What’s better than apple pie? An apple pie that takes half the effort! Galettes are THE BEST because they taste just like pie and take way less time!
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Mini Apple Galette
- 3 cups Lehi Mills Peacock Flour
- 1 cup chilled butter
- 1 teaspoon salt
- 2 teaspoon vinegar
- 5-8 tablespoons ice water
- 3 large Granny Smith Apples, peeled and thinly sliced
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- Beaten egg
- Coarse sugar
Cut the butter into cubes. Combine the flour, butter, and salt with a pastry cutter until the mixture comes together in pea sized crumbs. Add the vinegar, then sprinkle the water over the dough, one tablespoon at a time, and mix until the dough is just combined. You might not need to use all the water. Do not over work the dough.
Gather the dough into a disk, wrap with plastic, and put into the freezer for 15 minutes.
Meanwhile, make the filling. Mix all filling ingredients together.
Separate dough into three balls. Roll out each ball into a circle about 1/4″ thick. Place on a baking sheet. Arrange 1/3 of the filling on each crust. Fold the edges of the dough over the filling. It should look like a pizza crust. Brush beaten egg and sprinkle coarse sugar over the crust if you’d like.
Bake at 350 F for 20-25 minutes or until crust is golden brown.