Bobbette & Belle’s Apple Galettes: Like Cupcakes, but in Pie Form

apple-galette-12

What’s not to love about a personal apple pie?

After baking Bobbette & Belle’s blueberry hand pies, I fell in love with the idea of individually sized pastries. I don’t like making cakes because I find it’s too much of a good thing – I far prefer cupcakes, which are easier to share. Same goes with pies: making an entire pie seems like such a commitment (who wants pie for dessert… again… for the fifth night in a row), but mini pies? Sign me up.

apple-galette-13

To be fair, these aren’t mini apple pies – they’re galettes, which are basically a flat pie. (Cedric called them toaster strudels.) They consist of two components: the galette pastry and the apple filling.

apple-galette-14

The galette uses a standard pastry recipe and, as I’ve come to love with Bobbette & Belle’s recipes, the ingredients can easily be found in any generic store. In fact, you probably have most of them on hand already – this recipe uses all purpose flour rather than pastry flour, for instance.

apple-galette-11

Though the recipe calls for cutting in the butter with a pastry cutter, I used my hands (as I always do with pastry). The butter cutting is pretty short and sweet, so the damage from the heat of my hand is pretty minimal.

apple-galette-10

Crumble City, USA

When it comes to handling pastry, less is more. The recipe states, “Turn the dough out onto a work surface and form a disc by pushing it together a few times.” My disc was awfully crumbly (see photo), so I sprinkled an extra tablespoon of ice water (in addition to the 1/4 cup used in the recipe) and it did just the trick to make everything come together in a slightly more solid form. The dough was still a little shaggy as I folded the pastry into thirds, but I used my bench scraper to keep the dough more or less gathered and it seems to have worked out alright.

apple-galette-5

I don’t own a six-inch round cutter (or a six-inch plate, as the book suggests as an alternate), but I printed out a six-inch round template and used the cut-out as a stencil. It worked just fine.

Though the recipe indicates it makes 5 individual galettes, I had enough dough to cut 8 rounds of pastry – and I didn’t even roll it out all that thin. I had extra scraps, so I freestyled a few festive leaves (viva la fall!)

apple-galette-6

As for the filling, I stuck with the suggested Granny Smith apples, which aren’t terribly exciting but they do the trick. If I were to make these again, I’d probably mix up a few different varieties of pie-friendly apples. I used five apples instead of four, but I kept the rest of the ingredients the same.

apple-galette-7

The recipe calls for heating some butter, sugar, flour, cinnamon, and salt. This forms a caramel-like sauce, in which the apples are cooked for just a few minutes. The smell and texture are phenomenal – think caramel apples in a pan. Yum.

apple-galette-8

 

apple-galette-9Even with 8 galettes, I had plenty of apple filling to go around. I probably overstuffed them a little, which made it slightly finicky to fold the sides up, but galettes kind of have a rustic, imperfect look that is very forgiving. I was slightly concerned that the apple filling would ooze out and create a smoky mess in my oven, but that didn’t happen.

apple-galette-2

I sprinkled each galette with some chopped pecans, topped each with a couple of my pastry leaves, and gave the crusts a little egg wash, then into the oven they went. As I now do with all of my B&B recipes, I gave the galettes extra time in the oven – the book recommends 25-30 minutes, whereas I kept mine in for 45 minutes. (I checked in on them every 5 or so minutes after the first 30 minutes had elapsed. Truth be told, I probably could have kept them in a minute or two longer, but ah well.)

apple-galette-1

(This is before they were baked, lest you be concerned about the paleness of the pastry.)

After sampling a galette to ensure it was edible (it was), I stacked them in a tupperware with parchment paper between each layer and stored them overnight. We had a couple of friends over the next day, and I heated them up in the oven and served them with my favourite vanilla gelato, the Whistler-made KO Vanilla by Lucia Gelato.

apple-galette-15

The final product was delicious and perfectly presentable (not pictured: a scoop of gelato melting on top of the galette – YUM). The galettes make for a great autumn dessert. They’re a nice twist on traditional apple pie. Thanks, Bobbette & Belle, for another Magee-approved recipe!


I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s