Dutch Apple Galette

It's kind of crazy how many food "holidays there are in America.  I mean, May 7th is national Roast Leg of Lamb Day. September 8th is Date-Nut Bread Day.  Who even comes up with this stuff?  But today is Pi(e) Day.  And that is really a food day I can get behind, in spite of all of it's nerdy ridiculousness. 


I did cut back on some of the cliche and embarrassing middle-school behavior by  making a galette, which is a kind of free-form pie.  The other bonus is that they're supposed to be "rustic," which actually just means that the imperfections make it  more perfect.  But it's hard to find imperfections in something that tastes this good-- flaky, buttery crust, tart and cinnamoned apples topped with sugary, crumbling topping.

The other thing that I really love about the whole free-form thing is that the size is completely flexible.  Take these for instance.  They're sized to be shared between two, but you could easily just make one large pie, or six minis.  Have your pie and eat it too.

After all, Pi(e) day comes but once a year.

Mini Dutch Apple Pie Galettes

Makes 3 mini galettes, about six servings


  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 stick (1/2 cup) cold salted butter
  • 1/2 cup ice water
  • 1 egg, beaten with 1 Tbsp. of water for an egg wash


  • 4 cups of Granny Smith apples, peeled and chopped
  • 2 tsp. lemon juice
  • 1/4 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. cinnamon
  • 1/2 tsp. salt


  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tbsp. white sugar
  • 1/4 cup old-fashioned oats
  • 1/2 tsp. cinnamon
  • 6 Tbsp. cold salted butter

For crust: Combine flour and salt in a large mixing bowl, then cut in butter until mixture resembles coarse sand.  Add in the water by the tablespoon and mix with fork until dough form a ball.  Make sure not to get it too wet.  Cover with plastic wrap and refrigerate for at least half an hour.

For Filling: Toss peeled and chopped apples in lemon juice.  Combine flour, sugar, cinnamon and salt in a small bowl, and then toss with apples.

Remove dough from refrigerator and cut into three even balls.  Roll each into a circle 10-12 inches across, and about 1/8 of an inch thick.  Divide apple filling three ways and pile into the center of each dough circle, spreading them out until there is about 2-3 inches of dough around the edges.

Fold dough around the pile of apples, pleating and pinching as you go to maintain a rough circle and leaving some of the apples in the center exposed.  Brush the upper crust with the egg wash.

For Topping: Combine flour, sugars, salt, cinnamon, and oats in a small mixing bowl, then cut in the cold butter, leaving pea-sized chunks in the mixture.  Pile a third onto each galette.  Some may fall down the sides of the pastry.  

Bake at 400 degrees for 30-40 minutes, or until crust is golden brown and apples are soft.  Use a metal spatula to gently lift the edge and make sure that the bottom of the crust is cooked.

Serve warm with whipped cream or vanilla ice cream. Enjoy!

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