Late night snack anyone?
Yes, was 1:30am when I took this pretty baby out of the oven. And I thought I would actually be coherent enough to complete this post, but despite my sugar high, that hope failed miserably. Unfortunately I did not complete it and woke up to some babble written about apple picking adventures, displeasing aspects of shortening and a recipe for a very impressive healthier pie dough. Sounds promising right?
Let’s start with the apple picking. Let me show you with some wonderful pictures from Nick Brokalakis Photography that speak more then I ever could about this day.
And my favourite picture of the day… Isn’t he adorable?
Twelve pounds of apples later, I began brainstorming what to do with all of these apples. Of course, the obvious answer is simple – apple pie. I was wondering if there was a healthier version of pie crust that didn’t utilize butter or shortening. Even though I am all for butter, I wanted to try out new options. And as previously mentioned, I am not a huge fan of shortening. Instead, I replaced these fats with coconut oil making it healthier and vegan. I was concerned but excited for the result, but am glad I took the risk. The crust turned out to be light and very flaky, an impressive result.
I used this vegan pie dough in two ways. The first was in this wonderful vegan galette and the second was in an apple crumble pie. Actually, the dough was meant for the apple pie but I enjoyed how the galette turned out more so than the pie. A galette is a very simple and easy dessert but it has a comforting rustic beauty to it that I love. And I find it much easier than an actual pie! No blind baking or fussing over broken dough trying to get it into the pie pan. Just roll, stuff and fold.
Vegan Pie Crust
3/4 cup of extra virgin organic coconut oil
2 cups all purpose flour
1 tsp salt
7-8 tbsp ice cold water
The first step can be either done in a food processor or in a large bowl by hand. If using a food processor, pulse together flour and salt. Add solid coconut oil and pulse a few times (approximately 6-8) until the mixture is crumbly and the coconut oil is in pea sized pieces. If doing by hand use a pastry cutter or two knives to blend the oil and flour.
Transfer mixture to a large bowl. A few tablespoons at a time add the ice water and mix until the dough begins to come together.
Once the dough comes together into a rough ball turn the dough over onto a floured surface and shape into a ball. If not using the dough right away wrap in plastic wrap and refrigerate until needed.
3-4 baking apples, peeled, cored and sliced *
1 tbsp lemon juice
1/2 tsp cinnamon
1 tsp all purpose flour
1/4 cup white sugar **
* I used gala apples even though they are not a baking apple. There wasn’t much selection when we went apple picking, so I had to work with what I had. They held up nicely and I enjoyed how they turned out in this recipe.
** Adjust the amount of sugar depending on the sweetness of the apples you are using and preferred taste.
In a medium size bowl, combine and mix all of the ingredients together.
Preheat the oven to 400 degrees. To assemble the galette roll out the pie dough on a floured surface into a large circle. Transfer the dough to a cookie sheet lined with parchment paper. Place the filling in the middle of the dough and fold over edges. Sprinkle a touch of sugar on top of the galette before baking. Bake for approximately 40-45 minutes or until the apples are tender and the galette is browned. Let cool and then dig in!
These galettes can also be made smaller as personal sized portions and would pair great with some homemade salted caramel sauce!