This vegan apple galette tastes just like apple pie but is way easier to make! A simple and delicious dessert that screams Fall. Serve it still warm with vanilla ice cream on top!
This recipe was developed in partnership with LeGrand.
Apple Pie Simplified with this Vegan Apple Galette
- No pie pan, we cook the apple galette directly on a baking pan.
- No fluting or crimping, we simply roll the dough and place the apple filling in the middle.
- No need to cook the apples before baking the pie!
- No awkward first slice 😉
Vegan Apple Galette Ingredients
- White all purpose flour: it’s the base for the dough. You can use a mix of white all purpose flour and whole wheat if you prefer.
- Vegan butter: I simply love to use LeGrand’s unsalted vegan butter.
- Apples: I like to use: granny smith, honeycrisp, pink lady or fuji apples for this recipe. That being said, you can use any variety you like!
- White sugar and brown sugar: for the crust as well as the apple filling.
- Cinnamon: the ultimate Fall spice!
- Lemon juice: to enhance the taste of the apples.
- Cornstarch: for the texture of the apples when baking.
How to Prepare this Vegan Apple Galette?
- First, make the dough by combining flour, salt, sugar, vegan butter and water.
- Combine the ingredients for the filling: sliced apples, brown sugar, cinnamon, lemon juice and cornstarch.
- Roll the dough on a lightly floured surface.
- Transfer the apple filling in the center of the dough and lift the dough on the apples to create the crust.
- Bake in the oven and serve warm with vanilla ice cream!
Tips for the Perfect Dough
- Use cold vegan butter! Use your hands to incorporate the butter to the flour mixture, until it resembles to wet sand.
- Use iced cold water: simply add water to a glass with a few ice cubes.
Vegan Apple Galette
Servings
6
to 8 servingsPrep time
20
minutesCooking time
35
minutesResting time
30
minutesThis vegan apple galette tastes just like apple pie but is way easier to make! A simple and delicious dessert that screams Fall. Serve it still warm with vanilla ice cream on top!
Ingredients
- Dough
1 ½ cup of white all purpose flour
½ tsp of salt
1 tbsp of white sugar
8 tbsp of LeGrand’s unsalted vegan butter
6-8 tbsp of iced cold water*
- Filling
4 medium apples, peeled and cut into slices*
¼ cup of brown sugar
2 tsp of ground cinnamon
Juice of ½ lemon
1.5 tbsp of cornstarch
- For the crust (optional)
1 tbsp of plant-based milk
A few tbsp of turbinado sugar*
- Vanilla ice cream for serving (vegan or regular)
Instructions
- Prepare the dough. In a big bowl, mix the flour with salt and white sugar. Add the cold butter. With your hands, incorporate the butter to the flour mixture, until it resembles to wet sand. Add 2 tbsp of cold water at the time, mixing with a spatula to incorporate to the flour mixture. When the dough starts to stick, fold the dough a few times to create a homogenous ball. Cover tightly with plastic wrap and place in the fridge for at least 30 minutes, but up to 24 hours.
- Remove the dough from the fridge and prepare the filling. In a big bowl, mix the apples, brown sugar, cinnamon, lemon juice and cornstarch.
- Preheat the oven to 375F and place the grill in the middle.
- Add a big parchment paper to a work surface and sprinkle with flour. Roll your dough out into a 13-inch circle. Place dough onto a big baking tray. Transfer the apple filling in the center of the dough, leaving a 1.5 inch space all around to create a crust. Lift the dough over the apples to create the crust. Brush the crust with plant-based milk and sprinkle turbinado sugar on top.
- Cook for 35-40 minutes, until golden. Let the galette cool down for 5 minutes before serving.
- Optional: to give the apples a shiny golden effect, mix one tablespoon of butter with a pinch of cinnamon. Brush on top of the apples. Serve the apple galette with vanilla ice cream.
Notes
- Iced cold water: simply add water to a glass with a few ice cubes.
- Apples: I like to use: granny smith, honeycrisp, pink lady or fuji apples for this recipe. That being said, you can use any variety you like.
- Turbinado sugar: it has larger, coarser crystals than brown sugar. It’s often used for baked goods and desserts. You can also use brown sugar instead but you won’t get the same effect and texture.
