you’ve probably guessed from all my blah blah blahing about it, that fall is one of my favorite seasons. when you live in minnesota, fall is the most perfect time of year – changing leaves, bonfires every weekend, sunny and crisp smelling days, sweet breezy nights and APPLES. i may be a little biased, but if you have not had a minnesota honeycrisp, you have not had an apple.
a couple weeks ago, when sweater and tights time rolled in, i got a craving for pie. warm, yummy apple pie to be exact. luckily, dave showed up one night with a 3 lb bag of haralsons – one of the best varieties for baking. smart guy. and since i have a deep love of miniature things, apple pie became (lots) of mini apple galettes.
MINI APPLE GALETTES
the basic crust recipe can be found here
*i ended up doubling the recipe – and still had to make it twice for the amount of filling i prepared. i rolled each ball of dough into a rough tube and cut each tube into 6 pieces, making 12 pieces (and galettes) total, with a little bit of leftover dough
(per 2 cups fruit)
2 cups fruit
2 tablespoons all-purpose flour
2 tablespoons brown sugar
splash of vanilla extra
a couple shakes of cinnamon
*1 tablespoon unsalted butter per galette*
roll each piece of dough out onto a floured surface, as close to a circle as you can get it. no big deal though, you can trim the edges to even it out. put about 3/4 cup of filling in the middle (more or less depending on how big the galette is). start at one side and gather the sides and make little pleats as you go around, pinch slightly to hold the pleats together.
place galettes on a cookie sheet (i could fit 3 per sheet). put a pat of butter, in the middle, on top of the filling – bake at 375 for 45 minutes or until the crust is golden brown and the filling is bubbling gently.
with 12 of these, i baked 6 and then vacuum sealed and froze 6. if you’re planning on freezing any, increase baking time to 55-60 minutes.