An apple galette is forgiving by design: the pastry can fold unevenly, and the fruit still looks lovely once it’s baked. Using ready-made pie dough keeps this version relaxed, while a quick brush of egg and a sprinkle of sugar give the edges a burnished finish.
Prepare the apples
Heat the oven to 400°F and line a baking sheet with parchment. Peel and thinly slice 3 medium apples, then toss them with 2 tablespoons sugar, 1 tablespoon all-purpose flour, 1 teaspoon lemon juice, ½ teaspoon cinnamon, and a pinch of salt. The flour helps catch the fruit juices as they bubble, so the bottom crust stays tender rather than soggy.
Fold a relaxed crust
Unroll one 9-inch refrigerated pie crust onto the prepared sheet. Arrange the apples in the middle, leaving a 2-inch border, and pour any remaining juices over the fruit. Fold the pastry border over the apples in overlapping sections, then brush the crust with a beaten egg and sprinkle it with 1 teaspoon coarse sugar.
Bake until deeply golden
Bake for 35 to 45 minutes, until the pastry is golden and the apples are tender when pierced with a small knife. If the edges brown before the apples soften, loosely cover the galette with foil for the remaining bake time. Let it cool on the sheet for at least 15 minutes before slicing, and serve warm or at room temperature with a spoonful of softly whipped cream.