I seriously can’t get over this! This rustic pie is inspired by my seasonal favorites – spiced apples and salted caramel. It reminds me of a seasonal latte, but in a warm pastry.
I mean, look at this! I love everything about this galette. I can’t decide if the best part is the caramel, the pastry, or the apples. My sister and I finished this in about three days. Three ways to describe this…
Minimal, delicious, and rich.
Let’s talk about the pastry.
I promise it’s not too difficult. I used my favorite pie dough and you can find it here. I gave plenty of tips in that post, so I strongly suggest checking it out! With galettes, there is no blind baking and no fancy pie decorating. I always use a mix of pastry flour and all-purpose flour. This has made the biggest difference in my pastry doughs. Other bits of advice- use ice water and use chilled vegan butter. Full instructions on the recipe card below. If this is already stressing you out, no worries, just buy storebought puff pastry.
What about the filling?
Apples + cinnamon = heaven. The filling is basic but so tasty. You definitely need cinnamon and nutmeg. The other component is something sweet. I recommend brown sugar or maple syrup. Even though apples taste sweet, they don’t retain that sweetness when baked. That is why you need to add sugar or sweetener. Lemon juice is also important because it gives the filling a touch of tang. Some food bloggers have strong feelings about the type of apple to use. Some apples are better than others, but it’s not a huge deal. Typically, I pick up a variety of apples when I make something like this. I slice the apples fairly thin so that they bake thoroughly. There’s not a lot to say about the filling because it is so easy. Full instructions are on the recipe card below.
Okay, the caramel.
F***ing amazing! Full disclosure, making caramel sauce is hard. I almost always mess up the first batch. I make this caramel with brown sugar instead of granulated sugar, just because I prefer the richness of brown sugar. Caramel sauce involves cooking sugar in a saucepan (until it turns to a liquid) and then quickly lowering the heat while adding milk and butter. “That doesn’t sound difficult”! It is more challenging than it sounds, but I hope that my instructions below will help. For the caramel, you will need brown sugar, soy milk, vegan butter, sea salt, and vanilla extract. To give you a quick rundown…you need to heat the sugar and swirl the pan until an amber color mixture forms (over medium heat). Carefully, add in the vegan butter. Then, take it off the heat and pour in the milk and whisk. Lastly, stir in the salt and vanilla. Store this in the refrigerator until it’s ready to be used. This article explains the process well.
Grocery & supply list:
- Rolling pin.
- Parchment paper.
- Baking sheet.
- Pastry brush.
- Pastry blender.
- Mixing bowls.
- Measuring cups and spoons.
- Standard baking ingredients (flour, sugar, salt, etc.).
- Pastry flour.
- Vegan butter.
- Soy milk or non-dairy milk.
- Cinnamon and nutmeg.
- Vanilla extract.
Usually, I have most of these ingredients on hand. If you are an avid baker, this will probably be a fairly low-cost recipe. I know you guys are probably tired of affiliate links…you can find more essentials on my kitchen essentials page. Shameless plug, but I like to be compensated for the hard work I put into this website. The only pricey part of this recipe is the vegan butter. You can do without the pastry blender and brush. A fork can be used to cut the butter into the flour. You can use a rubber spatula or your fingers to brush the milk onto the pastry. Hopefully, I have made this accessible to you.
What should I begin with?
I begin with the caramel. Although, It doesn’t matter what you make first. If you begin with the pastry, keep it chilled until it’s ready to go in the oven. I make the caramel because it takes time to thicken and while it’s resting, I can make everything else. I prepare the pastry last because I can quickly get it in the oven before the fat starts to melt.
A few more notes…
I have never made a gluten-free pastry, so I can’t speak to that. If you don’t want to use two different types of flour, I understand, you can just use all-purpose flour. Traditionally, pastries are brushed with an egg-wash. You can get a similar effect by brushing the dough with soy milk. Also, I recommend using a fork to create little holes on the bottom to avoid puffiness. Galettes don’t have to be pretty either. I roll out the dough into an oval and place the filling in the middle, then just fold over the perimeter (kind of like a pizza). If you are feeling creative, you can make mini galettes using the same process. Should you peel or not peel the apples? Good question. I take some of the skin off, but not completely because I don’t want a mushy filling. Onto what you’ve been waiting for!
Vegan Caramel Apple Galette
For the Pastry
- 1 heaping cup unbleached all-purpose flour + extra for dusting
- 1 cup pastry flour
- 1/2 tsp salt
- 2 tbsp dark brown sugar
- 2/3 cup vegan butter chilled
- 1 tsp vanilla extract
- 1/2 cup ice water
- soy milk for brushing
- 1 tbsp cane sugar for sprinkling
For the Filling
- 5 large apples of your choice
- 1 tbsp lemon juice
- 1/4 cup dark brown sugar can use light brown
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
For the Caramel
- 1 cup dark brown sugar
- 1/2 cup non-dairy milk
- 6 tbsp vegan butter
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- For the caramel, place a saucepan over medium heat. Add brown sugar to the saucepan and swirl vigorously. Allow the sugar to turn into a liquid and when it turns to an amber color, remove the from the heat. Add butter and whisk until combined. Slowly pour the milk into the mixture and whisk until smooth. Add vanilla extract and salt. Then, pour into a bowl and cool until it's ready to be used.
- Thinly slice apples and place them in a mixing bowl. Add the lemon juice, brown sugar, cinnamon, nutmeg, and vanilla extract. Refrigerate until ready to be assembled.
- Preheat oven to 400 degrees Fahrenheit. Next, make the dough. Combine the dry ingredients, including the sugar. Incorporate the butter into the flour mixture by using a pastry blender or fork. The dough should resemble pebbles. Add vanilla extract and ice water. Mix until the dough just comes together. The dough should not be wet! Roll out the dough on a floured surface. Roll the dough into a large circle/oval. Place the dough on a baking sheet with parchment paper.
- Poke holes into the bottom of the pastry and then spoon the filling onto the middle (leaving about 2 inches). Fold over the perimeter of the pastry and pinch dough to seal. Brush the pastry with milk and sprinkle cane sugar over the top (optional).
- Bake for 25-30 minutes or until golden brown. Allow to cool for about 15 minutes and then serve with caramel.
- You can use a store-bought puff pastry or pie dough.
- I used a variety of apples.
- When making the caramel, it helps to add the milk slowly and in batches.
- You can make this recipe in any order. Just make sure to chill the pastry if making beforehand.
- The galette keeps for about a week. The pastry can be made up to 2 weeks before and frozen.
If you made it this far, thank you! I truly hope you enjoy this recipe. Happy Thanksgiving! Let me know in the comments what you are making for the holiday.
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