Mini apple galettes are individual freeform pies made with homemade pie crust, apples and fall spices. Top these rustic mini pies with a dollop of whipped cream or a scoop of vanilla ice cream.
Mini apple galettes are sweet, single-serving rustic pies that are filled with all your favorite fall flavors. Six individual flaky pie crusts are filled with fresh apple pie filling and baked until golden brown.
The best part about making galettes is that even a novice baker can make them. 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 vanilla ice cream when served warm from the oven. They make a lovely dessert for Thanksgiving and Christmas.
Ingredients and substitutions
Pie crust:
- All-purpose flour - Adds structure to your pie crust. I've only tested this recipe with all-purpose flour, so I can't say how other flours would turn out. Baking is an exact science, and many ingredients can't be substituted at a 1:1 ratio without adjustments.
- Unsalted butter - If using salted butter, the salt listed can be omitted.
- Salt - Enhances the flavor of your pie crust.
- Granulated sugar - Adds a hint of sweetness to the crust.
- Ice water - Water should be very cold. I recommend filling a small bowl or container with ice and water. Allow to set while you prepare the rest of your crust ingredients.
Filling and egg wash:
- Granny smith apples - Two firm, fresh granny smith apples work best in this recipe.
- Brown sugar - Brown sugar adds a nice caramelized flavor to the pie filling, which I prefer over granulated sugar (which will also work if it's what you have on hand).
- Spices - Cinnamon and nutmeg add seasonal fall flavor to your mini pies. This can be substituted with equal amounts of apple pie spice or pumpkin spice if desired.
- Flour - Your apples are tossed in flour to help thicken the fruit juices as your pies cook. This can be substituted with cornstarch.
- Vanilla - Adds depth of flavor to your pie filling.
- Egg - Egg is whisked with water to create an egg wash, which helps the crust bake up golden brown in the oven. Heavy cream also works as a substitute.
- Turbinado sugar - I like to sprinkle my pie crusts with turbinado sugar before baking. This creates a crunchy sugar crust that's delicious and looks lovely. This part can be skipped if desired, or substituted with granulated sugar.
Tips and tricks
Use a food processor - I love making pie crusts in the food processor. It chops up the butter perfectly into pea size pieces, which bakes up perfectly buttery and flaky in the oven.
Use cold butter - This recipe calls for cold butter because you don't want the butter to melt or blend completely into the flour mixture. Small pockets of butter are what creates that flaky texture in a baked pie crust.
Chop apples into small cubes - Small cubes work best in this recipe. Not only are they easier to eat, but they'll bake up quickly in the oven.
Egg wash - Adding an egg wash to the tops of your mini galettes is optional, but recommended. The egg wash gives your baked pie a glossy, golden finish. Plus, it gives your turbinado (or granulated) sugar something to stick to while baking.
Egg wash substitute - If you don't have an egg on hand, or would prefer to use other ingredients, heavy cream makes an excellent substitute. Simply brush heavy cream over your crust, top with sugar, and bake.
Frequently asked questions
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
Yes, if you'd like to substitute with a store bought crust, this recipe makes about 1 and ⅓ store bought pie crusts. You're welcome to make addition apple pie filling to use two full crusts if desired.
Mini galettes can be served hot or cold. I recommend allowing your galettes to cool slightly straight from the oven, as the filling will be very hot. This also allows the filling time to thicken.
Otherwise, leftover galettes can be served cold from the refrigerator, at room temperature, or warmed up slightly in the microwave (or oven).
I like to serve my apple galette with either a dollop of homemade whipped cream, or warmed up slightly and served with a scoop of vanilla ice cream.
Mini galettes can be stored at room temperature for up to two days, per the USDA - as long as the fruit filling contains sugar (which acts as a preservative).
For more information: Taste of Home: Does Apple Pie Need to Be Refrigerated?
Apple galettes can also be stored in the refrigerator in a tightly sealed container for 4 to 5 days.
Recommended
📖 Recipe
Mini Apple Galettes
Ingredients
Pie Crust
- 1 ½ cups (180 g) all-purpose flour
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- ¾ cup (170 g) unsalted butter, chilled
- 4-5 tablespoons ice water
Apple Filling
- 2 medium granny smith apples
- ¼ cup (53 g) brown sugar
- 1 ½ teaspoons cinnamon
- ¼ 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
Instructions
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 resembles pea-sized chunks. Pulse ice water in, 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).
Filling
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- 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.
- Remove dough from refrigerator and separate into 6 equal pieces. Roll each piece of dough into a rough circle, about ⅛" thick.
- Distribute apple filling between the 6 pie crusts. Fold dough up around apple filling and pinch together, leaving a 'window' open on 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 about 30-35 minutes, or until crust is golden brown. Remove and allow to cool for 5 minutes before transferring off baking sheet. Galettes can be served warm, room temperature, or cold.
Equipment Recommendations
Notes
- Optionally: Serve with whipped cream or vanilla ice cream.
- Store-bought pie crust can be used instead if desired. This recipe uses about 1 and ⅓ store bought pie crusts.
- Leftover pies will keep for 4 to 5 days in a tightly sealed container in the refrigerator. Fruit pies can be stored at room temperature for up to 2 days, as long as the filling includes sugar (which acts as a preservative).
- Egg wash can be substituted with heavy cream.
The galettes are excellent, we just made them today. We added caramel on top.