You know that expression, “as American as apple pie”? I’ve always wondered why apple pie is the undisputed baseline for American culture, why not cherry or pumpkin pie? I personally have never been much of an apple pie gal, maybe because my past experiences with it were of the Marie Calendar variety. Goopy, sugary apple pie filling is a borderline phobia of mine. However, with it being prime Honeycrisp season, i couldn’t resist the temptation to reimagine apple pie.
For months, I have been playing around with the idea of making a vegan caramel sauce and this apple galette presented a perfect opportunity to make it! I have to say, this salted caramel apple galette has definitely changed my perspective on apple pie! Not overly sweet and with the perfect ratio of filling to crust, I want to eat this apple galette every day, all the time! I definitely contemplated eating it for breakfast this morning if that tells you anything about how delish this galette is! It is a perfect fall recipe and one that is incredibly simple to make!
What’s in this galette:
- Honeycrisp Apples: I think like most people, I am very particular about what type of apples I eat – by which I mean I only like Honeycrisp apples haha! That being said, they are a great choice for this galette for a number of reasons. Tart yet sweet, they give the galette a wonderfully balanced flavor. Texturally, they are, as their name suggests, crisp and hold their shape as they bake without getting mushy.
- Vegan/Paleo Salted Caramel: I absolutely love the depth of flavor that this caramel brings to the galette! Made with coconut sugar and full-fat coconut milk, it takes on is a toasted coconut flavor and has the same richness of regular caramel sauce without all the refined sugars. Because the galette on its own is not incredibly sweet, the caramel pairs really nicely with this recipe.
- Chopped Pecans: There will definitely be nay-sayers to putting nuts in this recipe but trust me, the pecans are essential to this pie. I too am usually hesitant to put nuts in my cookies, brownies, and other desserts, but pecans add textural contrast and buttery flavor to this galette that gives it an added OOMPH!
- 3 Honeycrisp apples
- 1 12-in. pre-made pie crust
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 cup chopped pecans
- 1 egg (can substitute with non-dairy milk or coconut oil if vegan)
- Juice of 1/2 lemon
- turbinado sugar to sprinkle on top
- Pinch of salt
Vegan Salted Caramel
- 1/2 cup coconut sugar
- 1 12-oz. can full-fat coconut milk
- 1 tbsp. coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- Begin with the caramel by combining the coconut milk, coconut sugar, coconut oil, and salt to a medium saucepan. Bring everything to a boil. As soon as it reaches a boil, reduce to medium-low heat and allow the caramel to simmer for 35-40 minutes, stirring occasionally and scraping the sides and bottom of the pan to prevent burnt brown bits from forming. Once a deep amber color, remove from the heat and add in the vanilla.
- Transfer the caramel to a glass ar and allow it to cool to room temperature before setting it in the fridge until ready to use.
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Core and thinly slice the Honeycrisp apples. Add them to a medium-sized mixing bowl with the coconut sugar, cinnamon, salt, and lemon juice. Mix everything together so that every apple is coated in the cinnamon-sugar mixture.
- Roll out the pre-made pie crust onto the prepared baking sheet and being layering the apples in the middle of the pie crust, leaving about a 1-inch border of dough uncovered around the edges.
- Fold the edges of the crust over to slightly cover and secure the apples.
- Beat one egg with a fork or whisk to create an egg wash and brush a light coating over the top of the crust. Sprinkle turbinado sugar over the top.
- Finally, sprinkle the chopped pecans over the entire galette, then pop it in the oven and set a timer for 35 minutes. After 35 minutes, if the crust is not golden and the apples still appear very firm, allow it to bake for another 5 minutes.
- After removing the galette from the oven, drizzle the prepared caramel sauce over the entire galette and it's ready to serve!
*You can keep the caramel in the fridge for up to two weeks. If necessary, you can reheat it in the microwave.
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