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Think of a galette as half the battle of baking a pie. It’s still an all butter dough, but you can relish in the ease of its relaxed, rustic frame. Neither perfection nor double crusts are required here. Assembly only asks that you keep the filling tucked in. And still, what emerges from the oven is a dessert as impressive as pie.



Prep time


Cook time




  • 1 1/4 cup all-purpose flour​
  • 2-3 tablespoons maple sugar​
  • 1/2 teaspoon kosher salt​
  • 10 tablespoons unsalted butter, cold and cubed​
  • 4 tablespoons ice water (plus more as needed)​
  • 1 teaspoon apple cider vinegar​


  • 2 baking apples, thinly sliced (we like Granny smith or Mutsu)​
  • 2 tablespoons maple sugar​
  • 1 teaspoon cinnamon​
  • 1 lemon, juiced​



  1. Combine the flour, maple sugar and salt in a large mixing bowl. Place in the freezer for 5 minutes.
  2. Toss the butter into the flour. Flatten each tablespoon between your palms, and then break down the butter into pea size pieces by scooping the butter and flour mixture up with your hands and rolling it across your fingers, like digging your hands in sand.
  3. Once the butter pieces range from pea size to pebble size, add the water a tablespoon at a time tossing after each addition. After the last tablespoon, check to see if the flour is hydrated enough by squeezing a handful. If it sticks together, you’re good to go! If it crumbles, add one to two tablespoons more.
  4. Knead the dough using the palm of your hand, pushing the dough out away from you, elongating the butter until the dough comes together, about 4-5 kneads. The French call this fraisage.
  5. Form the dough into a disc, about 1″ tall. Wrap in cling wrap and place in the fridge for at least 2 hours.
  6. When ready to use, allow the dough to come to room temperature, about 10 minutes on the counter.
  7. Preheat the oven to 400°F.
  8. While the dough is coming to room temperature, peel and slice your apples. Toss them in a medium bowl witht the remaining ingredients.
  9. Roll the dough out and move the crust to a parchment paper lined baking sheet. Fill it with apple slices, leaving about 1/2″ border. Fold the border over the apples and brush the crust with the heavy cream.
  10. Bake the galette for 40-45 minutes until the crust is golden brown. Allow the galette to cool and then top with vanilla ice cream and maple caramel sauce!



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