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.
Recipe summary
Flavor/texture: Flaky, homemade pie crust with sweet apple pie filling is baked until golden brown. Optional turbinado sugar crust adds extra sweetness and crunch.
Serve with: A scoop of vanilla ice cream or dollop of whipped cream
Yield: 6 mini galettes
Similar to: Apple Pandowdy, Apple Raspberry Crumble
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Ingredients and substitutions
- Pie crust - A simple pie crust is made with all-purpose flour, unsalted butter, salt, granulated sugar, and ice water. This recipe can also be prepared with store bought pie crust to save time.
- Pie filling - You'll need two granny smith apples, brown sugar, cinnamon, nutmeg, all-purpose flour, and vanilla to create a simple apple pie filling.
- Egg wash - Mini galettes are topped with a simple egg wash made from one large egg, plus a sugar crust made with turbinado sugar. Granulated sugar can work as a substitute.
How to make mini apple galettes
- Pulse butter into flour, salt, and sugar.
- Pulse in ice water until dough comes together into a sandy consistency that holds together when pinched.
- Form into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
- Cut cooled dough into 6 equal pieces.
- Mix apple cubes, spices, sugar, vanilla, and flour in a bowl.
- Roll your 6 equal dough pieces into rough circles and distribute apple filling among them.
- Fold dough around filling and crimp together, leaving a window at the top.
- Brush dough with egg wash and bake at 400F for 30-35 minutes or until crust is golden brown.
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 additional 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 gives 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℉ 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
- Toppings: 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.
- Storage: 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.