As someone who hasn’t yet perfected her pie-making game, galettes are the perfect homemade dessert for me. You want rustic? Oh, I can definitely do rustic!
Galettes are sort of a free-form pie, cooked on a baking sheet instead of in a pie tin. You roll out a disk of dough, fill it with good stuff, and then just fold over the edges to keep it all contained and bake.
This Vegan Cinnamon Honeycrisp Apple Galette looks impressive yet is extremely easy to make. Total win.
First, you make your crust. I tried a couple of vegan crust recipes (like this coconut oil version from Minimalist Baker which is delicious and ultra-tender yet I found it to be a bit too fragile for this recipe, and this vegan pie crust from It Doesn’t Taste Like Chicken). I finally landing on my own version of vegan pie crust that results in a dough that is really easy to work with yet yields a tender and tasty crust.
First, you make that delicious crust, rolling it out into a 14-inch circle, trimming the rough edges, and transferring to a large cookie sheet.
And then we have the apples. Honeycrisps here. Such a delicious all-around apple, just tart enough to play well with a nice heap of cinnamon and sugar. I keep the peel on, because I like how it looks. Plus: Easier.
To cut the apple, I slice four large pieces off the apple, leaving a square core. Then I slice the apple pieces really thin – about 1/8 inch – holding the pieces of apple together so I can keep them in a group when I arrange them on the galette.
Leave about a two-inch border around the edge.
And then fold over the edge, sort of crimping and folding as you go. Again, rustic is the name of the game – and thank goodness for that. I can do rustic. Neat pie crimps and incredible lattice tops? Notsomuch.
Then, brush the edges with pure maple syrup. This helps the obscene amount of cinnamon sugar you’re about to sprinkle on adhere to the crust and gives you that delectable crunchy edge. And then bake until bubbly and golden brown. Serve up with a nice scoop of vegan vanilla ice cream and YUM! Dessert is served.
Vegan Cinnamon Honeycrisp Apple Galette
For the crust:
- 1 1/2 cups all-purpose flour + a bit more for rolling
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon fine-grain sea salt
- 5 tablespoons Earth Balance vegan butter (cut into 1/2-inch cubes)
- 1/4 cup vegetable shortening
- 4-6 tablespoons ice water
For the remainder of the galette:
- 2-3 large honey crisp apples (cored, cut into thin slices)
- 2 tablespoons pure maple syrup
- 1/3 cup granulated sugar*
- 1 teaspoon ground cinnamon
- Vegan vanilla ice cream
- Vegan whipped cream
- Sugared cranberries (optional, for decoration)
- Chill the bowl. 30 minutes before starting, place a medium mixing bowl into the refrigerator. This will help keep the crust dough cold as you prepare it.
- Get the oven ready. Preheat oven to 375 degrees Fahrenheit. Set out a large baking sheet.
- Make the crust. Fill a small bowl with ice and add cold water. Set aside. Remove bowl from the fridge and add the flour. Add the sugar and salt and mix to combine (I just toss with my hands). Add the cubed butter. Toss in the shortening in walnut-sized clumps. Using your hands, mix the dough, flattening the shortening and the butter into discs, stopping when the pieces are between dime and quarter size. Create a well in the middle of your ingredients. Add three tablespoons of ice water (leave the ice behind!) Toss the flour mixture into the water and continue until all of the flour is moistened. Try not to work the flour too much - you don't want the gluten to develop too much because that will result in a tough crust. Continue adding more water, a tablespoon at a time, until your dough sticks together in a ball.
- Roll the crust. Lay a sheet of parchment paper the size of your baking sheet on your countertop and sprinkle with flour. Place the ball of dough on top and sprinkle with a bit more flour. Use a rolling pin to roll the dough into a 14-inch circle, adding more flour if necessary to keep the rolling pin from sticking. Trim off the jagged edges of dough.
- Transfer crust to baking sheet. Lift the parchment paper, dough and all, and transfer the paper and dough to your baking sheet.
- Add apples. Arrange apple slices in groups on the dough, leaving a two-inch border around the edge.
- Fold dough. Moving around the edges, fold the dough over the apples, crimping as needed.
- Brush with syrup. Use a pastry brush to brush the perimeter of the galette - all the exposed crust - with pure maple syrup.
- Add cinnamon-sugar. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the top of the entire galette. It may seem like an obscene amount but it bakes up perfectly.
- Bake. Bake until the apples are tender and the crust golden around the edges and cooked through, 25-35 minutes.
- Cool. Let cool for at least 20 minutes before serving. Alternatively, wait until it's cool and transfer to a serving plate (it's easier to transfer when cool). To transfer, use a thin but wide spatula or even a pastry scraper. There may be some crisp bits around the outside of the galette; just break those off.
- Serve. Delicious with vegan vanilla ice cream and/or vegan whipping cream. Also pretty with sugared cranberries!