Hey! Happy Saturday! I wish I had one of these mini galettes for breakfast this morning. Before I give you the recipe for these cuties, I have a few things that I need to confess to you guys...
1. I've never made my own coffee 😣
2. I've never made a pie 😧
Are you going to unfollow me? I feel semi-embarrassed and slightly confused about how this happened. I will address the coffee issue first. To be honest, I've spent an exorbitant amount of money buying coffee and I've always been around people who are really great at making coffee. I love the ritual of stopping by the coffee shop 30 seconds from my apartment or the Peet's on my way in to work. Reuben takes his coffee making seriously and I always just ask him to make a half cup of coffee for me (that's all I really need anyways to get pepped up). I've also jumped on the Matcha Latte bandwagon and have been focusing my caffeinated desires towards making a good cup of matcha. I NEED to learn how to make my own coffee. It's just plain silly that I don't know how. Reuben will give a crash course in grinding and brewing soon. That wasn't meant to sound weird.
Pie. I am most definitely on Team Cake. It's my favorite dessert and it's been my 2017 goal to be able to bake a mean cake with little stress. Growing up, my parents would always buy a banana cream pie for either my Dad's or Brother's birthday. That and sweet potato pie are the the only pies that I could ever get behind. I may have just never had a great fruit pie... the fruit pies that I've had are always so sugary sweet and the fruit tastes like it's from a can. If there was an occasion that pie was the only sweet option, I'd just go for the crust.
I don't want to feel this way about pie forever though. Which is why I am making baby steps towards making and enjoying pie. Mini Galette Steps, if you will. The list of things that I've never done or don't know how to do is infinite. But I'm the type of person that wants to figure out how to do it and how to do it well. I taught myself hand lettering and how to make stationery! I can figure out how to make a damn great pie. Although, there are a few things that I'm totally okay with not being good at. Like skiing. I'm perfectly fine with not being able to ski. Reuben tried to teach me how to ski 2 months ago and I was a dead starfish laying in the snow, cursing at the sky, as 4 year olds zoomed passed me. It was a new low for me.
These mini galettes almost made me switch to Team Pie. They were so effing good. Reuben and I ended up eating all of them throughout the weekend. Sorry, co-workers. I miniaturized the Bourbon Apple Galette recipe from Food52. I thought that by making them mini it would prevent us from eating the whole thing... what was I thinking? The recipe features a super easy all butter pie crust that is INCREDIBLE. I don't think I need to find another pie crust recipe for the rest of my life. In the following months, I'm hope to make my first fruit pie of some sort and maybe a purple sweet potato pie! I'll also need to be a good daughter and sister by learning how to make a killer Banana Cream Pie. Papa Cho and T.Cho will be very very happy : )
Mini Bourbon Apple Galettes
makes 6 mini galettes or 1 large galette
1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hand, rub the butter into the flour until they are the size of walnut halves. You still want to be able to see the chunks of butter.
2. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Wrap dough in plastic and chill in the fridge for at least 30 minutes.
3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
4. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 2 tablespoons of liquid remaining. Stir in butter until melted.
5. In a small bowl, mix together brown sugar, cornstarch, and cinnamon. Stir in the bourbon butter mixture and let cool.
6. Cut your apples into quarters and remove the core. Slice each quarter into thin slices. Try to keep the quarters together when you slice.
7. On a lightly floured surface, give your pie dough a quick knead. Divid your dough into 6 equal pieces.
8. Roll out one of your pieces into roughly a 4"x6" rectangle. Dust with a little bit of flour if the dough starts to stick. Transfer the rectangle to your baking sheet. Layer apple slices in the middle of our dough, leaving about a 1/2" border of dough around the filling. Fold the edges over the apples. Pinch the edges a little to secure the edges. Repeat 5 more times with the remaining dough and apples.
9. Carefully spoon the bourbon-sugar mixture over the apples. Egg wash the edges of the dough for a golden color.
10. Bake the galettes for 24-28 minutes, until golden brown and the apples are tender. Bake for 28-33 minutes if making one large galette.
11. Let cool and enjoy with some ice cream!
1 1/4 Cup All Purpose Flour - Sifted
Pinch of Salt
8 Tbsp Unsalted Butter - Chilled and Cut into 1/2" Cubes
1/4 Cup Ice Water - more as needed
Galette Filling :
1/3 Cup of Bourbon - The mini bottle is only about 1/4 cup!
3 Tbsp Unsalted Butter
1/3 Cup Brown Sugar
1 Tbsp Cornstarch
1 tsp Cinnamon
3-4 Medium Apples
Egg Wash (1 egg whisked with 1 Tbsp Water)