French Apple Pie - Crumbly Crunchy Delicious!




About: Mostly harmless

Let me present the french galette - a mind and soul soothing (ya, it is) apple pie.

easy made and yet very appealing and delicious.

the crust is crunchy and crumbles in your mouth!

No fancy pie form needed.

Here's the ingredient list:

3 to 4 red apples

240 g all purpose flour (8,45 oz)

2 eggs

1 egg yolk

100g marzipan (3,5 oz)

250g soft butter (8,8 oz)

1 tsp ground cardamom

1/2 tsp ground vanilla or vanilla sugar

1/2 tsp baking powder

140g confectioners sugar (4,9 oz)

100g grounded almonds (3,5 oz)

70g almond flakes (2,7oz)

if you want:

whipped cream, vanilla ice cream or (salted) caramel sauce to serve with.

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Step 1: The Crumbling Pie Crust

knead to a lean dough:

240 g all purpose flour (8,45 oz)

200g soft butter (7,05 oz)

1 egg

140g confectioners sugar (4,9 oz)

100g ground almonds (3,5 oz)

and 1/2 tsp baking powder

cover with cling foil and keep refrigerated for abot 2 hours - if your in a hurry, press the dough ball flat and quite thin, then you can cut down the refrigerator time quite a lot.

the crumble of the crust depends on how cold your dough is, when it comes to baking - the colder the better ( no, not frozen ...)

Step 2: The Marzipan Cream

100g marzipan (3,5 oz)

1 egg

50g soft butter (1,76 oz )

1/2 tsp grounded vanilla or 1 tsp vanilla sugar

1 tsp ground cardamom

Grate the marzipan and press it soft with a fork

add the butter and mix in with the fork

add egg and spices and work together to a smooth cream

Step 3: Getting Closer to a Pie

preheat your oven to 200°C ( 392 °F)

cover your work space with a sheet of baking paper.

take your well refrigerated dough and roll out to a circle - around 30cm (11,8") in diameter

try to keep it even thick.

move over to a baking sheet.

spread the marzipan cream on the dough - leave 5cm (1,96") from the edge uncovered.

Step 4: Prepare the Apples

first you can decide if you want them with or without peel - it looks nicer with it, but there is a certain chewiness to it

- i don't mind that, but maybe you do - so if you don't like the peel, get rid of it.

quarter your apples

remove apple core

slice the pieces into even slices of around 4mm (0,15")

Step 5: Assemble the Pie

cover the pie with the apple slices

- if you choose the same "apple layout" like i did, make sure to spread the slices a little - otherwise they won't get soft under baking.

fold over the edge and pinch it together with your fingertips.

brush egg yolk on the edge

sprinkle the almond flakes onto it.

now into the oven (middle) and bake for about 30 minutes at 200°C ( 392 °F)

Step 6: Meanwhile...

if you are a unpatient baker - like I am - there's one calming thing to distract yourself from staring into the oven like mad:

whipping cream by hand :o)
also you burn 1 or 2 calories that way - a wonderful excuse for the second piece of pie!

whipped cream with a hint of sugar and cinnamon - prefect!

other ideas to serve with the pie:

vanilla ice cream - very classic

(salted ) caramel sauce - yum

Step 7: Out of the Oven Onto a Plate!

a little pie - show off!

you can eat it instantly or be patient and get rewarded - the pie tastes even better the next day!

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    15 Discussions


    6 months ago

    This looks sooo amazing. I've made something similar, but I always peel the apples. I love the contrast that the red peel adds. Beautiful Food!

    1 reply

    Reply 6 months ago

    thanks for your comment :)
    it sure makes the pie more appealing to the eye with the peel, it also adds a certain chewyness, that I don't mind, but some might...


    6 months ago

    Wow, beautiful! Reminds me of the plum tarts I made in Germany


    Question 7 months ago on Step 7

    Can you give measurements as C(ups), T(ablespoon), t(easpoon), etc for those of us who don't understand Metric? Thanks, looks delicious.

    1 answer

    Answer 7 months ago

    The conversions are listed parenthetically at the end of each line (were applicable).
    "100g marzipan (3,5 oz)"
    Many chefs are of the opinion that weight is the most reliable way to indicate the amount of an ingredient - ounces of Flour, for instance. If you sift your flour, for instance, it is likely the volume would increase. You could, of course, pack it into a measuring cup. That would decrease the volume, of course. However, that would likely increase the weight of the flour added.
    Worth the investment in a small digital scale.


    7 months ago

    It looks like a pepperoni pizza. But it's a different kind of pie.


    7 months ago

    Ahh, superb! Galettes are the way! ;~}

    Penolopy Bulnick

    7 months ago

    That is just beautiful and sounds delicious :D


    Reply 7 months ago

    I agree, but it would be a pity not to eat it :)


    7 months ago

    Looks very nice and delicious.
    I also like the idea of not using a form, I'd like to try that.
    Thanks for sharing!

    1 reply

    Reply 7 months ago

    I also like that your not in need for a special form - 'cause I don't have one :)
    And I don't like all the unnecessary stuff in the kitchen.