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Digital Subscriptions > Vegan Life > February 2018 > THE Apple OF MY Pie

THE Apple OF MY Pie



Makes 6 Individual Galettes


• 220g (2 cups) plain flour, or whole wheat flour, plus more for dusting

• 1 tbsp organic granulated sugar

• 1 tsp salt

• 80ml (1/3 cup) refined coconut oil, softened

• 1 tsp apple cider vinegar

• 115ml-175ml (1/2-3/4 cup) very cold water

Apple filling:

• 2 Granny Smith apples, peeled, cored, and sliced very thinly (1/8 in or less)

• 2 tbsp organic light brown sugar

• 1/4 tsp ground cinnamon

• 6 tsp apricot preserve

• Rapeseed oil spray, for pan and apples

Prepare the dough:

1 In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the coconut oil by the teaspoon in three batches, but you don’t need to be precise about this; you just want to add it in small chunks. Cut the oil into the flour with each addition, until the dough is crumbly and pebbly.

2 In a measuring cup, combine the vinegar with 115ml (1/2 cup) of cold water. Add the diluted vinegar to the flour mixture in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to 60ml (1/4 cup) more water.

3 Gather the dough into a ball and knead gently a few times until it holds together. Form again into a ball and flatten just a bit into a disk. Refrigerate for about 30 minutes. If you refrigerate it longer, that is fine; but in that case you may need to leave it out for 15 minutes or so until you can easily roll it.

4 Fifteen minutes before you are ready to prepare the galette, preheat the oven to 220°C (Gas Mark 7, 425°F), spray a baking sheet with rapeseed oil spray, and slice your apples. Also, in a small bowl, mix together the brown sugar and cinnamon and lightly grease a baking tray.

5 On a clean, lightly floured surface, roll out the dough into a 12x15 inch rectangle that is 1/4 in thick. It helps if you flour the rolling pin as well, so the dough doesn’t stick. Use a knife to cut four 8 inch hearts from the dough. When you have done four hearts, place them on the prepared baking sheet, roll out your dough scraps, and create two more hearts. Place those on the baking tray as well.

6 Roll in the edges of each heart to create a rimmed crust. You will have to do some pulling on top where the two curves meet, but it doesn’t have to be too precise, as long as you get the general heart shape. Now, take a butter knife and score the rolled edges on a slight diagonal to create a pretty design.

7 Spread a teaspoon of apricot preserves in each crust. Starting from the top, place four apple slices on both sides of the heart, slightly overlapping, to create a fan effect. You might have to press them into the edges if there doesn’t seem to be room; that is perfectly fine. The curved side of the apple slices should go along with the curve at the top of the heart.

8 Spray with a bit of rapeseed spray to keep the apples from drying out, and sprinkle with the brown sugar mixture. Bake for 25-30 minutes, until the edges of the crusts are golden brown.

9 Serve warm, with a scoop of vegan ice cream, if desired.

Per 100g

Calories: 351, Carbohydrates: 43.0g, Sugars: 9.8g, Fat: 17.0g, Saturates: 15.0g, Protein: 4.7g, Salt: 0.21g

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About Vegan Life

Welcome to the February issue of Vegan Life! We have a super issue for you, packed with articles, recipes and interviews. We have spoken to activist Joey Carbstrong about his journey from doing time in a high security prison to animal welfare campaigner. His story is truly inspirational and evidence that it is never too late to move towards a compassionate lifestyle. We also have a wonderful interview with Lucy Holland, AKA Moocylu’s Designs, about her artistic style and some of the problems she has encountered on social media. One of our special features this month focuses on vegan butters and cheeses. Less than five years ago, it was near impossible to find a good cheddar replacement, let alone replacements for haloumi, parmesan, feta and camembert. Now, there are so many vegan cheeses that you are able to make a whole cheeseboard with different flavours, strengths and textures, but without any of the cruelty associated with traditional dairy. We have also put together a roundup of what you can expect from this year’s Vegan Life Live London, which is being held at Alexandra Palace on the 10th and 11th of February. We have shone the spotlight on some of the amazing talks, food, stalls and cookery demonstrations which will be taking place at Vegan Life Live to get you even more excited before the event! Finally, we were lucky enough to speak to an animal rights activist about the rescue of a piglet called Bella from a factory farm in Australia. Bella (who turned out to be male) was in an atrocious state when he was found, but some wonderful people rescued and cared for him and he is now on the road to recovery. With Christmas out of the way and Valentine’s Day on the way, it is the perfect time to stop and consider how we can all be a little more loving, and compassionate to the animals we share this earth with. As ever, please do get in touch and let us know what you are up to. We love to hear from our wonderful readers.