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Rustic Autumn Glory Apple Galette

A simple-as-can-be apple galette made with Autumn Glory apples, a new apple cultivar of Fuji and Golden Delicious apples.

  • Total Time: 1 hour 45 mins
  • Yield: 8-12 1x


Units Scale
  • For crust:
  • One (16-ounce) package Pamela’s Bread Mix (see notes)
  • 1/2 cup vegetable shortening, chilled
  • 1/2 cup vegan butter, chilled, cut into small cubes
  • 1/2 cup ice cold water, plus more if needed
  • For filling:
  • 4 Autumn Glory apples
  • 4 tablespoons almond flour or meal, divided
  • 2 tablespoons dark brown sugar, divided
  • 1/2 teaspoon chai spice blend (see notes) or ground cinnamon, divided


  1. Preheat oven to 400°F. Have two half sheet, rimmed baking pans ready. Cut two rectangles of parchment (baking) paper to fit the pans.
  2. Place dry bread mix into a large mixing bowl. Add the cold shortening and vegan butter. Using a pastry blender or your hands, work the shortening and vegan butter into the flour until crumbly with some larger, pea-sized pieces of shortening and vegan butter. Make a well in the center and add 1/2 cup ice cold water. Quickly stir using a fork to bring everything together into a ball in the center of the bowl. If the mixture is still dry and crumbly and not holding together, add a little more ice water, 1-2 teaspoons at a time until dough comes together. (It should not be sticky either.)
  3. Transfer the dough to a piece of parchment paper. Divide in half. Form two disks add wrap with plastic wrap. Place in refrigerator for 30 minutes.
  4. Meanwhile, thinly slice the whole, unpeeled, Autumn Glory apples into rounds. Use the tip of a paring knife to remove any bits of apple seeds from the center of the rounds. Set aside while rolling out pie dough.
  5. To roll out pie dough, place one of the parchment rectangles on a clean, dry surface. Place one disk of the dough in the center. Roll the dough into a circle about 10-inches in diameter. Sprinkle 2 tablespoons of almond meal or flour in the center of the disk, leaving about a 2-inch border all the way around. Carefully pick up the parchment paper with the rolled dough and place on one of the rimmed baking sheets.
  6. Place some of the sliced apple rounds in a concentric circle in one even layer over the almond meal. Sprinkle some of the dark brown sugar, about 1/2 tablespoon, followed by a sprinkle of chai spice blend or ground cinnamon. Repeat with another layer of apple rounds, 1/2 tablespoon dark brown sugar, and chia spice. Carefully fold the pie dough up around the apples leaving the center open.
  7. Repeat the rolling and layering of apples with remaining disk of pie dough, almond meal, apples, brown sugar, and chai spice blend.
  8. Place galettes in oven. Bake for 40-45 minutes, switching baking sheets top to bottom halfway through baking time, or until the crust and apples are golden brown. If top starts to get too brown, place a piece of aluminum foil over galette. Let cool slightly before cutting into wedges.
  9. To serve, cut galettes into wedges and place on serving plate. Top with a scoop of ice cream, if desired.


-Prepared, pre-rolled, unbaked pie dough can be substituted for the gluten-free mix, shortening, vegan butter, and ice water. Or use 3 1/2 cups all-purpose flour instead of gluten-free bread mix for non-GF galettes.
-Butter can be substituted for shortening and vegan butter, if desired.
-To make the chai spice blend, combine: 1 tablespoon ground cinnamon, 1 tablespoon ground cardamom, 1 1/2 teaspoons ground ginger, 1/2 teaspoon each: ground nutmeg, cloves, allspice, and black pepper.

  • Author: Lindsey Johnson
  • Prep Time: 60 mins
  • Cook Time: 45 mins
  • Category: dessert