Using Finlandia Imported Butter, which is made from pure fresh milk from Finnish family-owned farms with non-GMO ingredients and no added hormones, this Apple Galette is almost too pretty to eat!

Apple Galette


8 ounces unsalted Finlandia Imported Butter, cold and cubed

With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea.

Add cold sour cream until combined – do not over mix!

Wrap with plastic and chill for 1 hour

6 medium/large apples, sliced thin

2 Tbsp apple juice or lemon juice

Peel and cut apples into thin slices

Place into a medium bowl with 2 Tbs apple juice or lemon juice to prevent them from browning

Add in sugar and cinnamon, making sure each apple has been coated

Whisk to combine, set aside

2 Tbsp Finlandia Imported Butter, softened


Preheat oven to 350 degrees.

On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet.

Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough.

Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples.

Cut 2 Tbsp of butter into pieces and place sporadically on apples.

With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar.

Place into oven and bake until crust is golden brown, approximately 35-45 minutes.

Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.

*Can be made 1 day ahead, leave at room temperature in an airtight container.


For pie dough, always use cold Finlandia Imported Butter. Cut it into cubes and place it into the freezer for about 5 minutes until firm – this helps create the flaky texture in pie crust

Secret ingredient in the pie crust: sour cream

Always chill pie dough for about an hour before rolling it out. This is a very important step! This allows the ingredients to settle, moisture incorporate into dough and creates a flaky texture.

Place apples into a bowl with lemon juice, apple juice or Sprite. The acid prevents the apples from browning.

Using egg wash (egg and water) around the edge of the crust creates a nice shine for a prettier crust & adds flakiness.

Before baking the Apple Galette, place into the fridge to chill for about 15 minutes till the dough is firm, this keeps your crust from wilting during the baking process. Baking takes a lot of patience, following the recipe & directions is very important to the end result. It’s worth the wait!

*Recipe and image courtesy of Lia Weber and Finlandia Imported Butter.*