This is the easy version of pie; galette!  It also has a higher crust to filling ratio.  So, if you love pastry and hate the work required for pie, this is the dessert for you! Start with the pastry ingredients: flour, fat and ice water (and a pinch of salt).  I use the 3:2:1 ratio 300g flour; 200g EarthBalance and/or coconut oil; 100ml ice water.

Combine the four, salt and fat in a food processor and pulse until combined in a bread crumb consistency.  Then add in the water and pulse just until combined.  Scoop out the dough and press it together in a flattened-ball. Refrigerate for 15-30 minutes. *Coconut oil sets up completely ridged when refrigerated, so getting the temperature just right can be tricky.  Using More EarthBalance can make the dough more workable while it's cold.

While the dough is resting in the 'fridge, peel and thinly slice two or three medium apples.  I used two apples because I really love the tasty pastry - I wanted it to be almost equal in portion to the apples.

Mix the really tasty parts: the sugar and spices.  I like brown sugar and cinnamon to be the primary flavours, but a dash of salt, a bit of nutmeg and vanilla bean created a sublime rounded flavour.  I also used a bit of granulated sugar and cornstarch to help gel any runniness the apple juice might create.  All of this, of course is based on your palate:  I use about 1/2 cup of brown sugar; 1/4 cup granulated sugar; 2 teaspoons of ground cinnamon; a pinch of nutmeg and a pinch of salt.  One teaspoon of cornstarch/cornflour and a splash of vanilla work well, too.  I prefer vanilla bean, but, ya know, whatever you got works.

Roll out the dough on a floured surface and - this may be "controversial" - trim the edge.  Most galettes are rustic - that's their essence.  All the same, I like a tidy edge.  I also like to sprinkle a bit of oatmeal on the pastry before adding the apples to make double sure that the juice from the baking apples gets absorbed, rather than making a soupy mess.

Evenly pile the apples across the dough, leaving an inch or two for folding space.  Then carefully work around the circle of dough, folding a few inches inward until the edge is fully formed.  How much dough is used for the fold-over is a personal choice.  Again, I like that chunky pastry so I fold-over a lot!


I keep seeing all my heroes on the Instantgramz using stamped and cut dough.  So, in my attempt to be like the cool kids, I got these autumnal dough stamping/cutter combos.

Bake at 350˚F until the apples are soft and the pastry is browned - about 30-45 minutes.  Allow to cool and dig in! I like to serve mine with nondairy ice cream.  To add a whisper of extra sweetness, drizzle with a good maple syrup.