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Grab your "fall mood" by the apple.

I love pie but usually need to be in holiday mode to bake one. Not so with a galette, which is just a free-form pie with less stress and effort. This recipe is quick. You'll love how pretty it turns out and how fast it's devoured. And how the ginger and cardamom give it a little something extra, a little something like exotic spunk.

I used a store-bought pie crust because I was out of flour (crazy- I know). Whether you make your own or buy it, no matter what, this baby will turn out great.

Extra credit for serving with ice cream, but it really doesn't need it.

Grab whatever 2 apples you like, I used gala and granny smith for the sweet-n-sour/soft-n-crisp aspect.



Ingredients: 1 prepared 9-inch pie crust, one medium red apple, one medium green apple, 1 tbsp. corn starch or tapioca starch, 1 1/2 tsp. grated fresh ginger, 2 tbsp. sugar, 1/3 tsp. ground cardamom. For the crust glazing, use a beaten egg or a little cream.

Serves 4-6.

1. Preheat the oven to 400*F and line a baking sheet with parchment paper. 2. Cut apples in half and scoop out the core. Slice apples into thin pieces. 3. Roll out crust on a lightly floured surface to 1/4 inch or so, then gently transfer to the parchment paper. The crust should be approximately 10-12 inches across. 4. Sprinkle corn starch over the base of the crust, then spread around, leaving a 2-inch border. Place apple slices overlapping in a spiral pattern (or any pattern at all) so that the surface of the apples is relatively even and covers the corn starch. 5. Stir together the grated ginger and sugar until well combined. It will be slightly wet. Sprinkle over the apples.

6. Brush the crust with some beaten egg or cream. Sprinkle the entire galette with ground cardamom. (Use your fingers because it's very fine and powdery- if you try to sprinkle with a measuring spoon, it will come out in one plop!)

7. Bake galette for 30-35 minutes until golden brown.

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