Spiced Apple Galette

Ahh, this Spiced Apple Galette though. She’s a stunner. When I bought my house over 3yrs ago, I went on a mission to create, to me, the perfect pie crust. Not only had I just bought my first home, but I also inherited a variety of fruit bearing trees including a large apple tree. I felt responsible to ensure all the apples were put to good use…apple butter, candied apples, and Apple Pie (maybe a few for the pups too). One of our family favourites is freshly baked pie, which makes us fairly picky when it comes to the crust – filling too, but mostly the crust. It must be crisp, light, and buttery. The ingredients are pretty well the same as most, but it all comes down to how the dough is handle, or lack thereof. AND those spiced freshly picked apples…fall flavour on point. I chose a galette over pie for Thanksgiving dinner as I love how rustic and simple they are. Perfect when cooking a feast. Sometimes they turnout pretty, sometimes not so much – but nonetheless, no complaints.

Spiced Apple Galette
Prep Time
30 mins
Cook Time
35 mins
Resting Time
6 hrs
Total Time
1 hr 5 mins
 

Talk about fall flavours! Crisp buttery crust and spiced apple filling, this galette is dreamy. Rustic and simple is what this recipe is all about - with BIG flavour, of course. 

Course: Dessert
Cuisine: plant based
Keyword: spiced apple galette, galette, pie
Servings: 10 slices
Author: thecrimsonsink
Ingredients
Crust
  • 1&1/4 cups all purpose flour
  • 1/2 cup plant based butter - refrigerated
  • 2 tbsp ice cold water *more if needed
  • 1/8 tsp sea salt *salt was in my butter (1/4tsp if using unsalted butter)
  • 1/4 tsp nutmeg
Filling
  • 2 cups crisp, thinly sliced apples *Gala is a good option
  • 1&1/2-2 tbsp plant based butter - refrigerated
  • 3 tbsp organic coconut palm sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
Instructions
  1. In a food processor, add the flour, salt, and nutmeg. Pulse a few times to blend. Add half the amount of butter (1/4cup). Pulse just until penny size and smaller lumps throughout the flour mixture. Add the remaining butter and pulse until pea size lumps and smaller. Drizzle in the water and pulse a few times more. Remove the lid of the food processor and pinch the dough. If it sticks together then you're good to go. If it doesn't stick together, pulse a few times more.


  2. Place, on a flat surface, a large piece of plastic wrap. Use a spatula to scrape out the dough crumble onto the centre of the plastic wrap. Use your palms to quickly and gently form the dough crumble into a ball-like shape. Just don't over handle the dough as you don't want the butter pieces to warmup. Wrap the dough ball in the plastic wrap and refrigerate for at least 6-8hrs.


  3. Remove the dough from the fridge. Allow it to warmup for a few minutes to where it's pliable but firm - about 15mins after being removed from fridge. Use a good dusting of flour on a flat surface and roll out the dough to about 13inches round for a 9inch cast-iron pan. Once rolled out, transfer the dough to the round baking dish or pan.


  4. *The easiest way I find to transfer dough to a pan is to carefully & loosely roll the dough up over the rolling pin, end to end. I then grab the pan and begin unrolling the dough from end to end. 


  5. Once the dough is lining the baking dish/pan, place it back into the fridge while you prepare the filling.


  6. Place the sliced apple into a large bowl.


  7. In a separate bowl, add the coconut sugar, cinnamon, and cloves. Stir well until combined. Pour the sugar spice mixture over the sliced apples. Toss to coat.


  8. Remove the baking dish with the dough from the refrigerator. Starting from the centre, begin arranging the apples layered and fanned out around the galette - or that's at least how I do it:) Keep in mind that you'll be folding about 3-4inches from the edge of the dough into the centre. Once you're satisfied with the apple arrangement, take the butter and cut it into varying sized pieces (I had about 7-10 pieces). Place the butter pieces around the apple slices, spaced apart.


  9. Once the butter has been added, begin folding in the edge of the dough to the edge of the apples, pleating as you make your way around.


  10. Preheat the oven to 400*F.


  11. *Optional - once my galette was pleated all the way around, using a pastry brush, I brushed over the galette with a 1 to 1 combo of maple syrup to melted butter.


  12. Place in the oven and bake for 30-35mins, or until the crust is golden brown. Remove and allow to sit for a few minutes. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *