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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