The pressure builds and you start counting down minutes until you eat. You're watching that valve hiss as the steam does its thing. It's funny how a simple sound like that gets you kinda excited, right?
Inside that pressure cooker, your Vegan Apple Galette is getting all cozy. The apples soften up with that tender pull that makes your mouth water almost before it's done. You can almost smell that cinnamon mingling with the crust already.
Then comes the slow release and your heart races a bit. You wait, watching the steam fade, that quick release bursts your impatience, but the natural release is where the real treat begins. Soon you'll spot those golden edges and realize how worth the wait it all was.
What Makes Pressure Cooking Win Every Round
- You save time like a pro, pressure cookers get food ready way faster than ovens or stoves. Knowing how to quickly release pressure can take your cooking game up a notch.
- The tender pull on apples or veggies is something you can't get with regular baking.
- It's energy smart, using steam pressure means less wasted heat in your kitchen.
- The valve hiss sounds like a countdown to yum, keeping you hooked on the cooking process. If you've never tried pressure cooking, check out some pressure cooker basics to get started.
- You get juicy fillings that soak into the crust just right, no soggy mess.
- Cleanup is quicker since you mainly use one pot instead of many dishes. This is great for busy cooks looking for simple cleanup tricks discussed in our easy snack recipes.
Your Simple Ingredient Checklist
- 1 ¼ cup (185g) gluten free flour (Bob's Red Mill Gluten Free 1 to 1 Baking Flour is my go-to)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted vegan butter, cold and cubed
- 4 tablespoons ice water (keep it cold, trust me!)
- 3 medium apples, peeled, cored, and sliced
- 1 tablespoon lemon juice plus some non-dairy milk for brushing
You gotta keep butter and water cold so the dough doesn’t get all warm and sticky. The type of gluten-free flour really matters here, so I stick to Bob's Red Mill in the blue package.
The apples gotta be fresh and juicy, that's what makes the filling pop. And don't forget that little touch of lemon juice– it keeps the apples from browning and adds a zing. For other filling ideas and prep tips, check out these tasty pasta sides.
The Exact Process From Start to Finish
Step 1: Mix dry ingredients (flour, sugar, cinnamon, salt) in a bowl. Then drop in cold vegan butter cubes. Use a pastry blender or two forks to cut the butter until the chunks are pea-sized.
Step 2: Add ice water one tablespoon at a time. Stir after each addition until the dough forms a loose ball. If it feels dry, add a little more water carefully. Use your hands to shape it into a tight ball.
Step 3: Flatten the dough ball into a disk, wrap in plastic, and fridge it for at least 2 hours. This chill step is key for that flaky crust texture.
Step 4: Preheat oven to 375°F (190°C). Combine sliced apples with lemon juice, brown sugar, arrowroot starch, cinnamon, nutmeg, and salt in another bowl. Gently mix to coat the apples.
Step 5: Roll out chilled dough between two parchment sheets to about 12-inch circle. Transfer dough on bottom parchment to a cookie sheet.
Step 6: Spoon apple mix into center leaving 2-inch border. Fold dough edges over apples, pleating as needed. Brush crust with non-dairy milk, sprinkle with turbinado sugar, and pour leftover liquid over apples. Bake 35-40 mins until crust’s golden and apples tender.
Smart Shortcuts for Busy Days
- Buy pre-sliced apples if you wanna save peeling and coring time. Just watch for freshness.
- Use store-bought vegan gluten-free pie crust to skip the dough making altogether. Just make sure it’s cold before rolling.
- Make the apple filling the night before. Store it in fridge so it's ready to go when dough’s chilled.
These little hacks keep your kitchen time low but flavor high. Y'all can totally do this after work or on a weekend when you're feeling lazy.
The Flavor Experience Waiting for You
Each bite of this Vegan Apple Galette hits you with a perfect balance between sweet and tart from those tender apples. The cinnamon and nutmeg bring warm cozy vibes that are just what fall dinners crave.
The crust has this flaky, buttery feel that kinda melts in your mouth, without being greasy. That gentle outer crisp contrasts so well with the soft fruit inside.
You’ll catch yourself wanting just one more slice because it’s that good. With every chew, the non-dairy milk glaze and turbinado sugar give tiny crunchy sweet bursts that make every forkful exciting.
Your Leftover Strategy Guide
- Refrigerate leftover slices in an airtight container. This keeps the galette fresh, good for up to 3 days.
- If you wanna keep it longer, freeze slices wrapped well in plastic wrap plus a freezer bag. Thaw overnight in fridge before reheating.
- Reheat leftovers in a preheated 350°F oven for about 10 minutes to get back that flaky crust and warm tender apples.
Microwaving can make the crust a bit soggy, so I avoid that if I can. Oven reheating is the way to keep that texture on point.
Also, make sure your slices are in a single layer so they don’t stick together. Y’all wanna keep that perfect slice ready to go for whenever a sweet craving hits.
Your Most Asked Questions Answered
- Q: Can I use regular flour instead of gluten-free?
A: Yep, you can swap with all-purpose flour if gluten ain’t an issue. Just watch the water amount since flour absorbs moisture differently. - Q: How cold should my vegan butter be?
A: Real cold, right outta the fridge. Cold butter helps keep the dough flaky and prevents it from getting sticky. - Q: What if my dough gets too warm while working?
A: Stop and pop it back in the fridge to chill before rolling. Warm dough can get tough and lose that flaky texture. - Q: Do I need to peel the apples?
A: For this recipe, peeling is best because it makes the texture smoother inside the galette. - Q: Can I use other fruits instead of apples?
A: Heck yeah, pears or berries can work. Just adjust the sugar and spices to match the fruit’s sweetness and tartness. - Q: Should I do a quick release or natural release for this recipe?
A: For your galette, after baking in the oven you aren't pressure cooking the galette itself, but if you use pressure cooker for any prep or sides, natural release helps keep everything tender and juicy.
Vegan Apple Galette
Equipment
- 1 Mixing bowl
- 1 Pastry Blender or Forks
- 1 Rolling Pin
- 1 Pastry Brush
- 1 Cookie Sheet
Ingredients
Vegan Apple Galette
- 1 ¼ cup gluten free flour 185g, Bob's Red Mill recommended
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon for crust
- ¼ teaspoon salt for crust
- ½ cup unsalted vegan butter 113g, cold and cubed
- 4 tablespoons ice water keep cold
- 3 medium apples peeled, cored, sliced
- 1 tablespoon lemon juice
- 3 tablespoons light brown sugar
- 1 tablespoon arrowroot starch
- 1 teaspoon ground cinnamon for filling
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt for filling
- 2 teaspoons non-dairy milk for brushing
- 1 tablespoon turbinado sugar for crust
Instructions
Instructions
- Mix dry ingredients (flour, sugar, cinnamon, salt) in a bowl and cut in cold vegan butter using a pastry blender until pea-sized.
- Add ice water one tablespoon at a time, mix until dough forms. Shape into a ball.
- Flatten dough into a disk, wrap, and refrigerate for at least 2 hours.
- Preheat oven to 375°F. Combine apples, lemon juice, brown sugar, arrowroot starch, cinnamon, nutmeg, and salt in a bowl.
- Roll dough into 12-inch circle between parchment. Move to cookie sheet.
- Add apple mixture to center, fold edges over, brush with non-dairy milk, sprinkle turbinado sugar, bake 35-40 minutes until golden.
