How To Make An Apple Galette With Fresh Milled Flour

This apple galette made with fresh milled flour is such a fun and delicious treat to make for my family, especially around the holidays! Featuring fresh sliced apples cozied up in a tender pie crust. No pie pan, no problem!

Also, if you prefer the traditional pie in a pie pan, I have that for you as well! Watch me make a Pumpkin Pie From scratch with fresh milled flour HERE.

What Is A Galette?

A Galette is a rustic-style, free-form pastry that uses the same ingredients as a pie but doesn’t require a pie pan. Galette’s are made by folding the pastry’s edges over the filling, leaving the center exposed. Galettes come in both sweet and savory varieties, making them highly versatile.

Sweet galettes often feature fruit fillings, such as apples (like this recipe), peaches, berries, or plums, and can include sugar and spices for added flavor. On the other hand, savory galettes incorporate ingredients like vegetables, cheese, herbs, and sometimes meats, making them a favored option for a straightforward yet delicious meal.

Typically, a galette is made with a pastry dough, similar to a pie crust, which is rolled out, and filling is placed into the center. Then, folded edges of the dough over the filling, which creates a pleated, rustic appearance. Lastly, baked until the crust turns golden brown and the filling cooks and starts bubbling.

People appreciate galettes for their charming, imperfect look and find them an excellent way to showcase seasonal ingredients. Also, you can serve them as desserts with a scoop of ice cream or whipped cream for sweet versions, or as a main course or appetizer for savory galettes.

Other Fresh Milled Flour Galette Flavors, Besides Apple

Galettes are incredibly versatile, and you can create a wide variety of flavors using both sweet and savory ingredients. So, here are some popular flavor options for galettes:

Sweet Galette Flavors:

1. Berry: Fresh or frozen berries like strawberries, blueberries, raspberries, or a combination of these, often sweetened with sugar and sometimes paired with a bit of citrus zest.
2. Peach: Sliced or diced peaches with sugar and perhaps a touch of almond or vanilla extract.
3. Plum: Sliced plums with sugar and spices like cinnamon or cardamom.
4. Cherry: Fresh or canned cherries, typically with sugar and sometimes almond paste or almond extract.
5. Nutella Banana: Sliced bananas and Nutella (chocolate-hazelnut spread) for a delightful chocolate twist.
6. Lemon Blueberry: Fresh blueberries and lemon zest or juice for a tangy, sweet filling.

Savory Galette Flavors:

1. Tomato and Mozzarella: Slices of ripe tomatoes, fresh mozzarella cheese, and fresh basil.
2. Spinach and Feta: Sautéed spinach, feta cheese, and sometimes a touch of garlic and onion.
3. Mushroom and Gruyère: Sautéed mushrooms with grated Gruyère cheese and herbs like thyme.
4. Caramelized Onion and Goat Cheese: Slow-cooked caramelized onions with creamy goat cheese.
5. Pesto and Tomato: Pesto sauce, sliced tomatoes, and mozzarella or Parmesan cheese.
6. Butternut Squash and Sage: Roasted butternut squash slices with fresh sage leaves and sometimes a drizzle of honey.

These are just a few ideas, and you can get creative with galette fillings by combining your favorite ingredients. Galettes are a fantastic way to showcase seasonal produce and experiment with different flavor combinations.

Ingredients To Make A Fresh Milled Flour Apple Galette

Crust Ingredients

• 1&1/2 cup fresh milled flour (180g) (I used half soft white wheat & half spelt berries)
• 2 TBSP Sugar 25g
• 1/4 tsp salt
• 1/2 cup cold butter, I like to grate frozen butter into my flour 113g (1 Stick)
• 1/4 cup cold water 59g, may need a bit more or less
• 1 egg + 1 TBSP milk for an egg wash
• 1/8 cup Turbinado sugar or coarse sugar 25g

Apple Filling Ingredients

• 3-4 apples, sliced into 1/4 inch slices ~500g (about 4&1/2 cups of slices, you can choose to peel or not to peel)
• 1/3 cup packed brown sugar 75g
• 1&1/2 TBSP fresh milled flour 15g ( I milled soft white wheat for this)
• 2 tsp fresh lemon juice
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

Instructions To Make This Fresh Milled Flour Apple Galette

Make The Crust Dough

1. Firstly, Mill the flour. (You can mill the crust flour and filling flour all at once, or separately.)
2. To the freshly milled flour, add sugar and salt, then mix together.
3. I like to use frozen butter, and grate it right into my flour mixture. Alternatively, you can cut the butter into cubes, and use a pastry cutter or two forks to mix cut it into the flour mixture. Mix the butter into the flour until is resembles small pebble pieces.
4. Then, add the cold water a small amount at a time, and stir. Only add enough water to barely moisten the flour. You may need more or less than what is listed in the recipe. Just go by the texture of the dough. You can reference the video if necessary. You just want to be able to press the dough into a ball, and not be too sticky.
5. Once you can press the dough together, work it into a ball. Then, flatten into a disk. If it is very sticky and sticking to your hands, you may need to add more flour, this means there was too much water added. Wrap the disk in cling wrap and refrigerate for at least 1 hour. (If you are making this ahead, it can be refrigerated for up to 3 days.)

Prepare Apple Galette Filling

1. While the dough is chilling, prepare the apple galette filling. Wash & Slice the apples into 1/4 inch slices. Decide if you want to peel the apples or leave the peelings on, because that is personal preference.
2. Then, to the sliced apples, add brown sugar, 1&1/2 TBSP freshly milled flour (12g), lemon juice, cinnamon, and nutmeg together in a mixing bowl, and then stir to coat the apples in the mixture. Cover, and place in the fridge with the dough until it is ready to be worked with.

Assembling The Galette

1. Line a 12 inch Pizza Pan with parchment paper to assemble the galette on.
2. Also, make sure you have room in your fridge for your 12 inch pizza pan, because the whole Galette will need to chill before baking. This chilling phase helps it to stay together, and not fall apart.
3. On a lightly floured worksurface, roll the crust dough into a 12 inch circle. Then, transfer the dough onto your parchment paper lined baking pan.
4. Then, place the apple mixture in the middle of the pie dough, and make sure to leave a 2-3 inch border with no filling around the edges of the dough. You can get creative and either dump the mixture in the middle for a “rustic” style. Or, you can arrange them n a design. You choose!
5. Gently start folding the edges up on the apple filling, overlap the dough sections as needed. Try not to tear or let you finger go through, this will cause the filling to “spill” out during baking. If this happens, try to press and repair any holes.
6. Once all the edges are folded up, the apple filling should still be showing in the middle.
7. Make your egg wash by whisking 1 egg and 1 TBSP milk, and brush it all over the dough mixture.
8. Then, sprinkle with coarse or Turbinado sugar as desired.
9. Cover, and then place in the fridge for at least 20 minutes, but no longer than 1-2 hours. Otherwise the filling will start to soak into the crust, and make it fall apart during baking.

Bake The Fresh Milled Flour Apple Galette

1. Preheat the oven to 400*F.
2. Bake for 35-40 minutes, until the filling is bubbly, and the crust is golden brown.
3. The. allow to cool for 15-20 minutes before slicing into the fresh milled flour apple galette.
4. Lastly, serve with a scoop of ice cream, a drizzle with caramel sauce, or just by itself! Yes, it’s that good!

How To Store The Fresh Milled Flour Apple Galette

Although, this fresh milled flour apple galette is best enjoyed the same day, you can cover, and store in the fridge for 2-3 days. Also, it is important to note that, it will become softer with storage. So, I recommend to reheat in the oven at a 350*F for 5-10 minutes until warmed throughout.

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Soft White Wheat – Small Amount

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Checkout Some Of My Other Recipes

Apple Turnovers

Pizza Dough

Southern Buttery Biscuits

Apple Coffee Cake

Sub Buns

Apple Cider Donuts

Soft Pretzels

Pumpkin Pie

Every Day Sandwich Bread

Dinner Rolls

Fresh Milled Flour Recipe Index

Sourdough Recipe Index

Apple Galette Made With Fresh Milled Flour Printable Recipe

Apple Galette made with Fresh Milled Flour

This apple pie galette made with fresh milled flour is such a fun and delicious treat to make for my family, especially around the holidays! Featuring fresh sliced apples cozied up in a tender pie crust. No pie pan, no problem!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

chilling time 1 hour hr 50 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 1 galette

Equipment

• 1 12 inch pizza pan

Ingredients

  

Crust Ingredients

• 1&1/2 cup fresh milled flour 180g (I used half soft white wheat & half spelt berries)
• 2 TBSP Sugar 25g
• 1/4 tsp salt
• 1/2 cup cold butter 113g I like to grate frozen butter into my flour (1 Stick)
• 1/4 cup cold water 59g may need a bit more or less
• 1 egg + 1 TBSP milk for an egg wash
• 1/8 cup Turbinado sugar or coarse sugar 25g

Apple Pie Filling

• 3-4 apples, sliced into 1/4 inch slices ~500g about 4&1/2 cups of slices (You can decide to peel or not to peel the apples)
• 1/3 cup packed brown sugar 75g
• 1&1/2 TBSP fresh milled flour 15g I milled soft white wheat for this
• 2 tsp fresh lemon juice
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

Instructions

 

• Firstly, Mill the flour. (You can mill the crust flour and filling flour all at once, or separately.)
• To the freshly milled flour, add sugar and salt, then mix together.
• I like to use frozen butter, and grate it right into my flour mixture. Alternatively, you can cut the butter into cubes, and use a pastry cutter or two forks to mix cut it into the flour mixture. Mix the butter into the flour until is resembles small pebble pieces.
  
• Then, add the cold water a small amount at a time, and stir. Only add enough water to barely moisten the flour. You may need more or less than what is listed in the recipe. Just go by the texture of the dough. You can reference the video if necessary. You just want to be able to press the dough into a ball, and not be too sticky.
• Once you can press the dough together, work it into a ball. Then, flatten into a disk. If it is very sticky and sticking to your hands, you may need to add more flour, this means there was too much water added. Wrap the disk in cling wrap and refrigerate for at least 1 hour. (If you are making this ahead, it can be refrigerated for up to 3 days.)
  
• While the dough is chilling, prepare the apple galette filling. Wash & Slice the apples into 1/4 inch slices. Decide if you want to peel the apples or leave the peelings on, because that is personal preference.
  
• Then, to the sliced apples, add brown sugar, 1&1/2 TBSP freshly milled flour (12g), lemon juice, cinnamon, and nutmeg together in a mixing bowl, and then stir to coat the apples in the mixture. Cover, and place in the fridge with the dough until it is ready to be worked with.
• Line a 12 inch Pizza Pan with parchment paper to assemble the galette on.
• Also, make sure you have room in your fridge for your 12 inch pizza pan, because the whole Galette will need to chill before baking. This chilling phase helps it to stay together, and not fall apart.
• On a lightly floured worksurface, roll the crust dough into a 12 inch circle. Then, transfer the dough onto your parchment paper lined baking pan.
  
• Then, place the apple mixture in the middle of the pie dough, and make sure to leave a 2-3 inch border with no filling around the edges of the dough. You can get creative and either dump the mixture in the middle for a “rustic” style. Or, you can arrange them n a design. You choose!
• Gently start folding the edges up on the apple filling, overlap the dough sections as needed. Try not to tear or let you finger go through, this will cause the filling to “spill” out during baking. If this happens, try to press and repair any holes.
• Once all the edges are folded up, the apple filling should still be showing in the middle.
• Make your egg wash by whisking 1 egg and 1 TBSP milk, and brush it all over the dough mixture.
• Then, sprinkle with coarse or Turbinado sugar as desired.
• Cover, and then place in the fridge for at least 20 minutes, but no longer than 1-2 hours. Otherwise the filling will start to soak into the crust, and make it fall apart during baking.
  
• Preheat the oven to 400*F.
• Bake for 35-40 minutes, until the filling is bubbly, and the crust is golden brown.
• Allow to cool for 15-20 minutes before slicing into the fresh milled flour apple galette.
• Serve with a scoop of ice cream, a drizzle with caramel sauce, or just by itself! Yes, it’s that good!
  

Video

Notes

How To Store This Apple Galette- Although, this fresh milled flour apple galette is best enjoyed the same day, you can cover, and store in the fridge for 2-3 days. It will become softer with storage. So, I recommend to reheat in the oven at a 350*F for 5-10 minutes until warmed throughout.

Keyword apple galette, apple pie, apple recipe, fresh milled flour, fresh milled flour galette, galette recipe, home ground flour

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