pan needed, no crimping or fancy adornments on top. Same concept here only the pan will allow you to stack those apples nice and high.

You’ll also be using more pie crust dough than a typical one crust for most galettes, you’ll need it to fit in the pan and also have enough dough to hang down the sides so after filling it with the apples you can drape the crust 1-1/2 to 2 inches over the apples.

I used a good quality store bought pie crust and ended up using 1 whole crust and half of the other so it was nice and easy, but feel free to whip up your own crust if you like just make enough.

top galette

The worse part will be waiting for it to cool down so you can eat it!

deep dish galette

I would’ve shown you a nicely cut slice but it completely vanished in an instant when I served it, but trust me the slices come out big and bold.

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!