Easy (as) Apple Pie

Easy (as) Apple Pie | ChopChop


Apple pie might be the classic heart-warming American dessert, but our recipe uses a French technique to make what’s called a galette—a kind of free-form pastry that’s as tasty as it is unfancy. 

Hands-on time: 1 hour
Total time: 1 hour, 35 minutes
Makes: 8 Servings

Kitchen Gear: 

Mixing bowl
Measuring cup
Measuring spoons
Baking sheet
Rolling pin
Sharp knife (adult needed)
Cutting board


1⁄2 cup
all-purpose flour
1⁄2 cup
whole-wheat flour
1⁄4 teaspoon
kosher salt
6 tablespoons
unsalted butter (chilled or frozen and cut into 12 pieces)
ice water (up to 1/4 cup)
apples, peeled, cored and very thinly sliced (about 3 cups)
1⁄2 teaspoon
ground cinnamon
1⁄2 teaspoon
vanilla extract
2 tablespoons
plain yogurt
1 1⁄2 tablespoon
all-purpose flour


  1. Turn the oven on and set it to 400 degrees.
  2. To make the dough: Put the 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, salt, and butter in the bowl and massage them together with your clean fingers until the mixture looks like little round lumps. Be patient and gentle; this will take a little while to get the hang of and to do.
  3. Add the water, 1 tablespoon at a time, massage some more, and form into a ball. Flatten the dough into a large disc, cover with plastic wrap, and refrigerate for 1 hour.
  4. To make the filling: Put the apple slices, cinnamon, vanilla, and yogurt in the bowl and mix well. 
  5. To assemble the tart: Take the disc out of the refrigerator and put it on a baking sheet. Using a rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). Sprinkle the 1 1/2 tablespoons flour in the center, leaving a 2-inch border all around (this means: don’t sprinkle the flour on the outermost 2 inches). Spread the apple mixture evenly over the flour, arranging the slices so they overlap some.
  6. Fold up the dough border to partially cover the fruit and pinch and seal the corners where possible. 
  7. Carefully put the baking sheet in the oven and bake until the crust is lightly browned and the fruit is bubbling, 35–50 minutes. Set aside to cool a bit and serve warm or at room temperature.