This post was sponsored by SweeTango Apples, however, all views and opinions are my own.
Ok, this may seem biased because a) I’ve done past work with them, and b) they’re grown here in my home province of Nova Scotia, but I love SweeTango apples for baking.
A hybrid of Zestar and Honeycrisp apples, SweeTango apples are crisp and tangy. They don’t brown as soon as you peel them, and are great for snacking. That being said, they’re really only available in the Maritime provinces of Canada, as well as Quebec.
I added chai spice to the crust of the galette, finishing the entire thing of with a simple coffee-flavored glaze. If you want to take it up a notch, make a batch of this gorgeous homemade pistachio ice cream to serve with it.
Make The Pie Dough
First, make a batch of this homemade chai spice.
Mix the spelt flour, sugar, chai spice, and salt on low with the paddle attachment of a stand mixer. Add small pieces of cold butter until the paddle breaks them up into coarse, sandy bits.
Pour one egg yolk into the flour mixture and let the paddle continue to mix for one minute. Add in ice water by the tablespoon until everything comes together as a smooth dough. You will know your pie dough is ready when it pulls away clean from the inside of the mixing bowl.
Form the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 45 minutes.
Make The Apple Filling
Toss the apple slices, and remaining white sugar, plus brown sugar, melted butter, cornstarch, lemon juice, cinnamon, and remaining salt together in a large bowl. Set aside.
Assemble And Bake The Apple Galette
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Gently roll the dough into a 14 to 16-inch circle shape, about ⅛-inch thick, with a rolling pin. Transfer the rolled dough to the prepared parchment-lined baking sheet.
Spread the apple filling evenly around the middle section of the dough leaving a 2-inch border. Gently fold the exposed pie crust border in towards the middle, and slightly over, the apple filling, all the way around the entire circle, leaving the apple slices in the center exposed.
Brush the outside edge of the pie crust with a lightly beaten egg. Sprinkle with coarse sugar (optional) and bake for one hour until the crust is golden brown. Remove the galette from the oven and set it on a wire rack. Once cool, drizzle with coffee glaze.
More Apple Recipes
Did you make this apple galette or any other recipe on my site? Don’t forget to rate the recipe and let me know how you made out in the comments below. You can also stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Apple Galette With Coffee Glaze
- Stand mixer with paddle or food processor
- Measuring cups and spoons or digital kitchen scale
- Plastic wrap
- Large mixing bowl
- Vegetable peeler
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Rolling Pin
- Pastry brush optional
- Wire cooling rack
- Fine mesh sieve
For The Chai-Spiced Pie Dough
- 2 cups spelt flour
- ½ cup sugar, divided
- 2 teaspoons chai spice
- ¾ teaspoon salt, divided
- ½ cup butter, cold, cut into small pieces
- 1 egg yolk, from a large egg
- 3 to 4 tablespoons ice water
For The Apple Filling
- 1 lb peeled and cored apples, cut into ⅛-inch slices
- ¼ cup brown sugar, packed
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice, fresh squeezed or bottled
- ¼ teaspoon cinnamon, ground
For The Coffee Glaze
- ¼ cup powdered sugar, sifted
- ½ teaspoon instant espresso powder
- 2 to 3 teaspoons 35% heavy cream
For The Crust Before Baking
- 1 large egg, lightly beaten
- coarse sugar, optional
Make The Pie Dough
- Mix the spelt flour, ¼ cup sugar, chai spice, and ½ teaspoon of salt on low in the bowl of a stand mixer fitted with a paddle attachment.
- Add cold butter to mixing bowl and continue to run mixer on low until the flour-butter mixture is coarse and sandy.
- Dribble in ice water, one tablespoon at a time, until the dough becomes smooth and pulls away cleanly from the bottom and sides of the mixing bowl. *If your dough seems like it's ALMOST together but not quite there, switch to dribbling in water by the TEASPOON until the dough becomes smooth*
- Remove dough from mixing bowl and shape with your hands into a flat disc. Wrap dough in plastic wrap, and chill in the fridge for at least 45 minutes.
Make The Apple Filling
- Toss apple slices, remaining ¼ cup white sugar, brown sugar, melted butter, cornstarch, lemon juice, cinnamon, and remaining ¼ teaspoon salt together in a large bowl. Set aside.
- Assemble The Spicy Apple Galette – Preheat oven to 350ºF and line a baking sheet with parchment paper. *Use a round baking sheet or pizza pan if you have one*
- Remove dough from fridge and unwrap. Gently roll into a 14 to 16-inch circle shape, about ⅛-inch thick, with a rolling pin. If your rolled circle is uneven, simply trim some of the edges away to make it more uniform in shape. Transfer the rolled dough to the prepared parchment-lined baking sheet.
- Spread out the apple filling evenly around the middle section of the rolled out dough leaving a 2-inch border of dough around the outside edges. Gently fold the exposed pie crust border in towards the middle, and slightly over, the apple filling, all the way around the entire circle, leaving the apple slices in the centre exposed.
- Brush the outside edge of the pie crust with lightly beaten egg. Sprinkle with coarse sugar (optional) and bake one hour until the crust is golden brown. Remove galette from oven and set on rack.
Make The Coffee Glaze
- In a small bowl, mix together sifted icing sugar and instant espresso powder. Add 35% heavy cream by the teaspoon, mixing well in between each addition, until you have a consistency you like. Drizzle over warm or cooled galette, and serve with ice cream.