Apple Galette
Last Updated on October 11, 2022 by Annie
This delicious and dairy free Apple Galette is the lazy apple pie you need in your life right now. It has baked cinnamon apples and a flaky crust just begging to be eaten!
As a native Texan, I’ve always enjoyed the idea of fall and did my best to celebrate its arrival. However, it always felt some fall activities don’t exactly translate. You can put on your scarves and boots (and probably regret it because it is still miserably hot). Or you can order Pumpkin Spice Lattes as soon as they become available (but can I get that iced because…yup it’s still in the 90’s). Heck you can even visit your local pumpkin patch and pick out the most adorable pumpkins to carve with all your friends!
The one thing you just can’t do in Texas is the one thing I have made a point of doing every fall here in Connecticut, go apple picking*. Nothing is as enjoyable as riding around in the back of a pick-up to go from one section of apples to another. The sticky sweet smell of apples floats around you as you try to find the best apples to put in your bushel. Not to mention, most apple orchards also supply you with an abundance of apple cider and apple cider donuts. YES PLEASE!
I have never had a problem figuring out what to do with apples fresh from the orchard. Typically, I will eat them raw with a good serving of peanut butter or dairy free chocolate hazelnut spread (like Nutella). But with the crisp fall air lurking and apple picking season quickly approaching I thought maybe I would like to make an apple pie, which leads me to my pie crust problem.
Apple Galette- Just A Lazy Apple Pie
I have been working to find a good dairy-free pie crust but haven’t fallen in love with one yet. Every time I make a pie, the crust melts into the pan and just looks all kinds of wrong. So when I stumbled upon a few delicious looking galettes on Pinterest I thought, “I think I can do that.” After I tucked the apples into the crust Jason looked at it and said, “That’s just a lazy apple pie.”
He is totally right! (Please don’t tell him I said that) There is no lattice work here, no crimping the edges, and best of all, no crust sinking into the pan. So here is to all of that Apple Pie flavor and none of that Apple Pie perfection.
How to Make A Dairy-Free 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
Make the Pie Crust
- 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.
Pro Tips for Apple Galette
- 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.
Perfect Pastry to Bake Next
If you tried this easy apple galette recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also sign up for my newsletter for even more dairy-free goodness!
*I stand corrected, you can in fact go apple picking in Texas… but is it the same?
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.
-
Using a pastry blender, cut ½ cup vegetable shortening into the flour mixture until crumbly.
-
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 the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
-
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.
-
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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