Pie season rolls on and I’ve been making this vegan apple galette on repeat. I spotted these beautiful pink-fleshed apples, aptly named Hidden Rose, at the farm market last week and knew they were destined for deliciousness in apple galette form. Not only are Hidden Rose apples beautiful but they are a great baking variety, slightly tart and hold their shape well when baked, making them perfect for pies and galettes. You can also use any good quality baking apples for this apple galette or a mix of varieties if you are unable to source Hidden Rose apples.
This vegan apple galette recipe uses my go-to flaky pie pastry dough for the crust and is sweetened with a combo of organic sugar and maple syrup. A little cinnamon, nutmeg and vanilla are all you need to season the apples plus a splash of bourbon or whisky if you’re so inclined. You can easily make this on a weeknight or for Sunday supper. It’s a great recipe to have in your arsenal especially for the upcoming holidays!
I do love an apple pie but prefer galettes because they are easier and faster to make and always look good, be it a rustic or elegant presentation. The rectangular shape of this galette allows the apples to be spread out into a single layer and I found this helps them cook more evenly and faster than when I would pile them into a circular shaped galette. If you prefer round galettes by all means go right ahead and shape it that way. You really can’t go wrong when apples and cinnamon and flaky pastry are involved.
I hope you all are making the most of this season’s bounty and gearing up for amazing feasts this holiday season. I’ll be posting a Thanksgiving Recipe Roundup soon to help you sort out menu ideas. So stayed tuned for that and some more holiday friendly recipes coming your way!
scroll down for recipe…
- Vegan Pie Crust
- 1-1/2 cup all-purpose flour
- 1/4 teaspoon fine salt
- 8 tablespoons 1/2 cup vegan butter substitute or shortening
- 1 tablespoon extra-virgin olive oil
- cold water
- 8 Hidden Rose apples or a mix of apples
- juice of one lemon
- 3/4 cup organic sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon/whisky/rum optional
- Milk-Wash for Dough
- 2 tablespoons non-dairy milk
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon organic sugar
- Preheat oven to 400˚F. Cut parchment paper to fit a quarter baking sheet.
- Stir flour and salt together with a fork in a mixing bowl. Cut vegan butter into small pieces. Cut vegan butter and olive oil into the flour/sat mixture using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
- Add cold water one tablespoon at a time and stir with fork after each addition until dough holds together in your hand. The amount of water will vary each time due to weather and humidity conditions. Form dough into a rough thick rectangle.
- Lay parchment paper onto surface and dust with flour. Roll out dough into a rectangle shape to fit into the sheet pan, dusting with flour as your go if dough is sticky. Trim edges or keep them intact for a rustic look. Rework and roll out dough trimmings and cut out decorative shapes if you want to be fancy.
- Transfer dough still on parchment paper to the sheet pan.
- Peel apples and cut large pieces off of core. Slice apple pieces into 1/8" thick slices and keep slices together for each large piece.
- Squeeze lemon juice over the apple slices.
- Arrange slices apples on top of sugar layer in alternating directions to make a basket weave pattern.
- Stir together maple syrup, vanilla and liquor, if using it, and drizzle the mixture evenly over the top of apples.
- Fold dough edges over the apples.
- Mix milk and oil together in a small dish and brush over the top of dough. Place decorative cut-outs on dough and then brush the tops of the cutouts. Sprinkle sugar over the dough.
- Bake at 400˚F for 45 minutes until center is bubbling and crust is golden brown.
- Remove from oven and cool slightly. Serve warm or at room temp. Leftovers will keep covered and refrigerated for up to 1 week.
Prop Love: Table linen by Nade Studio. Rolling pin by Earlywood Designs. Cheese board by Sweet Gum Co. Small white bowl by Lee Wolfe Pottery. Brass spoon, pie serve and small plates by Facture Goods. Maple cake knife by Four Leaf Woodshop.