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.
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.
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).