Apple Walnut Galette with a Salted Maple Glaze

"This warm and delicious galette filled with gala apples, topped with maple glaze, gives you the best part of what the Fall season can be."
-- @romaine-lettuce3662
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 package of Pillsbury Pie Crust
  • 4 large Gala Apples
  • 1 tablespoons All-Purpose Flour
  • 1/2 tablespoons Ground Cinnamon
  • 1 tablespoons Dark Brown Sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon All-Spice
  • 1/2 cup chopped Walnuts
  • 1/2 cup Maple Syrup
  • 1/2 cup Powdered Sugar
  • 1/2 stick Unsalted Butter
  • Granulated Sugar
  • Sea Salt or Kosher Salt
  • 1 pint Haagen-Dazs Vanilla Bean Ice Cream
  • 1 Egg
  • 1 teaspoon Water


  • Step 1

    Preheat oven to 400°F. Line a baking sheet with parchment paper. The crust should be removed from the fridge at least 15 minutes before filling. It will be much easier to work with. To prepare filling, peel the apples and give them a medium slice. Gently toss together the apples, brown sugar, flour, cinnamon, all-spice and nutmeg in a large bowl.

  • Step 2

    Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the apple mixture evenly over dough. starting from the center. Sprinkle with chopped walnuts. Fold over the edges of dough, pleating to make it fit. Side Note: The apple slices will be too much to fill the galette, feel free to either save them for the next day or use the 2nd pie crust in the package and bake both pies together.

  • Step 3

    Whisk together egg yolk and water. Brush over the crust, sprinkle granulated sugar on the crust and bake for 30 to 35 minutes or until apples are tender and bubbly and crust is golden brown. To make the glaze, melt the butter in a small sauce pan over medium-low heat. Let the butter cook for about 2-3 minutes, stir often. Remove from heat and whisk in the remaining ingredients. Drizzle over cooked galette. Serve with vanilla bean ice cream and enjoy!