Vegan Apple Galette
Get all the flavor of an apple pie in this easy to make vegan apple galette. Made with slow cooked cinnamon apples, a flaky homemade pie crust, and topped with vegan vanilla ice cream, this dairy-free apple galette recipe is sure to be a hit!
2024 Update: This recipe was originally shared in September 2019. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy this easy dairy-free apple galette recipe.
A sad but true reality about living in the South is that it feels like the change in seasons don’t really line up with the calendar. For example, when the months slip into October the weather still feels like summer.
While living in the Connecticut I was thrilled to experience the seasons as the calendar changed and one of the seasons I loved more than any other was fall. The crisp cool air, the color changing on the leaves, the smell of apple cider in the air, it just couldn’t be beat.
The change in the weather inspired long afternoon hikes, weekend trips to the apple orchards, and an abundance of fresh baked goods, especially pies and galettes. After one rather impressive haul of apples from a local farm I made my first apple galette and the rest you can say is history.
Why We Love this Dairy-Free Apple Galette
There aren’t many things that beat the smell of cinnamon apples baked into a flaky pastry. Top it with some vegan vanilla ice cream and I’m in heaven. Here are some reasons we think you’ll love this vegan apple galette recipe too.
- Vegan– This apple galette recipe is a simple plant-based dessert everyone will enjoy.
- Easy to make– No lattice top or fancy pie pans here, this rustic apple pie is pretty simple.
- Flavorful– Each bite of this dairy-free galette tastes like a warm apple pie.
How to Make A Vegan Apple Galette
Ingredients You’ll Need
- Pie Crust– Homemade or store-bought. If you are making a homemade crust I used a shortening based recipe for this galette.
- Apples– Peeled, cored, and sliced into thin strips. I’ve used just about every apple under the sun for this recipe but if you are going for the closest to apple pie flavor, stick to granny smith.
- Coconut oil– Melted, if you wish to go with a nut-free option you can simply swap the coconut oil for a dairy-free butter.
- Brown sugar– Cooks with some spices and the apples to make the filling.
- Spices– Cinnamon, nutmeg, and salt with a splash of vanilla flavor this apple galette.
- Corn starch– Thickens the delicious apple filling for this galette.
Step-By-Step Directions for Apple Galette
Make the Pie Crust
I am using my tried and true Classic Crisco Pie Crust recipe for the base of this easy apple galette.
- Mix dry ingredients: In a medium bowl stir together flour and salt.
- Cut in the shortening: Using a pastry blender, cut the vegetable shortening into the flour mixture until crumbly.
- Stir in ice water: Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 5 Tbsp of cold water.
- Form and chill: Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes before making the galette.
- Roll the dough: When you are ready to bake, roll the pie crust out into a 12-inch circle on parchment paper.
Dairy-Free Apple Galette
- Preheat the oven to 350°F.
- Prep the apples: Peel, core, and slice your apples into thin long slices.
- Make filling: In a small sauce pan, on low heat, melt coconut oil with vanilla. Add sugar, cinnamon, nutmeg, salt, and cornstarch. Stir together for about 2 minutes.
- Cook apples in the filling: Add the apples into the pot and stir to coat the apples in the liquid. Cook the apples on low heat, stirring occasionally, for 15 minutes.
- Pour the apple filling in the middle of the dough, leaving about 2 inches of pie crust around the filling.
- Tuck the filling in with the edge of the crust by lifting the side and folding it onto the apple filling. Continue to lift and fold around the entire pastry, about 5-6 times.
- Finish the edges: Brush the outer edges of the galette with the egg wash mixture and sprinkle with the sugar in the raw.
- Bake for 50-55 minutes, until the edges are golden and the dough is baked through. Removed allow galette to cool before slicing and serving.
Helpful Kitchen Tools
Some tools I find very helpful with making this apple galette include:
- Pastry Blender– A comfortable handle with sharp blades that make cutting butter and shortening into dry ingredients delightful.
- Pastry Mat– The most helpful tool (aside from a rolling pin) when it comes to rolling the right sized pie crust.
- Rimmed Baking Sheet– When it comes to making a galette, having the rimmed edges helps keep the rustic pie from sliding off the baking sheet when pulling in or out of the oven.
Pro Tips for Apple Galette
As someone who has made this vegan apple galette recipe well over a dozen times there are a few tips that I think will help you be successful should you decide to make one on your own.
- Make the pie crust dough at least 30 minutes and up to a day in advance.
- Cook the apples until they start to soften but still have a little bite to them.
- For a nicer finish, you can cut the outside edge of the pastry dough so that it is straight and not wrinkly.
Serving Suggestions for this Dairy-Free Apple Galette
I am a big fan of keeping pie pretty simple when it comes to serving this rustic apple galette. Some ways you might find yourself dishing out this easy galette include but are not limited to:
- Topped with a vegan whipped topping like Truwhip Vegan.
- Scoop a large heaping of Oatly Vanilla Ice Cream on top.
- Served warm with your morning cup of coffee. Don’t knock it until you try it y’all.
- Right off the pan after waiting a respectable 30 seconds after baking. No judgement here.
Apple Based Recipes to Make Next
If this simple apple galette has you craving more apple based desserts, here are a few to make next!
If you tried this easy apple galette recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Apple Galette
This apple galette is a rustic fall dessert. It is a simple recipe with all of the flavors of an apple pie.
Ingredients
Pie Crust
- 1½ cup Flour
- ½ teaspoon Salt
- ½ cup Crisco
- 4-5 Tablespoons Ice Cold Water
Apple Filling
- 3 Apples Peeled, cored, and sliced
- 2 Tablespoons Coconut Oil Melted
- 1 teaspoon Vanilla
- ¼ cup Brown Sugar
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Salt
- 1 Tablespoon Corn Starch
Egg Wash
- 1 Egg lightly beaten
- 2 Tablespoons Water
- Sugar in the Raw
Instructions
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To make the pie crust, in a medium bowl stir together 1 ½ cup flour and ½ teaspoon salt.
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Using a pastry blender, cut ½ cup vegetable shortening into the flour mixture until crumbly.
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Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 5 Tbsp of cold water.
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Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
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Preheat the oven to 350°F. Peel, core, and slice 3 apples into thin long slices.
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In a small sauce pan, on low heat, melt 2 Tablespoons coconut oil with 1 teaspoon vanilla. Add ¼ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon salt, and 1 Tablespoon cornstarch. Stir together for about 2 minutes.
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Add the apples into the pot and stir to coat the apples in the liquid. Cook the apples on low heat, stirring occasionally, for 15 minutes.
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While the apples are cooking, take the pie crust dough out of the refrigerator and roll flat on a piece of parchment paper. Roll the dough to about 12 inches across.
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Pour the apple filling in the middle, leaving about 2 inches of pie crust around the filling.
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Next, tuck the filling in with the edge of the crust by lifting the side and folding it onto the apple filling. Continue to lift and fold around the entire pastry, about 5-6 times.
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Brush the outer edges of the galette with the egg wash mixture and sprinkle with the sugar in the raw.
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Bake for 50-55 minutes, until the edges are golden and the dough is baked through. Removed allow galette to cool before slicing and serving.
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Hi this looks amazing! I am allergic to soy and your recipe calls for Crisco which has soybean oil as the first ingredient. Any suggestions for what else I could use ? Thank you:)
Hi Marla! There is an organic shortening brand called Spectrum which contains no soy. I have not tried it but many of the reviews I have read say it works the same as Crisco. 🙂 I am also looking into trying a few coconut oil based pastry crusts soon and will let you know if they work well!