Galette is just a fancy French word meaning rustic pie and who doesn’t love a delicious homemade pie?! This vegan pear galette recipe is made up of a perfectly flakey pie crust and piled high with cinnamon ginger pear slices.
Team pie or team cake? I’m definitely a team cake kinda girl. It’s hard for me to resist cupcakes at any given function. When the weather gets chillier though, nothing beats a slice of warm pie topped with vanilla ice cream. I mean nothing comes close. Pie season is among us and I’m so excited to share with you this vegan pear galette. So delicious sans all the butter. If you are searching for an easy, yet impressive dessert recipe for Thanksgiving, Friendsgiving, or the holiday season, look no further. I got you with this recipe.
Last week I became low key obsessed with searching the internet for the perfect pie crust recipe. To no surprise, the internet is loaded with pie recipes and tips and tricks to making the best pie crust. After TWO full hours of researching, I put my vegan pie crust idea to the test and it did not disappoint. Flakey crust is key to a good tasting pie crust and I wasn’t sure how this would turn out given this recipe does not call for real butter. I took all the research and guess work out of making a vegan pie crust so you don’t have to!
How to make pie crust:
There’s tons of pie crust making methods on the internet. Use oil, use cold butter, be gentle with your hands, put it in a food processor, add vodka…. yes I said add vodka. I was looking for a pie crust method that would be easy to make for average bakers like myself. Here’s the key takeaways from my research and method:
- Keep the fat (in this case coconut oil) and water cold. My coconut oil was scoopable, so not rock solid either. I also filled a liquid measuring cup with cold water and ice cubes and popped it in the freezer 10 minutes before starting. If your coconut oil is liquid, you can stick that in the fridge before starting too.
- Keep your fat in large chunks. A lot of sources out there say the butter should be in “pea size pieces” but other sources say different size clumps are better. I added the solid coconut oil to my food processor and pulsed a couple times before adding water.
- Rest, knead, roll, rest. Let the dough “rest” in the fridge in between steps. Again, this is all to create a flakey crust.
See the noticeable pieces of coconut oil in my pie dough after it is rolled out? This is actually a good thing. It means the coconut oil has not fully melted and it will produce a flakey crust when baked.
If you implement these tips I assure you your pie dough will turn out as delicious as mine did. Baking is a science and each step plays a crucial part in the outcome. As I said though, I researched and found many different ways to make pie crust, so there’s no “perfect” way. If you have any other tricks up your sleeve I would love to hear from you! Seriously, I love to learn about different baking techniques.
What makes this vegan pear galette so good?
Perfectly flakey crust and the pears are so delicious with cinnamon, ginger, and vanilla. This is such a cozy dessert for any occasion. Since a traditional galette is rustic, theres no need to have a perfectly round dough and the edges do not need to be perfect. In fact, thats what makes a galette a galette!
If you tried this vegan pear galette let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Pear Galette
This vegan galette is made up of a perfectly flakey pie crust and piled high with cinnamon ginger pear slices. Baked to perfection, you won't believe how simple this dessert recipe is to make.
- 1 1/2 cup all purpose flour
- 1/2 teaspoon cane sugar (plus extra for top of crust before baking - optional)
- 1/4 teaspoon salt
- 1/2 cup coconut oil solid
- 8 Tablespoons ice water
- 3 pears sliced (about 2 cups)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon pure vanilla extract
- 1/2 Tablespoon all purpose floud
- 2 Tablespoons brown sugar
- 1/2 teaspoon lemon juice (about 1/4 lemon squeezed)
Preheat oven to 400 degrees Fahrenheit
If coconut oil is not solid, put in fridge to solidify. Put cup of water with ice cubes in freezer.
In the food processor, add flour, sugar, and salt. Pulse 2-3 times.
Add solid coconut oil and pulse 5-6 times until slightly mixed
Add ice water 2 Tablespoons at a time until dough-like consistency (see image above, it took me between 8-10 Tablespoons)
Using a rubber spatula, pour dough on sheet of plastic wrap. Wrap dough into ball and place in fridge for 30 minutes to rest
Remove dough from fridge and place on lightly floured countertop. Knead dough 3-4 times max! Using a rolling pin, roll out into a 8-10 inch diameter circle.
Transfer to a baking sheet and put in fridge for 10 minuted to rest
In a medium mixing bowl, add all the ingredients for the filling and mix well. Set aside.
Remove dough from fridge and place pear slices in a circular pattern. Make sure to tightly pack the pears in because they shrink a bit when baking. Leave a 1/2-3/4 inch border around the pie dough.
Gently fold edges of pie dough towards the center around all the sides. Sprinkle cane sugar on top of dough and on top of pear filling.
Bake for 40-45 minutes
Let cool for at least 10-15 minutes before cutting
Notes: I researched many methods and techniques for making my vegan pie crust. The recipe for this vegan pear galette is loosely adapted from this Whole Food’s pie crust recipe.