Last week was Pi day. Pi day is March 14 – an easy way to remember this is that March 14 can also be written as 3.14 which are the first three digits of pi. I will admit that I just clued into this fact now! So going forward I will definitely know when pie day is coming. Speaking of pie, one of the most popular requests I get when I ask “What do you want to make?” is pie.
Kids love desserts and as someone who has a sweet tooth, I enjoy having the opportunity to teach them how to bake things from scratch. I also think there are many things that taste better when they are homemade (and nothing beats having pie, cookies or bread when they are still warm out of the oven). Pie is something that I have been wanting to teach for awhile but wasn’t ready until now. Aside from pie dough requiring some technique, the main challenge is that the class is only an hour. Once you’ve allowed the dough to rest and rolled it out there is also the time it take it to bake makes the timeline very tight. But the group I have been teaching over the past several months have been doing so well that I think they can do it.
This recipe makes a small galette that is perfect for two people (or one very hungry person). The small size requires less time for assembly and baking so it can be done in an hour (but it’s still pretty tight). This recipe also scales very easily so if you wanted to make a family sized galette, multiply the recipe by three and the bake time will be about an hour.
Mini apple galette
- 1/3 cup all-purpose flour (plus more for dusting)
- 1 ½ tsp white, granulated sugar
- 3 Tbsp unsalted butter, cold
- 1 ½ tsp very cold water (ice cubes)
- pinch salt
- 1 medium apple, sliced thin (about 1/2-3/4 cup)
- 1 Tbsp white, granulated sugar
- 1/4 tsp cinnamon
- 1/2 Tbsp unsalted butter, cut into small pieces
- 1 egg plus 1 Tbsp water (egg wash)
- 1/2 tsp turbinado sugar (or white sugar)
- vanilla ice cream
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the flour, salt and sugar. Add in the cold butter (cut in small cubes) and mix until the mixture looks like breadcrumbs.
- Add the water and mix until it comes together. Form into a flat disc, wrap in plastic wrap and place in the fridge for at least 20-30 minutes.
- Peel, core and thinly slice the apples. Place in a small bowl. Mix together the sugar and cinnamon and add it to the apples. Stir to combine.
- Unwrap the chilled dough onto a piece of parchment paper and roll it out to a 6-inch round circle and about 1/8-inch thick. (Tip: Dust the parchment paper with a bit of flour so it doesn’t stick.)
- Place the dough and the parchment paper onto a baking sheet.
- Place the apple filling in the centre of the dough leaving a 1-inch space around the edges. Dot with 1/2 tablespoon butter (cut into very small pieces). Fold the edges up and over the sides to hold in the apple filling.
- Brush the crust with egg wash and sprinkle with ½ tsp turbinado or white sugar.
- Bake for 25-30 minutes until the apples are tender and the crust is golden brown.