Apple Galette Recipe

This Sourdough Discard Apple Galette is the perfect recipe to use up sourdough starter discard. A very slight tang in a super flaky crust that is bursting with apples. The perfect no-fuss dessert for the holidays!

View More


Learn More




apple pie

cook Time




– FILLING – 5 apples sliced 1/4 inch thick peeled and cored – juice of 1 lemon – 1/3 cup of granulated sugar – 1 teaspoon cinnamon – DOUGH – 1 cup all-purpose flour – 1 cup whole wheat pastry flour or use all-purpose – 1 tsp salt – 1 tbsp. sugar – 3/4 cup 1 1/2 sticks unsalted Earth Balance vegan butter stick (or butter), cut into small cubes dice – 3 Tbsp chilled vegetable shortening – 1/4 cup liquid sourdough starter *chilled or sub with iced water-depending on the consistency of your sourdough starter. Adjust according to it’s texture. – EGG WASH – 1 large egg – 1 tablespoon water – TOPPING – 2 Tablespoons apricot jam – 2 tablespoons turbinado sugar

What’s great about this recipe is that after it has rested in the fridge, you just have to roll out your big circle of dough and and add your filling. My circle is never perfect and that is totally fine! Since you’re folding over the edges, it is rustic and it is beautiful! A totally humble version of an apple pie that everyone adores!

Allow your dough to chill and rest for about 30 minutes before you roll it out. – It begins with cold ingredients. Really important to make sure you have  COLD ingredients.  Some even swear by cold flour. The cold makes sure you get that nice and flaky crust. Cold ingredients stop the gluten from forming, which could make it chewy and not flaky. – If you have some experience in putting together a pie dough, you know to try to not over blend and that pieces of butter in the flour mixture is a good thing! Less handling of the dough is the best for flaky crust!


Swipe up for the full recipe