Apple pie galettes and empanadas

Let’s get started with something fun and a little different. Meet the mini apple galette. I love to make apple pie filling! It’s simple, delicious, and doesn’t need much added sugar.

The secret: Because I’m still working on my dough confidence, I used Pillsbury pie dough to make these cutie (galette) pies. A galette is a freeform crust, which means you get to pinch and fold the dough.

Cut the dough into circles by pressing into it with glass or large cookie cutter for each galette.

Apple filling:

4 finely chopped and peeled honey crisp apples

3 tablespoons of butter

3 tablespoons of brown sugar

1 tablespoons of cinnamon

½ tablespoons of ginger

Microwave it all together for 50 seconds and spoon a large spoonful into each circle.

Form pies by hand (pinching and folding the edges) and brush crusts with and brush with egg wash (a beaten egg) before baking on parchment paper at 375 degrees. Bake until crusts are golden brown, about 10-15 minutes of baking. A tiny amount of powdered sugar makes it beautiful after they cool.

The other galettes pictured are just Smucker’s blueberry spread in the middle! I warmed the 6 tablespoons of jelly up in the microwave for 30 seconds and added a spoonful of oat flour to thicken it. Then I stirred them together and placed a spoonful into each galette and baked for 10 minutes at 350 degrees.

If you want to make empanadas, just buy another pie crust, cut out more circles and add them to the top of each pie. Then pinch the top and bottom together and brush with egg wash.

Serve these for something really unique and DELICIOUS! Honestly, the apple ones are amazing.