Apple Galette for One

Welcome to apple month and this is our second apple recipe for the month and today we are making single serve apple galette or apple galette for one. Now you may ask what is a galette? Galette is actually French in origin and it is a rustic free form of pie. There is no crimping, no trimming, no pie dish involved. You basically just take your pie crust, put your filling in and fold your pie crust up over the filling. Now galettes can be sweet or savory. I have done another video that has a berry galette in it if you want to check that one out but today we're using apples. All right so for our recipe today we are using a granny smith apple. I like to use a tart apple in my apple desserts because I find that that helps to offset the sweetness of the sugar that we're going to add in but you could also use a honey crisp or just use whatever apple you have but today we're using a granny smith. But before we deal with the apple we are going to make our pie crust or our galette crust and for that I have got a quarter cup plus one tablespoon of all-purpose flour in my bowl. We're going to add in just a pinch of salt. We're going to use a teaspoon of sugar and then we're going to use two tablespoons of cold butter and I've taken that cold butter and I've just diced it up. We're just going to add that butter in and then you could use a fork. I'm going to use a pastry blender and we want to combine that butter in with a flour mixture until it resembles just coarse sand. All right after we have that looking like coarse sand we're going to take some cold water and I've just added a few ice cubes in with my water because I want it nice and cold and I'm going to start I'm going to add in two teaspoons. The amount of water you're going to use is going to depend on a lot of things, the temperature in your house, your weather. It's kind of dry here in Utah so I'm sure I'm going to probably end up using more than two. I forgot a fork. All right just take your fork and you want to just then start to combine that until all the dry ingredients come together. Now you don't want this wet you want it just damp so that we get a nice soft pie dough or galette dough. Yeah I'm going to need another teaspoon here and then you can kind of use your fingers see if it'll bring it together. Just kind of pinch it all in there and if it's still too dry and all that flour is not combining just add just a couple drops more and if you get it too wet you can add in a little bit more flour. Now depending on the temperature in your room, your hands, the butter that you use, you may need to chill your dough for 10-15 minutes if it is too soft to work with. I think mine's okay and I'm a little impatient so I'm not going to chill mine we're just going to go ahead and roll it out. I am going to bake my galette on just my little small baking sheet so I have got some parchment paper here if all you have is a bigger baking sheet use it but I'm going to take two pieces of parchment paper put one down here and then I'm going to put my pie dough on top of it. I want to grab a little bit of flour okay I'm just going to sprinkle a little flour on here so that our dough doesn't stick to it and then I'm going to take my other piece of parchment lay it on top and then just take my hand and kind of swish down on my dough so that it forms a disc just like that all right and then just a little bit of flour on top of it it's going to make it easier to roll out now we're going to take then we take a rolling pin and we're going to roll across it now how I like to roll my dough to try to get it as circular as possible as I roll one way then I rotate 45 degrees I roll it again rotate and that's how I just keep rolling and rotating and I'm not going to get a perfect circle but that's okay because this is a rustic pie remember and you want to roll your dough out until it's about an eighth of an inch we're going to peel off gently peel off our top layer of parchment paper there we go you see our nice free form of pie crust here and take our baking sheet and just lay that right on our baking sheet and then go ahead and just kind of loosen up the edges if they're sticking a little bit just take a little flour because this is what we're going to fold up over the top of our pie crust there we go all right before we add the apples we're going to add up the little mixture that's going to go on top of the apples and we're going to use one to two tablespoons of sugar it just depends on how sweet your apples already are how how sweet you like your apples I'm going to go with one and a half and then we're going to use a half of a teaspoon of cornstarch this is just going to help act as a thickener for all those juices that the apples are going to give off it'll pick them up a bit and then we're going to use a quarter teaspoon cinnamon and just a pinch of nutmeg if you don't have nutmeg totally okay go ahead and mix that up all right and then we're going to take our pie crust we've got our apples and we're going to pile them right in the middle of the pie crust you want to leave about an inch inch and a half border around the apples and now we're going to take a little mixture we made make sure it's nice and combined and we're going to sprinkle that over the top of the apples and kind of move a few of the apples aside to get it all the way in there all right and then we're going to take some butter I've just got some softened butter here about a tablespoon of softened butter and I'm just going to take it in little pieces and place it on top of the apples this is actually half of a tablespoon not a tablespoon and then we're just going to take that edge of the pie crust and fold it up over the apples now the apples will be left exposed in the middle you kind of can take little tucks or pleats in the dough as you fold it up the thing that's important you just try to avoid any holes in your pie crust because that's a place where all those juices can escape now some are going to get out probably it's going to bubble a little out which is totally fine but just try to make sure as best as you can that your pie crust doesn't have any holes in it then it is ready to go in the oven now if you're feeling fancy which I'm not today you can take an egg wash and brush just the pastry crust with some egg wash or some whipping cream sprinkle it with some additional sugar and makes it a little prettier a little bit more golden brown but it's purely just aesthetic today we're going to put it in just as it is 400 degree fahrenheit oven for 20 minutes or until the apples are nice and cooked through and bubbly and the crust is golden brown all right our apple galette is out you can see I had a little tiny bit of juices that seeped out but totally fine and so we're just going to take it my favorite way to serve it we're going to place it on a plate of course you could eat it and then it's got to have some ice cream vanilla ice cream and then we're going to use some of that amazing caramel sauce we made you can find the recipe right up there so delicious there you have it the perfect fall dessert an apple galette with a flaky pie crust a yummy apple cinnamon filling topped with ice cream and caramel sauce got to try it thanks for joining me in the kitchen we'll see you in the next video