I’m constantly looking for recipes that make one serving. Or two. But not the usual six or eight. I want to make something, eat it for dinner two nights in a row, and then be done with it. A week of the same soup is sometimes not so thrilling.
It’s also a little strange to make desserts. If I make cookies, someday, presumably, I will have eaten an entire batch of cookies. Or an entire pan of brownies. Same goes for pies. Yikes.
But I thought about the one premade pie crust I had in my fridge, along with the single apple. Here’s what I did with them (a riff off the Pioneer Woman’s Mini Blueberry Galettes):
Little Apple Galettes*
*A galette can mean a sort of free-form, crusty pie-or-tart-like thing, like what I’m making, or a crepe made with buckwheat flour (i.e. a delicious lunch I had in France).
1 small apple
1 premade pie crust
2 Tbsp brown sugar
¼ tsp cinnamon
a pinch nutmeg
1 tsp flour (or cornstarch)
¼ tsp vanilla
a splash lemon juice
1 egg or a bit of milk (I used half & half because it was on hand)
1 Tbsp butter
Take the pie crust out of the fridge and let it soften slightly while you prepare the filling.
Line a sheet pan with parchment paper, and preheat the oven to 425 degrees.
Chop the apple into small, thin slices.
In a mixing bowl, add to the apple brown sugar, cinnamon, nutmeg, cornstarch or flour (to thicken), vanilla and lemon juice. Mix well until it looks like this:
Unroll the pie crust. Choose a 5-inch or so bowl from your cabinet (or, basically, however big you want this dessert to be). I used one like this:
Cut out two circles from the pie crust, tracing around the bowl with the tip of a sharp knife. You might have to re-roll the dough if you can’t get two full circles, depending on the size of bowl you choose.
Place the pie crust circles you’re using for this recipe on the sheet pan. Spoon the filling onto the middle of the pie crusts, leaving about an inch border.
Fold the edges up onto the filling, starting at any point and moving around the circle, tucking the edges in as you go.
Once it’s all folded, beat the egg in a small bowl and brush it over the crust, so it bakes nice and golden brown. This can be done with a bit of milk, too—whatever you have on hand.
Finally, cut the tablespoon of butter into small pieces and place them on top of the filling. This will seep down into the filling and make it even more delicious.
Place it in the oven for 25 minutes or until the filling is bubbly and the crust is golden brown. (Note: The Pioneer Woman’s recipe says to bake at 425 for 15 minutes. Mine took 25. I think it’s my oven. It might be, as Roxane Gay would say, a “lie oven.” Just be sure you watch your galettes as they cook—perhaps start at 15 minutes just to be safe.)
Let it sit for at least 10 minutes. And then try not to burn your tongue eating it because you can’t wait any longer when your kitchen smells like apple pie. Scoops of vanilla ice cream on the side are encouraged.