Apple pie made easy with these mini apple galettes. Three perfect galettes filled with a cozy apple filling. They have a flakey, buttery crust, a warm, gooey apple filling, and all the feel of a classic apple pie with half the work. Single serve, easy, and delicious, what more do you need?
Nothing beats a warm slice of pie, but let’s face it. PIES ARE HARD. It takes a ton of skill, time, and effort to pull of a good pie. But what if I told you that these apple galettes give you all the wow factor of a pie without all the stress, would you be interested? I’m talking flakey crust, gooey filling, warm, comforting taste. If that’s what you’re after than this recipe if for you!
Ingredients and Equipment:
- Flour: I prefer the quality of King Arthur All-Purpose flour
- Butter: Used almost frozen in the crust to make sure it’s extra flakey, and also in the filling to make the gooey syrup.
- Ice water: Imperative to be ice cold to prevent to butter from melting and keeping the crust flakey.
- Sugar: Good old fashioned white sugar is used to sweeten the filling as well as in the crust for some extra flavor.
- Granny Smith apple: I like using Granny Smith apples in pie filling because the tartness tones down all the sweet elements.
- Cinnamon and nutmeg: These two spices give the galettes that warm, comforting, classic taste.
- Vanilla: Use pure vanilla extract, not imitation for optimal flavor.
- Salt: Salt rounds out the entire dessert and keeps it from being too sweet.
- Lemon juice: Gives the filling that bright flavor and makes sure it’s not too heavy.
- Egg: The egg is used in an egg wash to brush the crust and make it bake golden brown.
How to make Apple Galettes:
- Begin by dicing a stick of butter into small cubes and placing it in the freezer for 10 minutes while you prepare the other ingredients.
- In a large mixing bowl combine flour, sugar, vanilla, cinnamon, and salt with a wooden spoon.
- Once butter has been frozen for ten minutes, dump the cubes into the flour mixture and use a pastry cutter to cut the butter into the flour until they reach pea sized crumbs and the dough looks slightly sandy.
- Fill up a measuring cup with ice water and begin to add 2 TBSP of water at a time to the dough, stirring until it hold together when squished between your fingers. I used 6 TBSP of water. *YOU SHOULD STILL HAVE VISIBLE CHUNKS OF BUTTER*
- Once dough is formed, dump it out onto a piece of plastic wrap and form it into the shape of a disk.
- Place it in the fridge for at least an hour or up to overnight.
- To start, core your apple then slice it in half. Slice each half thinly, then cut the slices in half horizontally. (You should have slices that resemble fins- see pics below)
- Combine the apples with sugar, vanilla, cinnamon, nutmeg, salt, and lemon juice and let them sit for 5 minutes.
How to form the apple galettes:
- Take the crust dough out of the fridge and allow it to sit at room temperature for 10 minutes.
- In the meantime, preheat the oven to 350 and line a baking sheet with parchment paper. Place the baking sheet into the oven to allow it to preheat as well.
- Divide the dough into three equal sections and form the divided dough into balls.
- On a floured countertop, use a rolling pin to to roll each section out into a 7 inch circle.
- Arrange the sliced apples in a circle pattern, leaving a 1 inch border around the edge.
- Fold the sides up to lock everything in place and pour the remaining juice from the apples evenly between the three galettes.
- Dice 1 1/2 TBSP of cold butter into very tiny cubes and distribute it evenly over the top of each one.
- Transfer the galettes to a plate and place then in the fridge to chill for 10 minutes.
- After 10 minutes, make the egg wash and brush it over the edges of the pie crust.
- Take the preheated baking sheet out of the oven and transfer the chilled galettes onto it and bake for 40-45 minutes, or until the edges are golden brown and the filling is bubbing.
- Pull the tray out of the oven and allow the, to cool on the tray for at least 15 minutes.
- Serve warm or at room temperature with ice cream or whipped cream.
Tips and Tricks:
- Chill your mixing bowl and pastry cutter before making the crust to ensure everything stays cold
- Don’t freeze the butter for more than 15 minutes or else it is too hard to work with
- Work the butter into the flour until it reaches pea sized chunks. Don’t work it in too much or else the dough won’t be flakey
- Make your crust the night before to save even more time
- Let the chilled dough sit out at room temperature for 10 minutes before rolling so it’s easier to work with
- If you don’t have a pastry brush for the egg wash, you can use a paint brush
- Preheating the baking sheet ensures the bottom of the crust gets baked through and stays crisp
- You’ll know the galettes are done when the crust is a deep golden color and the filling is bubbling
- Why do all the crust ingredients need to be so cold? Chilling the ingredients ensures that the crust will be flakey. If the butter is too warm it works into the flour too much and won’t give you that wow-factor flake.
- Why do I need to chill the pie dough before using it? Chilling the dough does two things: 1. Relaxes the gluten strands so it’s easier to roll out, as well as reduces shrinking; 2. Allows the moisture to be evenly dispersed throughout the dough.
- What is better for pie crust, butter or shortening? I don’t like to use shortening, I prefer the taste and texture of an all butter pie crust. However, I feel like this is a personal opinion.
- Can I use shortening in place of butter? I would not recommend changing out the butter with shortening, as I haven’t tested it that way and cannot guarantee a quality finished product.
- How do I keep my galette from getting soggy? Preheating the baking sheet is a big help in keeping the galette from getting soggy because the bottom gets that instant heat and forms a crust. An egg wash also helps to keep the crust crispy.
- How long do these last? You can store the galette in an air-tight container at room temperature for 3 days.
- How do I reheat the galette? Place the galette on a baking sheet and place it in the oven, turn the oven on to heat to 350, and set a timer for 15 minutes.
You are now well equipped to make these mini apple galettes! Be sure to pin this recipe to save it for later, or follow me on Instagram and get the recipe there. I hope you enjoy this recipe as much as my family did, and as always post a picture and use the hashtag #incoleskitchen so I can see you work. Happy Baking!Print
Mini Apple Galette | Easy + Single Serving
These mini apple galettes are an easy take on apple pie, with all the classic flavors but a lot less work. The homemade, flaky pie crust is filled with a sweet, caramely apple filling that tastes warm and comforting. Top with whipped cream or ice cream for an even more decadent dessert!
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 3 Galetttes 1x
- Category: Dessert
- Cuisine: American
- 1 Cup Flour
- 1 Tablespoon Sugar
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla
- 1 Stick butter
- 6 Tablespoon Ice water
- 1 Extra-large Granny Smith apple ( or 2 c. sliced apples)
- 1/4 Cup Sugar
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- Juice of half a lemon
- 1 1/2 Tablespoon Butter
- 1 Egg
- 2 Tablespoon Water
- Place mixing bowl and pastry cutter into the fridge to chill for a few minutes
- Cut butter into cubes and place in the freezer for 10 minutes while you prepare the other ingredients
- In the chilled mixing bowl, stir together flour, sugar, cinnamon, salt, and vanilla
- Take butter out of freezer and use a pastry cutter to cut it into the flour till it reaches pea sized pieces
- Stir in 2 Tablespoons of ice water at a time until the dough comes together when squished between your fingers. I used about 6 Tablespoona
- Dump the dough out onto plastic wrap and form into a disk shape. Cover it and place in the fridge to chill for at least an hour or up to overnight.
- Core the apple(s) and cut them in half. Slice each half thinly, then cut in half horizontally so you have shapes that resemble fins.
- Place the sliced apples into a mixing bowl and stir them together with sugar, cinnamon, nutmeg, vanilla, salt, and lemon juice. Let sit for 5 minutes
Forming the Galettes
- Take the crust dough out of the fridge and let it sit at room temperature for 10 minutes
- In the meantime, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Place the sheet into the oven to allow it to preheat as well
- Divide the dough into 3 equal sections and roll them into balls
- On a floured surface, roll each ball out into a 7 inch circle. Arrange the sliced apples in a circle pattern leaving a 1 inch border around the edge
- Fold up the sided of the galette to lock everything in place and pour the remaining juice from the apples evenly over each one
- Cut cold butter into tiny cubes and sprinkle evenly over each galette. Use a spatula to transfer them to a plate and place in the fridge for 10 minutes
- Make the egg wash by whisking together 1 egg with 2 Tablespoons of water, brush over the edges of the chilled galettes and then place them on the preheated baking sheet
- Bake for 40-45 minutes, or until the crust is a deep golden brown color and the filling is bubbly
- Allow the galettes to cool for at least 15 minutes before serving, or serve at room temperature. Top with ice cream or whipped cream for an even more decadent treat!
Keywords: applegalette, easyapplepie, miniapplegalette