Spiralized Apple Galette
- 1 9-inch pie dough
- 1 pound (2 medium) tart apples (such as Granny Smith) peeled and spiralized using 2mm blade
- 1 pound (2 medium) sweet apples (such as Fuji) peeled and spiralized using 2mm blade
- 1 tablespoon lemon juice
- ½ cup dark brown sugar, firmly packed
- 5 tablespoons arrowroot
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 tablespoon plain non-dairy milk
- 1 tablespoon turbinado sugar
- Preheat oven to 350°F (180°C).
- Gently toss all the apples with lemon juice, brown sugar, arrowroot, and all the spices in a large bowl and set aside.
- Roll out the pie dough on a lightly floured surface to 1/8 of an inch in thickness.
- Transfer the dough to a silpat- or parchment paper-lined baking sheet, and pile the spiralized and apple mixture in the center. Distribute the filling evenly in the center and throughout, leaving a border of 2 inches of the dough exposed. Fold over the sides of the exposed dough to contain the filling; lightly brush the folded over dough with milk; sprinkle turbinado sugar evenly over the dough.
- Bake for 35 to 45 minutes, until the crust is golden brown and the apple spirals are tender. Don’t fret if some of the juices spill out of the sides, as there will still be plenty within.
- Transfer to a cooling rack for at least 10 minutes.
- Using a sharp kitchen knife, slice the pastry into 8 pieces and serve.
Depending on the size of your apples, the cores might get stuck in the spiralizer as you approach the center. If you're struggling to push them through, pause to clean it out, and flip the fruit around to start from the opposite side. Ice cream is optional as a pairing, but highly recommended!
What others are saying
Greg Jones says:
I love using my spiralizer, and really love how the apples turned out in this recipe. The crust was also really nice and flaky. I am going to make this again on Christmas Day.
Randall Hauk says:
I really wanted mine to look like the picture here. It didn't. That is not necessarily the fault of the recipe, but in my head, the spiralized apple would provide some texture. I tend to prefer crumble to pie specifically for that added texture with apples that usually are fairly mushy after baking. I may tinker with the time/temp to get the crust browned while keeping some texture in the apples because then this would be PERFECT!