This easy vegan apple galette is a simple, flavorful, rustic, dairy-free pie made without a pie pan.
Looking for a delicious vegan fall recipe?
This vegan apple galette is the prefect dessert for a cool, crisp, autumn days! Fresh sliced apples coated in fall spices like cinnamon, nutmeg, and ginger wrapped in a warm flaky crust.
What Is A Galette?
Galettes are rustic free-form pies. They are very simple and easy to make since they don’t require a pie pan or any lattice topping. Instead, you simply pile the filling in the middle of the rolled-out crust and then gently fold the excess crust around it.
How Do You Make Vegan Galette Crust?
There are two tricks to making the prefect pie crust.
- Keep your ingredients cold
- Work the dough as little as possible
When you use warm or melted vegan butter it fully incorporates with your dry ingredients. Using cold vegan butter instead will result in tiny clumps that don’t get fully mixed in. When you bake your crust these little bits of butter melt and leave tiny hollow spaces resulting in a flaky crust.
Overworking the crust has two negative impacts. First, it can warm the dough too much. Secondly, it overdevelops the gluten in the flour. You want some gluten in your crust to give it structure and prevent it from crumbling, but not so much that it becomes bready.
To make pie crusts I prefer to use a food processor, but you could also use a pastry cutter to incorporate the butter. If you’re using a food processor combine the dry ingredients first by pulsing it a couple of times. Then add the cut vegan butter on top and continue to pulse.
The dough should be the consistency of
Add just enough water to get the dough to form a ball. Place the dough in plastic wrap and refrigerate.
While waiting on your dough you can prepare the apple filling. Simple thinly slice the apples and toss them with the flour, lemon juice, spices, and salt.
Roll the dough out on a lightly floured surface and then transfer it to a parchment-lined baking sheet. The easiest way to transfer it is the roll it around your rolling pin.
Pile your apple slices in the middle of the dough leaving roughly two inch uncovered on all sides.
Genitally fold the excess dough over the apples. Don’t worry about your galette looking perfect, you’re going for rustic.
Bake until it’s golden.
The easiest way to cut a galette is to use a pizza cutter.
More Vegan Desserts
- Pistachio Rosewater Cookies
- The Best Vegan Peanut Butter Chocolate Chip Cookies
- Easy Baked Vegan Cheesecake
This vegan galette is a flakey, delicious, rustic vegan apple pie filled with fall flavors.
6 Tbsp vegan butter cut into 1/2 inch squares (I used Earth Balance)
4–6 Tbsp ice water
3 apples peeled, cored, and thinly sliced
2 tsp lemon juice
a pinch of salt
In a food processor combine the flour, sugar, and salt by pulsing a couple of times.
Place the vegan butter on top a pulse until it’s the consistency of coarse sand with some larger pieces. Sprinkle the ice water over the top a little at a time while continuing to pulse. Add just enough water so that the mixture begins to stick to itself.
Place the dough on a piece of plastic wrap and shape it into a disc. Wrap the disc with the plastic wrap and refrigerate for at least 30 mins.
In a large bowl mix together apple slices, sugar, pie spice, lemon juice, and salt.
Preheat the oven to 400 degrees Fahrenheit
Roll out the dough on a clean lightly floured surface until it’s a 12-13 inch circle (don’t worry if it’s not perfect). Transfer the dough to a parchment-lined baking sheet. Place the filling in the middle, leaving about two inches uncovered on all sides.
Gently fold the uncovered dough over the filling.
Bake for 30-30 mins or until it’s a golden color.
- Serving Size: 1 slice
- Calories: 310
- Fat: 11.5
- Carbohydrates: 49
- Protein: 4
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