April 04, 2014

Vegan Apple Blueberry Galette



This is a galette. To me it is the best kind of pie to make, especially if you get lazy like me but want homemade goodies. As long has you have a crust and some kind of filling, you're good to go! No fancy pie crimping skills are needed, heck you don't even need to use fresh fruit. Canned will do or be like me and use whatever was left in the fridge. In my case, a handful of sad looking blueberries and a few totally not recommended for baking apples, aka. Red Delicious. 
This post is photo heavy!



v.butter = vegan butter, a dairy free form of margarine, not from a tub. Comes in stick form, much like real dairy butter. It has less water content than the kind that comes in tub form, making it a good substitute for the real stuff.
Dry ingredients and v.butter


Cutting the v.butter into the dry mix and adding water to form...
...a dough. Wrap and chill until needed, at least 30 minutes.
Sad blueberries and apples waiting to be transformed
Easiest way to cut an apple for pie and the like, is to cut around the core.
Sliced into equal thickness
Cornstarch to thicken up the juices. I used modified corn starch, aka. Cleargel.
Sprinkling of cinnamon
It'll look like this (sugar was added in here too)
Lemons for some brightness
Just a couple of teaspoons
Gently toss

Get everything nice and coated

The juices will start to ooze a little, that's okay!
I like rolling out dough on a flour sack dusted with flour
Get the rolling pin covered too

Roll, roll and roll.
Until it's pretty thin around the edges. I keep the middle a little thicker. This gets put onto a baking sheet.

All that yummy sugared fruit getting poured onto the middle of the pie dough
All the edges getting folded up, it's okay it it's not perfect!
Egg-less egg wash: cornstarch, sugar and baking soda (+water)
Heated until it becomes gel like
The gel gets brushed on the crust and raw sugar is added

In the oven at 400 degrees F. (I used my pizza stone)
40 minutes later, out of the oven
The slices of apples are caramelizing and the berries ready to burst
Nice colour from the faux egg wash, also holds the sugar crystals to the crust


A little macro
Flaky
A little treat of caramelized sugar and juice!
Carefully peeling it off while its still hot
Most of it got crushed and sprinkled back on to the galette, I ate the other piece.
Fifteen minutes of actual work, double, possibly triple that time taking photos and lots of minutes in waiting time. I usually enjoy my pies warm, but I really enjoyed this one at room temperature with a dollop of cold, totally not vegan and full of dairy whipped cream! Rich ate his slice (a fourth of the pie) like a slice of pizza and I kind of did too. 

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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