This apple pie, galette style, is made in a pie plate with apple compote under the sliced apples for a thicker filling. The edges of the crust are folded galette style. I came across this style of making pies while researching French desserts this year. All of the pies I found on French cooking blogs were made in pie plates, not flat on baking sheets like we do here in the US, and none of them were called “galettes,” just “pies.” I like the idea of using the pie plate, for ease of serving, but also because you can fill it up with more than just one layer of fruit, using a delicious compote made with fruit, butter, cinnamon, vanilla and sugar. Just like galettes, once you find a crust you like to make (or buy), you can make this pie with any fruit!
I use my own homemade vegan pie crust, which I adore. The texture is perfect and it has a classic pie crust flavor. It stays crisp and firm – and microwaves well for heating leftovers. You do have to make the pie crust at least two hours in advance of baking the pies, to allow for two hours of refrigeration. I almost always make crust the night before. It’s just easier to have that pie crust in the fridge ready to go when I am ready to bake. The dough recipe makes enough for two crusts, too!
I always brush the top of my pie crust with melted vegan butter, to help with browning. I sprinkle it with large grain sugar, like turbinado, just for an extra bit of sweetness. The sugar is optional, but I wouldn’t skip brushing the crust with melted vegan butter.
Because there isn’t a lot of sugar in this recipe, I prefer to use red sweet apples, rather than green apples that some people use for apple pies. The tartness of green apples is great when using a sweeter filling, but for this pie, the apples need their own sweetness.
The number of apples you’ll need isn’t exact, due to the varying sizes of apples (and pie pans). Once you’ve made this pie, you’ll know the type and size of apple you used and how many you’ll need to make it again.
While this recipe might appear to take a lot of time, it is actually quite quick to make. Even making the pie crusts is rather quick. You’ll use prep time for mixing the dough (5 minutes), peeling, slicing and cubing apples (5 to 10 minutes), rolling the dough (5 minutes tops), and assembling the pies (5 minutes). The rest of the time you need is passive or cooking: refrigerating the pies, simmering the apples and baking the pies.
If you are interested in making regular fruit galettes, you’ll love this recipe for Peach and Mango Blueberry Galettes. You can substitute other fruits in the galette recipes as well.
| Prep Time | 20 - 25 minutes |
| Cook Time | 35 - 45 minutes |
| Passive Time | 2 hours or overnight for homemade crust |
| Servings |
slices per pie
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- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup vegan butter cold enough to cut into cubes
- 1/2 cup ice water
- 8 to 10 medium red apples peeled,
- 1 to 2 tablespoons vegan butter melted, plus more for brushing crust & dotting apples
- 2 tablespoons brown sugar or more to taste, plus additional for sprinkling sliced apples
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- turbinado sugar or other large grain sugar for sprinkling the crust, optional
Ingredients
For the crust:
For the pie filling:
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- In a medium bowl, add the flour, sugar and salt. Whisk to combine.
- Add 1/2 of the cold, cubed vegan butter and using a pastry cutter (or fork or two knives), cut the butter into the dry ingredients until the mixture combines to make about pea-sized crumbles. Add the remaining cold, cubed butter and quickly cut it into the flour. Larger clumps, about 1-inch diameter, will start to form.
- Drizzle the ice water, one tablespoon at a time, over the dough, up to 8 tablespoons in all (I used all 8 tablespoons of water in mine), until the dough is mostly moistened. Using your hands, roll the dough into a ball.
- Divide the dough into two equal parts. Flatten each part with your hands to make a 1-inch thick disk. Wrap each dough disk tightly in plastic wrap and refrigerate at least 2 hours. (Can make the dough up to 3 days ahead.)
- If you have questions, or would like more instructional information about this dough making process, please see the original pie crust recipe, linked in the paragraphs above.
- Peel and core 4 to 6 apples (depending on the size, enough to cover the bottom of two pie plates) and chop them into small cubes or pieces, with each cube about 1/4-inch to 1/2-inch wide.
- In a large saucepan, melt 1 to 2 tablespoons of butter and add the cubed apples to the pan. Add 2 tablespoons of brown sugar (or more to taste), vanilla and cinnamon. Bring to a low simmer while stirring to combine all ingredients. Cover and cook for 7 minutes. Uncover and cook an additional 3 minutes.
- Remove from heat and set aside.
- Preheat oven to 400° F.
- While the compote is simmering, peel and core the remainder of your apples and slice thinly. Set aside.
- Roll each dough out on a floured surface to make a 12- to 13-inch circle (about 2 to 3 inches larger than the diameter of your pie pan).
- Line two pie plates with your two rolled out crusts (or one if using your own recipe or store bought crust).
- Spoon the apple compote into the two crusts, dividing evenly between the two pies.
- Arrange your sliced apples on top of the compote, either in lines which alternate direction, or in circles alternating in direction, with the apples overlapping either way.
- Dot the apples with butter by adding little butter pieces (about pea-sized) on top of the apples, 3 to 4 inches apart.
- Sprinkle the apples all over with brown sugar. You can decide how little or much to use.
- Making sure the outer edges of the crusts are fairly smooth looking (I use kitchen scissors to trim mine), fold the two inches of dough over the top of the apples, in 3 to 4 inches pieces, overlapping as you go.
- Brush the top of the dough with melted sugar and sprinkle with turbinado or large grain sugar (optional).
- Bake for 35 to 45 minutes at 400° F, until edges reach desired brownness.
- Remove from the oven and serve warm, or let cool, uncovered, on the kitchen counter until ready to serve. Leftovers can be refrigerated and microwaved to reheat. You can also reheat in the oven at 350° F until heated through.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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