Vegan Mofo: Apple Galette

I guess it's pretty obvious by now that I use Veganomicon a lot. I've had good luck with pretty much everything in the book so why shouldn't I use it?

We've been getting a lot of apples in our CSA boxes lately and just can't possibly eat all of them so Peter suggested I make an apple galette.

This recipe is incredibly easy and really tasty. It tells you to make individual hearts with the dough but I don't have time for that so I just split my dough in quarters and made a rustic galette big enough for Peter and I. I also, didn't really follow the directions for the filling. I just cut up a bunch of apples, spread the preserves and sprinkled brown sugar and cinnamon over the top.
The recipe also calls for Granny Smith apples. Use what you have on hand, it's okay, really I promise.

VEGAN APPLE GALETTE
All said and done-serves maybe 6-8 people

You will need:
FOR THE CRUST:
2 cups All Purpose Flour (or you can use 1/2 cup whole wheat pastry flour and 1/2 cup whole wheat flour)
1 tablespoon sugar
1 tsp salt
1/2 cup non hydrogenated shortening, cut into cubes and kept cold
1 tsp apple cider vinegar
1/2-3/4 cup very cold water
a fork
plastic wrap
a rolling pin
a lined baking sheet

FOR THE FILLING:
2 large apples (or 4 little ones, use more if they're really small),peeled, cored and sliced thin
2 tablespoons brown sugar
1/4 tsp cinnamon
6 tsp apricot preserves
a little granulated sugar to sprinkle over the crust before baking
canola spray
a spoon


MAKE THE CRUST
In a large mixing bowl, combine the flour, sugar, and salt.
add the shortening cube by cube
cut the shortening into the flour until the mixture is crumbly and pebbly
(this can be done with two knives, your hands or a pastry cutter)
in a measuring cup combine 1/2 cup of the cold water and the apple cider vinegar
add the liquid in 3 batches until the dough holds together when pinched
if it's too dry add more water.
gather into a ball and knead gently a few times
flatten it into a disk and wrap well
chill for 30 minutes
(if you chill longer let the dough sit out for about 15 minutes before using it)

When you are ready to bake the galette- Make your filling and preheat your oven
Preheat the oven to 425*F
mix together the brown sugar and cinnamon in a small bowl

lightly flour a work surface
cut your dough into quarters, in half or use the whole thing whatever you like.
roll out to about 1/4" thick in a circle if you can or something close to it (this is rustic after all)

place the dough on your baking sheet
spread enough apricot preserves over the top of the dough to cover it.
place the apples on top making sure they cover the surface, but leave about a 1 inch border.
They can overlap and don't have to perfect unless you really want them to be.
sprinkle the Cinnamon and brown sugar the apples.
take the edges of the dough and bring them up around the outside of the apples, pinching the dough the hold it in place
spray with canola spray and sprinkle the edges with a little sugar
bake 25-30 minutes until the edges of the crusts are a golden brown apples are tender.
serve warm

enjoy!
xoxo