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Whole Wheat Apple Galette

Move over apple pie! This crispy, cinnamony whole wheat galette is unfussy, simple deliciousness. 

Whole Wheat Apple Galette

Galettes: a friendly, approachable, and easier alternative to traditional pie making. Goodbye fussy blind-baking of bases, and pretty (read: time consuming) lattice work. This galette comes together quickly, using easy to find ingredients.

Should you want something a little more savoury, I also have a recipe for a Whole Wheat Butternut And Caramelised Onion Galette. 

A galette will hit all the flavour notes of a golden and crisp pie, but comes in a decidedly less complicated package. Simply make the pastry, roll it into a rough circle, fill it with whatever you like and bake.

Pastry can be fussy and temperamental to perfect, but the pastry I use for my galettes is incredibly forgiving. Also, don’t feel constrained to using this pastry only for galettes. It works well in both sweet and savoury applications, for a number of dishes, and the whole wheat gives a delicious, nutty undertone and crunch. Without getting too sciencey, a successful pastry dough should be light, and melt-in-your-mouth crumbly. In traditional pastry recipes this usually requires freezer-cold butter and, for best results, a food processor. The addition of sour cream is your life hack in pastry success. The butter and sour cream help keep the protein molecules in the flour surrounded by a fatty layer. This makes it harder to overwork the dough and stellar results are a lot more achievable for first-time pastry makers. 

Tips for success:

Feel free to fill your galette with whatever you like but follow a few simple rules to achieve a nice crisp galette base. 

Fruit and veg, once baked, will release moisture. To stop this moisture from ruining your lovely pastry and making it soggy, you are either going to want to add some thickener or flour to your filling or form a nice layer under your filling to suck up the excess moisture. 

In my apple galette you toss your fruit with cornflour which will turn any of the apple juices released into a jammy sauce. 

Apple Galette

Frequently Asked Questions

Can I make this gluten-free?

We haven’t experimented with gluten-free flours in this recipe as yet – if you do try this using GF alternatives, make sure to tag us on Instagram!

Can I replace the apples?

Pears will work well here too. If you are craving something savoury you can also try my Whole Wheat Butternut and Caramelised Onion Galette


Whole Wheat Galette
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easy tasty whole wheat apple pie recipe galette

Whole Wheat Apple Galette

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  • Author: Jess Bunn
  • Total Time: 1 Hour 20 Minutes
  • Yield: 1 Galette
  • Diet: Vegetarian


Move over apple pie! This crispy, cinnamony whole wheat galette is unfussy, simple deliciousness. 



For The Pastry

  • 130g cake flour
  • 130g whole wheat flour
  • 1/2 tsp salt
  • 225 g salted butter, cut into cubes
  • 115g sour cream

For The Filling

  • 3 large apples, peeled, cored and thinly sliced
  • 1tsp lemon juice.
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar + 1 Tbsp for glazing the pastry
  • 1 Tbsp cornflour
  • 1 beaten egg or milk for glazing the pastry
  • 1 Tbsp apricot jam, or sugar syrup for glazing the fruit (optional)


  1. Take the butter out of the fridge and cut it into cubes.
  2. In a mixing bowl add the flour and salt. Add the butter to the flour, and using your fingers smush the butter and flour together, leaving large buttery flakes.*
  3. Add the sour cream to the mixture, mixing everything together with a spoon initially, and then your hands, until the mixture is well incorporated. Shape the pastry into two balls using your hands. Press the balls into flat disks, wrap the disk in baking paper and place them in the fridge for an hour to rest. This can be done in advance. You will only need one pastry disk for this recipe, you can freeze the other for another time.
  4. When the pastry has rested for 20 minutes, peel the apples, cut out the core, and thinly slice them into half-moons. Toss the apples with lemon juice to prevent them from turning brown. Add the cinnamon, vanilla, corn flour and sugar and toss everything together.
  5. Heat the oven to 180C.
  6. Remove one of your pastries from the fridge. To roll out the pastry, scatter flour over a work surface, place the pastry on top and roll out the pastry into a circle roughly 40cm across.
  7. Roll the pastry around the rolling pin and transfer it onto the baking sheet lined with baking paper. Press a dinner plate into the middle of the pastry to form a light circular indent to help guide you as you build your galette.
  8. Add your apples on top of the pastry into the circular indent. Fold in the border of pastry outside the circle to partially enclose the apple filling.
  9. Using a pastry brush, brush the pastry with the beaten egg. Sprinkle the remaining tablespoon of sugar over the pastry and the apples.
  10. Pop the galette into the oven and bake for 30-40 minutes or until the pastry is golden, and the apples are cooked.
  11. Optional: Glaze the apples. Once cooked microwave the smooth apricot jam until runny. Brush the warm jam over the apples of a pretty, shiny finish.
  12. Serve warm, with cream, custard or ice cream.


*Chef Tip: If your kitchen is warm and your butter starts to feel very soft at this stage, simply pop it into the freezer for 10 minutes. This will firm up the butter and help with the final texture of the pastry. 


  • Prep Time: 20 Minutes
  • Resting Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


  • Serving Size: 1 Galette
  • Calories: 3288.25kcal
  • Sugar: 106.66g
  • Sodium: 2726.45mg
  • Fat: 213.5g
  • Saturated Fat: 129.48g
  • Unsaturated Fat: 65.59g
  • Trans Fat: 8.31g
  • Carbohydrates: 329.13g
  • Fiber: 28.43g
  • Protein: 35.57g
  • Cholesterol: 715.28mg
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