Raise your hand if you are intimidated to make pies?
I personally am raising both my hands right now.
For some reason, pies are one of those desserts that make me a little anxious. Although I personally adore them, I always feel like so many things can potentially go wrong: the crust might be under baked or over baked. The filling might be too liquidy and soak through the crust. The crust might fall apart or be hard as a rock. Yep, I have actually thought about it a lot and all these potential scenarios have stopped me from actually creating pies and sharing them on my blog.
You might wonder, what would be an alternative to pies? The answer is simple: galettes.
Galettes are wonderful in that they are meant to be perfectly imperfect. It’s ok if your crust breaks a little. You don’t have to worry about garnishing it with an intricate lattice or fancy patterns. They are wonderful simply as they are.
The crust of this beautiful Cherry Apricot Galette is made of gluten free all-purpose flour (I used Bob’s Red Mill 1:1 Baking Flour), granulated sugar, ice cold water, and salted vegan butter. I have made about half a dozen variations of this recipe with various flours from substituting all the gluten free all-purpose flour with regular all-purpose flour or whole wheat flour, to using a 1:1 mixture of both all-purpose and whole wheat flour, and even to substituting 1/2 cup of flour with the same amount of tigernut, oat or almond flour. The possibilities are truly endless!
I think that using vegan butter in this recipe works wonderfully as it infuses the crust with a traditional buttery flavor. However, if you do not have vegan butter on hand, feel free to substitute it with hard refined coconut oil.
Now let’s talk about this galette’s filling! It features 2 seasonal fruits: sweet, juicy cherries and firm, slightly tart apricots.
The cherries are cooked down in a mixture of maple syrup and vanilla extract then broken down to form a sort of jam. This mixture is spread on the crust then topped with fresh apricot slices that have been tossed in a bit of granulated sugar.
Fold over the sides of the crust. Brush them with plant based milk, sprinkle them with turbinado sugar and bake until nice and golden before enjoying warm or cooled.
Well, this will be the very last stone-fruit recipe of the season! It has been really fun playing with them all spring and at the beginning of the summer.
I truly hope you try this recipe. My brother who is a super picky eater, especially when it comes to desserts, absolutely loved it so I hope you will too!
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
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