Apple Bourbon Galette

apple galette with rye crust and maple cream |

Oh Fall baking… ok let me just say it out… i still cant try pumpkin in desserts ok! 😀 so here’s more apples! I love galettes are as lovely as pies, more forgiving pie and easy AF. My Apple Bourbon galette, the galette is all butter rye crust. The apples for the apple bourbon galette is on a nice bed of pecans and demerara sugar, which gives it the dark caramel flavor :D. The crust is similar to the all butter crust on my Apple pie recipe. Get creative with this apple bourbon galette, you can add some caramel sauce, maple syrup, bits of toffee or some cinnamon and all spice. The recipe for the apple bourbon galette is as follows, your Sunday morning breakfast is sorted 🙂 

apple galette with rye crust and maple cream |

apple galette with rye crust and maple cream |

apple galette with rye crust and maple cream |

Apple Bourbon Galette

Apple and Bourbon Galette with Rye Crust and Maple Whipped Cream

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4


Rye Crust

  • 180 gm Rye Flour 11/2 cups
  • 60 gm Bread flour 1/2 Cup
  • 2 tbsp Sugar
  • 1 teaspoon Salt
  • 225 gm Butter (Cold and cubed) 1 Cup
  • 3 tbsp Apple Cider Vinegar
  • 90 ml Ice Cold Water 1/3 cup

Apple Galette Filling

  • 100 gm Demerara Sugar about 1/3 cup
  • 3 Apples (Ambrosia)
  • 30 gm Pecans
  • 2 tsp Lemon Juice
  • 3 Tbsp Bourbon
  • 30 gm Butter

Egg Wash

  • 2 tbsp tbsp Demerara sugar
  • 1 Egg

Maple Whipped Cream

  • 250 ml Whipping Cream 1 Cup
  • 2 tbsp Maple Syrup


Rye Crust

  1. In a large bowl, add the flour, salt and sugar. Mix thoroughly, Add the cubed cold butter into the flour.

  2. Using your finger tips, crumble the butter into the flour and lightly mix it. Do this until the butter is broken down into small chucks. 

  3. Add the water and apple cider vinegar, add teaspoons of this mixture slowly into the dough and keep incorporating.

  4. Do this until the flour comes together, place the mixture as a disc and cover it with cling film. Refrigerate it for 1-2 hours

Apple Galette Filling

  1. Slice the apples thin, toss them in a mixture of lemon juice and sugar(25gm). Chop the pecans and set aside. 


  1. Preheat the oven to 425 degrees F / 230 degrees. Thaw and roll out the rye crust into a rectangle on a well floured surface. I used a quarter cookie sheet to bake this galette. 

  2. Line the sheet with parchment and place the rolled out crust into the sheet. Melt the butter and brush on the crust and then sprinkle demerara and the chopped pecans. 

  3. Arrange the apple slices and drizzle bourbon all over apples. 

  4. Fold the edges over the apple slices and brush it with egg and sprinkle some sugar on the crust.

  5. Place in freezer for 15 minutes and bake for 40 minutes on 25F and then another 15 minutes on 350F / 180C. 

  6. Once baked and golden, take out of oven and let it cool to room temperature (or you can eat it also piping HOT)! 

Maple Cream

  1. In a large bowl, add the cream and whip until stiff peaks are formed.

  2. Add maple syrup and whisk for another couple of seconds until thoroughly incorporated.

  3. Serve the galettes with a dollop of maple cream/ ice cream and a large cup of coffee!!! 

Happy Baking 



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