Club House shared with us this delicious recipe for Mini Apple Pie Galettes. These individual delights are a harmonious blend of buttery, flaky pie crust, tender honey-crisp apples, and a generous sprinkle of cinnamon-infused streusel topping. Perfectly portable and bursting with flavour, they’re a delightful way to savour the cosy flavours of fall, especially when served warm with a scoop of vanilla ice cream and a drizzle of caramel.
Mini Apple Pie Galettes
Serving: 8
Ingredients:
For Pie Crust
- 2 1/2 cups (625 ml) all-purpose flour
- 1 teaspoon (5 ml) salt
- 2/3 cups (160 ml) vegetable shortening, chilled and cubed
- 1 cup (250 ml) unsalted butter, chilled and cubed
- 1/2 cup (125 ml) ice water
For Streusel Topping
- 6 tablespoons (90 ml) all-purpose flour
- 6 tablespoons (90 ml) rolled oats
- 3 tablespoons (45 ml) brown sugar
- 3 teaspoons (15 ml) Ground Cinnamon
- 3 tablespoons (45 ml) unsalted butter
For Apple Filling
- 4 large honey crisp apples, washed and thinly sliced
- 3 tablespoons (45 ml) unsalted butter
- 3 tablespoons (45 millilitres) granulated sugar
- 3 tablespoons (45 ml) brown sugar
- 1 teaspoon (5 ml) Ground Cinnamon
- 1/2 teaspoon (2 ml) Ground Nutmeg
- 1/2 teaspoon (2 ml) salt
- 1/2 teaspoon (2 ml) Pure Vanilla Extract
Directions:
1. For the Pie Crust, mix the flour and salt in a bowl. Add in the butter and shortening. Using a pastry blender or fork cut the butter into the dry ingredients until you have pea-sized bits (and few larger bits).
2. Place 1/2 cup (125 ml) of water in a clean liquid measuring cup; add in ice cubes and stir to mix. Remove the ice and pour out any excess water, so you only have 1/2 cup.
3. Drizzle the cold water, a little bit at a time, into the flour mixture, stirring after each small addition. Stop adding water when the dough comes together easily and begins to form large clumps. Place the dough onto a lightly floured surface; fold the dough into itself until the flour is fully incorporated. Form into a ball and then divide in half. Using hands flatten each half into a thick disc, then wrap each disc tightly with plastic wrap. Refrigerate for at least 2 hours or overnight.
4. For the Streusel, mix all ingredients in a bowl, using your fingers (or a fork), until everything is well incorporated, thick and crumbly.
5. For the Filling, mix all ingredients except the apples and vanilla in a large saucepan. Cook on medium-low heat. When the mixture starts to melt and turn into a liquid, add the apples and carefully fold them into the mixture to coat them evenly. Cook for about 5 minutes until the apples are slightly tender. Remove from heat and stir in the vanilla. Let cool for a few minutes.
6. To assemble the galettes, divide each portion of the dough in 5 balls (between both halves you should have 10 pieces). Roll out each piece of dough on a lightly floured surface to about a 5-inch circle. Place each of the dough circles on a parchment-lined large, rimmed baking sheet.
7. Divide the apple filling between all 10 of the crusts, leaving about 1/2-inch to 1-inch (1 cm to 2.5 cm) border that will be used to fold the dough upwards towards the filling. Folding edges of the dough up to cover only the edges of the apple filling. Top each galette with the streusel. Refrigerate for 1 hour and then brush edges of each galette with egg wash (1 egg + 1 tablespoon milk).
8. Preheat oven to 375°F ( °C). Bake for about 30 to 35 minutes or until golden. These are delicious served warm with a scoop of vanilla ice cream and drizzled caramel (either homemade or store-bought).
