Impress your guests with the perfect fall dessert.

Easy Apple Galette

Easy Apple Galette. (Stacey Little / Southern Bite)

Click here for the original recipe.

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 8

Ingredients

• 1 refrigerated rolled pie crust
• 1½ pounds Granny Smith apples (3 to 4 apples)
• ¼ cup firmly packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon water
• coarse sugar
• 3 tablespoons apple or apricot jelly

Instructions

• Allow the pie crust dough to stand at room temperature for about 15 minutes, then unroll it on a large sheet of parchment paper.
• Use a rolling pin to roll the pie dough out to a circle about 12 inches across.
• Use the parchment paper to transfer the crust to a large, rimmed baking sheet.
• Place in the refrigerator.
• Preheat the oven to 400 degrees.
• Peel, core and slice the apples into 1/8-inch to 1/4-inch slices. Slice thinner for more tender apples or thicker for more texture.
• Add the apple slices to a large bowl and toss with the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt.
• Remove the crust from the fridge. Use a slotted spoon to transfer the apples into the center of the crust, allowing the liquid to remain in the bowl. Discard the liquid. Leave about a 2-inch border around the edge of the dough.
• Carefully fold the edges over onto the apples, crimping the edges that overlap together.
• In a small bowl, whisk the egg and water together to create an egg wash.
• Gently brush the egg wash mixture over the edges of the crust and sprinkle with coarse sugar, if desired.
• Bake for 35 to 45 minutes or until the crust is deep golden brown and the filling is bubbling.
• Allow to cool on the pan for about 30 minutes before using the parchment to transfer the galette to a cooling rack to cool completely.
• Place the apple jelly in a small bowl and microwave 20 to 30 seconds or until melted.
• Brush the melted jelly over the apples.
• Slice and serve with whipped cream or a scoop of vanilla ice cream.
• Store, tightly sealed, at room temperature for up to two days or up to five days in the refrigerator.

Recipe notes

Nutritional information: 202 kilocalories; carbohydrates, 35 grams; fat, 6 grams.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”