Apple Blackberry Galette

A sweet and tart apple galette filled with bursting blackberries and zesty lime. With an easy flaky pie crust and delicious filling, this simple apple blackberry galette is sure to impress!

I made this pie for the first time last summer. Right after the first bite my dad uttered, “this is the best pie I’ve ever had”. The filling is the perfect combination of a bright berry pie and a classic apple pie. I’ve since transformed it into a galette for ease and the beautiful rustic look. Make this recipe during the late summer and fall and serve a la mode for the perfect dinner dessert.

Apple Galette Ingredients:

Galette Dough:

• Flour: I have tested this recipe with both all purpose and bread flour. Use all purpose flour if you have it, but bread flour will work in a pinch.
• Sugar: Some recipes don’t add sugar to their pie dough, but I have found that 1 tablespoon is the perfect addition.
• Salt: Salt doesn’t make a galette taste salty; it just brings out all the other flavors of the galette.
• Butter: Butter is the key to a flaky galette. Freeze it 15 minutes before using alongside the pastry cutter to keep it super cold.
• Water: Similarly to the butter, keep the water cold by placing it in the fridge or adding a few cubes of ice.

Filling:

• Apples: I use Honey crisp apples in all my baking, but Granny Smith will also work.
• Granulated Sugar: Sugar is key for a jammy filling.
• Brown Sugar: Brown sugar adds a delicious depth of flavor to the apple blackberry galette.
• Blackberries: Blackberry season is normally during the summer, so I suggest making this recipe during the summer/early fall.
• Lime Zest: Lime zest is optional, but it adds an unbeatable brightness to the apples and berries.
• Butter: Unlike the butter in the pie dough, this butter should be melted.
• Cornstarch: Cornstarch is a very necessary thickener to the filling. Without it, the galette would become a soupy mess. I have not used any cornstarch substitutes in the testing of this recipe.

How to Make Apple Blackberry Galette:

The making of this freeform apple pie is as easy as pie (actually even easier). Start by making the pie dough. This will need at least one hour to rest, so start early to ensure you have ample time to finish it. Bring the dough together using your hands or a pastry cutter following the instructions below. Be sure to fully hydration, it should be shaggy but not sandy. Wrap in plastic wrap and let rest.

Roughly 20 minutes before the dough is done resting prepare the filling*. Thinly slice the apples, and halve all the blackberries. Combine them with the sugars, cornstarch, lime juice, and butter. Let sit out to macerate while you roll out the galette dough. Roll out the pie dough to between 10 and 11 inches. Transfer to a prepared baking sheet by re-rolling the dough onto your rolling pin. Spoon the filling onto pie dough using a slotted spoon or two forks (this prevents extra juices from seeping into the dough). Fold over the sides to form a border and brush egg wash only over the visible dough. Bake and enjoy.

Note: You cannot prepare the filling in advance. The sugar will cause all the juices of the fruits to seep out making a very wet filling.

• Resting: Letting a dough relax in the fridge or at room temperature to avoid over-chewiness or difficulty rolling it.
• Maceration: Allowing fruits to release their juices by letting them sit with sugar, an acid, and a thickener.
• Egg Wash: A combination of beaten egg and water that makes a crust of a bread or pie extra shiny.

Schedule for Making a Galette:

Planning a baking schedule can be annoying, but is extremely helpful for a seamless bake. Below is a prepared schedule that you can follow

• 10:00 Make pie dough and let rest
• 10:30 Slice fruits and prepare the filling
• 11:00 Roll out the galette dough and assemble galette.
• 11:15 Bake the apple blackberry galette
• 12:00 Remove from oven (if done) and let fully cool
• 12:30 Serve 🙂

More Pie and Pie-Adjacent Recipes:

• Strawberry Whole Wheat Galette
• Lemon Blueberry Turnovers
• Strawberry Rhubarb Hand Pies

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