We already know that I am not a pie person, but under extreme circumstances I can be arm-wrestled into making one.
Although, I would probably win most arm-wrestling matches these days (excepting any matches against large fit males). Whether this is real or not, I feel like my arms are POPPING thanks to Livefit. In a good and bad way. I feel strong. I also feel like I’m starting to look like this. Not really. She’s way more fit than I will ever be.
But I digress. So I made pie crust for that vegetarian pot pie (only because it was easy and didn’t require butter massaging), but I have a few more pies planned for next week. And I had major pie scraps from pot pie #1. When you make pies, do you ever use up all your pie crust? This question needs an answer.
The last time I made a legitimate pate brisee pie, I also had quite a bit of leftover dough. I made some of these precious things with it, but I hear leftover dough also makes winning little cookies rolled out, cut and dusted with cinnamon-sugar, or just sugar, or a bit of egg and sugar, or glazed after being baked.
Here’s one more idea for the books: a super simple free-form pie, or galette, that just requires the dough, an apple, and a sprinkling of sugar. Plus HEALTHY CARAMEL. Making the caramel requires just 5 minutes more work than the rolling and chopping, and I think it’s really worth it.
Doesn’t it look so rustic?? That’s because it’s literally just a matter of rolling, slicing, placing, sprinkling and baking. And then eating!! So after making a pie, not only will you have a beautiful gorgeous whole pie (you genius, you), you’ll also have a bonus delicious, rustic mini tart. I ate the entire thing.
Moral of the story: when you’re baking pies this coming week, use that crust to make a mini pie for yourself. And eat it all. Because fruit.
Also: don’t arm-wrestle large men. (PS. On my tenth rep of benching at the gym this morning, I failed (i.e. could not lift the bar up from my chest) and one of said large men thankfully rescued me before I crushed myself. Twas embarrassing, but I was comforted to see that the kindness of human beings is still alive and well at 7 a.m.)
Notes
This makes a very good companion recipe to pretty much any pie recipe, but to make this the main attraction, you could make a whole batch of vegan pie dough and make either a whole bunch of small galettes or a few larger ones. I would guess that the cooking time should remain about the same as long as you slice the apples thinly and roll out the dough to the same thickness.
Leftover Dough Apple Galette
Ingredients
- Leftover pie dough preferably vegan
- 1 small Granny Smith apple sliced thin
- Turbinado sugar and non-dairy milk for topping
- Date caramel Try this or this
Instructions
- Preheat your oven to 400 degrees (any other temperature should work if you’re baking a pie at the same time).
- On a piece of parchment or wax paper, roll out the crust into a rough circle until very thin, about 1/8-inch. Transfer the crust to a baking sheet and arrange the apple slices in an overlapping circle on top of the crust, leaving a ¾-inch border of plain crust all around. Fold the crust over the apples to form the galette.
- Brush the crust with a little milk and sprinkle with sugar—maybe ½ a teaspoon. Bake for 25-30 minutes, or until the apples start to look dry and browned around the edges.
- While the crust is baking, make the date caramel. Check on the galette. If you poke it, the apples should feel soft and dry to the touch. Remove the baking sheet and brush the apples with the caramel. Return to the oven and bake for another 5-10 minutes.
- If you’re only making one tart, you will have leftover caramel (eat it in parfaits, spread it on bread, dump it into whatever other pie you’re making—I’m sure you’ll find a use for it).
Did you try this recipe?
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The only pie I ever want to make because it’s a) butter-less b) whole wheat c) delicious: Vegan Peach Pie
Vegetarian pot pie: the same whole wheat crust can also apply to a delicious pot pie lid–just leave out the sugar!
If you suddenly find yourself with no crust, but tons of apples, try these:
Apple Cheddar Scones (so savory. Slightly sweet. SO GOOD!)
Tarte Tatin Pancakes (caramelized apples in a pancake. Um, yum.)
Nancy @ gottagetbaked
Oooooh what a pretty, rustic, delicious galette! As I was scrolling through the photos, all I could think about was picking it up like a pizza and chowing down on it all by myself. I’m glad you fullheartedly approve of such shenanigans! As for Livefit, you go girl! My clothes seem to be *cough cough* shrinking so I need to get myself back into exercising and all that jazz. Maybe AFTER the holidays!
laurasmess
Such a great idea to use up leftover dough as a galette. Yours looks delicious… and yep, I prefer rustic looking pastry to the polished stuff that looks like it was shaped in a machine! Homemade is best! x
erika
Aw thanks Laura! Couldn’t agree more 🙂
Rika
What a great way to use the leftover dough! I love apple galettes – they are also pretty popular in Argentina.
yummychunklet
Fantastic looking galette!
janet @ the taste space
Love it, Erika! Your gym adventures should fun! You are definitely pushing yourself hard if you need help at the end. 😉 I definitely squat more than I can lift so I need help with that. I don’t even try myself anymore… although maybe I should.. my arms are getting stronger. 😉
erika
Hahaha thanks for the encouragement…it was a little embarrassing, but overall a good sign, I guess? You should definitely go for it!! The other day I kept adding weight to the leg press machine and was shocked to see how much I could press. Erik thinks I could press 200 lbs but uhhh not so sure about that. Yay for ladies who lift!
Kelly
This galette looks wonderful Erika! Love apple desserts and what a great use for leftover pie dough 🙂 Thanks for sharing and hope you have a great weekend!
erika
Thanks Kelly!
Mary Frances @ The Sweet {Tooth} Life
Leftover dough? That sounds like a pretty good problem! 🙂 I cannot believe how easy this is (crust, apple, caramel) and how beautiful the end result is. I will have to make a galette soon, it looks like an amazing dessert Erika!
erika
I know, the best problem, possibly? 🙂
Choc Chip Uru
Haha a great way of using this delicious leftover dough, the apples look so gorgeous!
Cheers
CCU
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Kammie @ Sensual Appeal
Oh my these are so pretty!
The Vegan 8
This looks SO yummy and easy Erika! Seriously, my hubby would love this. I make a cinnamon apple crisp several times during this season and it’s one of his favorites. He loves baked cinnamon apples, so this would be a great idea to do a quick version of it. I love the sprinkled sugar on top too. I love adding it for crunch and sheen….I’m tempted to go make this right now! 🙂
erika
Ooh yum. Do you ever bake apples for him? I saw a super cute recipe for individual baked apple “pies” (a whole baked apple inside gluten-free pie crust), but I’ve also been wanting to try stuffed bake apples. Mmm apple crisp…I haven’t made that in far too long!
Kayle (The Cooking Actress)
ooooh la la! so pretty, so fancy!!