This recipe is a riff off of our apple pie but it is much more simple! There is no need for a fancy lattice with galettes, they are all about being rustic and imperfect. Have fun with this and don’t worry if it isn’t perfectly symmetrical and whatnot, it will turn out AMAZING, trust us!
Pie crust requires just 5 simple ingredients:
All purpose flour: I haven’t tried making this recipe gluten-free as all purpose flour is my tried and true, but you can check out this blog post for a gluten-free option.
Sugar and Salt: Necessary ingredients needed to enhance the flavor of the crust.
Cold water: I like to either set a small bowl of water in the freezer to chill while I prep my ingredients or just fill a bowl with ice cubes and water and mix it up!
I remember when I made apple pie from scratch for the first time– I was so nervous about making my pie crust and I bought a few frozen ones to have for back ups just in case I failed. Once I finished making the dish and got a hands on experience with making the crust, I immediately wanted to make it again and again. I am no baker but I do have to say I pat myself on the back when it comes to pie crust and I’m confident that you will too!
My favorite way to make pie crust is in a food processor. It’s quick, has less clean up, and keeps the butter nice and cold! If you haven’t made pie crust before, trust me when I say that it is SO much easier than you probably think it is going to be.
Here’s what you need for the filling:
Brown Sugar: Brown sugar has a deep caramel flavor because of the added molasses. It’s perfect for making a filling such as this one. To make ensure that your sugar is vegan, we recommend purchasing an organic variety.
Apples: We used honeycrisp apples for our galette, but feel free to use your favorite variety of apples instead.
All Purpose Flour: This will help thicken up. Since the apples will naturally release liquid, this flour helps absorb it to prevent things from getting soggy.
Spices: For the filling we used a mix of cinnamon, salt, and nutmeg.
The #1 tip that I have for a perfect crust is high quality AND cold butter. We like to use the Country Crock® Plant Butter with Olive Oil. It is by far the best plant-based alternative to dairy butter in baking recipes and it never fails us! To keep it at the perfect temperature, don’t take the butter out of the fridge until you are ready to use it!
Last but not least, we put together a peanut butter caramel to finish off this galette. We wanted to add a little extra something to bring this dish to the next level and we were inspired by one of our favorite snacks, apples and caramel.
In the bowl of a food processor* (see notes), pulse together the flour, cane sugar, and salt until uniform. Add in the vegan butter and pulse together until the mixture reaches a sand-like consistency. Add in the ice water, 1 tablespoon at a time, until the dough is moist enough to form a ball. We used 3 tablespoons in total.
Transfer the dough to a floured work surface and shape the dough into a disc. Wrap it in plastic wrap, and place it into the refrigerator for at least 1 hour.
In the meantime, prepare the peanut butter caramel (below).
Remove the dough from the refrigerator and allow it to rest for 10 minutes.
While the dough rests, prepare the filling. Peel and cut the apples into 1/2” slices, then add them to a large bowl. Mix in all of the remaining ingredients (besides the butter) until uniform. Set aside.
Line a baking sheet with parchment paper or a silicone mat and set aside.
Place your rested dough onto a floured work surface and roll it out until it is about 12-inches in diameter. Carefully transfer the dough onto your lined baking sheet.
Arrange apple slices on top of dough, leaving a 1 1/2″ border around the edge. Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded in towards fruit.
Take the remaining tablespoon of vegan butter and cut it into small pieces. Evenly distribute the pieces over the apples. Place the baking sheet in the freezer for 15 minutes.
In the meantime, preheat your oven to 400°F and get a small bowl of almond milk ready along with turbinado sugar, to put on the crust before baking.
Using a pastry brush, brush the crust with a thin layer of almond milk. Sprinkle liberally with the turbinado sugar and place into the oven for 40-45 minutes, or until golden brown.
Remove the galette from the oven. If you have apricot preserves, brush a light layer over the apples while still warm. This is optional, it just helps get them nice and shiny, great for presentation purposes.
Transfer to cooling rack and let cool completely before slicing.
Serve with vegan vanilla ice cream and a drizzle of peanut butter caramel. Enjoy!
Peanut Butter Caramel
Add the brown sugar, coconut milk, butter, and brown sugar and to a small pot. Cook over medium-low heat, stirring occasionally. It will begin to get bubbly and thicken up.
Cook the mixture for about 8-10 minutes, or until it is nice and thick.
Remove the pot from heat and add in the peanut butter, vanilla and salt. Mix until smooth.
Transfer to a sealable container (such as a glass jar) and cool.
Store in the refrigerator once cooled. You will need to reheat the sauce to loosen it up before serving.
Crust instructions without food processor: In a large bowl, mix together the all-purpose flour, sugar, and salt until uniform. Cut in the vegan butter using either a party cutter or a fork, and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 1 tablespoon at a time, until the dough is moist enough to form a ball. We used 3 tablespoons in total.
Other baking apples will work in place of the honeycrisp, such as granny smith and pink lady.
The nutrition facts do not take into consideration the apricot preserves, peanut butter caramel and vegan ice cream.
Disclaimer: This recipe is sponsored by Country Crock® Plant Butter and all opinions are our own. The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie