Vegan Dutch Apple Pie Galette

5 from 2 votes

This Vegan Dutch Apple Pie Galette is perfect for Fall! The vegan galette dough is quick and easy, the apples are well-spiced and everything is topped with crisp cinnamon streusel.

Prep Time20

Cook Time40

Chill Time2

Total Time3

Course: Dessert

Cuisine: Dutch, French

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 339kcal

Author: Megan Calipari

Cost: $7

Equipment

2 Large Mixing Bowls
1 Medium Mixing Bowl
1 Fork or Pastry Cutter
1 Knife
1 Cutting Board
1 Baking Sheet
Parchment Paper

Ingredients

For the Pie Dough

9 tablespoon Vegan Butter, cold, cut into ¼" cubes see note
18 tablespoon All Purpose Flour
2 teaspoon Granulated Sugar
¼ teaspoon Kosher Salt halve the amount if using table salt.
½ teaspoon White Vinegar
3-4 tablespoon Ice Water

For the Streusel

9 tablespoon All Purpose Flour
¼ Cup Brown Sugar, tightly packed
½ teaspoon Cinnamon
3 tablespoon Vegan Butter, melted

For the Apple Filling

3 Medium Apples, peeled, cored and sliced into ¼" slices See note
¼ Cup Brown Sugar, tightly packed
1 ½ teaspoon Cinnamon
¾ teaspoon Ground Ginger
2 teaspoon Cornstarch
Pinch of Salt

Instructions

To Make the Pie Dough

In a large bowl, combine flour, sugar and salt. Stir to combine, then add the cubed vegan butter. Use a fork to cut the butter into the flour until its the size of large peas.
9 tablespoon Vegan Butter, cold, cut into ¼" cubes, 18 tablespoon All Purpose Flour, 2 teaspoon Granulated Sugar, ¼ teaspoon Kosher Salt
Add the vinegar, then add 3 tablespoons of ice water and use the fork to toss everything together. Only use the remaining tablespoon of water if you need it. the pie dough should look shaggy but stick together when pressed.
½ teaspoon White Vinegar, 3-4 tablespoon Ice Water
Press the dough into a disc and wrap tightly with plastic wrap. Place the dough in the refrigerator for a minimum of 2 hours, but up to 3 days.

Make the Streusel

In a medium bowl, combine flour, brown sugar and cinnamon. Stir to distribute the ingredients, then add the melted butter and stir until well combined. The streusel should stick together when squeezed.
9 tablespoon All Purpose Flour, ¼ Cup Brown Sugar, tightly packed, ½ teaspoon Cinnamon, 3 tablespoon Vegan Butter, melted

Make the Apple Filling and Assemble the Galette

Move an oven rack to the place that is second from the bottom. Preheat oven to 425* F. Line a baking sheet with parchment.
3 Medium Apples, peeled, cored and sliced into ¼" slices, ¼ Cup Brown Sugar, tightly packed, 1 ½ teaspoon Cinnamon, ¾ teaspoon Ground Ginger, 2 teaspoon Cornstarch, Pinch of Salt
In a large bowl, combine sliced apples, brown sugar, cinnamon, ginger, cornstarch and salt. Toss with your hands until well combined.
Lightly flour a work surface then roll the pie dough out into a rough 12" circle. Its okay if its not perfect. This is a rustic tart!
Transfer the pie dough to the parchment lined baking sheet. Then, using your hands, place the apples onto the pie dough, leaving any juice that has been released fro the apples in the bowl. Be sure to leave a 2" border.
Now, add the streusel to the top of the apples. then, fold the border of the pie dough toward the center to create the crust, overlapping itself every few inches to create pleats.
Bake in a 425* on a rack that is second from the bottom oven for 40-45 minutes, until the crust and streusel topping are golden brown.
Serve warm.

Notes

Be sure to use a vegan butter that comes in stick form for this. My top recommendation is Soy-Free Earth Balance Buttery Sticks.

3 apples will be about 1 ½ pounds. I recommend using Granny Smith or Honeycrisp apples, here.

When rolling the pie dough out, more it around on your work surface every few rolls to make sure it isn't sticking. If it starts to stick, release it with a spatula and add a little more flour to the work surface.

Its important to place an oven rack in the second from the bottom position. This will help the bottom of the galette to brown!

Nutrition