Low Sodium Vegan Apple Galette

Total time2 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp organic cane sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 ½ lb apples (about 3 medium), peeled, cored, and sliced ¼-inch thick
3 tbsp organic cane sugar
1 tsp ground cinnamon
¼ tsp ground ginger
1 tbsp lemon juice
1 tbsp cornstarch

For the glaze

2 tbsp maple syrup, divided

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the cold vegan butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour.

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