Mini Apple Galettes are filled with fresh apples and fall spices, in a flaky, homemade crust. These individual apple galettes are best served with a dollop of whipped cream on top.
These mini apple galettes are sweet, single-serving rustic pies, with all your favorite flavors of fall. A homemade, flaky pie crust is filled to the brim with fresh apple pie filling.
The best part about making a galette is that you don’t have to be a pie-making professional – galettes are all about having a rustic, unfinished look.
I love to top these mini galettes with a dollop of homemade whipped cream, or a scoop of ice cream if you’re serving them warm from the oven.
Save time with a store-bought crust
If you’re intimidated by making your own pie crust, or want to save time, feel free to buy a pre-made pie crust.
While I enjoy the buttery taste and flakiness of a homemade pie crust, store-bought is pretty close to the real thing. Plus, it will save you time in the kitchen.
For your pie filling, you’ll need two granny smith apples, brown sugar, cinnamon, nutmeg, flour, and vanilla extract.
Granny smith apples are a great choice for pie-making because they’re firm and keep their shape after cooking. They’re also widely available and easy to find year round.
Other great options are Honeycrisp and Golden Delicious. For more information on apples, check out this article from Bob’s Red Mill: Best Apples for Apple Pie
Adding an egg wash to the tops of your mini galettes is optional, but recommended.
An egg wash will give your baked pie a glossy, golden finish. Plus, it will help hold on your turbinado (or granulated) sugar crust.
Mini Apple Galettes
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 3/4 cup unsalted butter chilled
- 4-5 tablespoons ice water
- 2 medium granny smith apples
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Egg Wash and Sugar
- 1 large egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar or granulated sugar
- Pie Crust: In a food processor (or a bowl) combine flour, salt, and sugar. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is in pea sized chunks. Pulse in ice water 1 tablespoon at a time until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a piece of plastic wrap. Form into a disc and wrap in plastic. Place in refrigerator to chill for one hour (or up to two days).
- Apple Filling: Peel and dice apples into 1 inch cubes and place into a medium bowl. Add brown sugar, cinnamon, nutmeg, flour, and vanilla extract. Toss to coat. Cover and refrigerate for 30 minutes.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Remove dough from refrigerator and separate into 6 equal pieces. Roll each piece of dough into a rough circle, about 1/8" thick.
- Remove apples from refrigerator and distribute filling between the 6 pie crusts. Fold dough up around apple filling and pinch together, leaving a 'window' on the top.
- Egg Wash: Whisk together the egg and water. Gently brush egg wash over each galette to coat the crust. Sprinkle sugar over egg wash.
- Bake for 30-35 minutes or until crust is golden brown. Remove and allow to cool for 5 minutes before transferring off baking sheet. May be served warm or room temperature.
- Optionally: Serve with whipped cream or vanilla ice cream.
- Store-bought pie crust can be used instead if desired.
- Pie can be served warm or room temperature. Leftover pies should be stored at room temperature in a tightly sealed container. Pie will keep for 2-3 days, but pie crust will soften as it sets.