… Apples and Butternut Squash in a Pie? Yes! And the Fall Pairing is Delicious!
It’s that delicious time of year when we get to guiltlessly indulge in fresh, crisp apples and the rich, hearty squashes, pumpkins, and gourds that come in at Fall harvest. What’s better than enjoying these in dishes throughout the season? Pairing them!
This recipe may sound a bit strange, but I assure you that the combination of flavors isn’t. By using apples that will hold their shape well when baked, such as Cortland, Honey Crisp, and Granny Smith, and cutting the squash and apples into fairly consistently sized chunks, they cook to the same doneness. To make this gluten-free, dairy-free apple butternut squash galette pie recipe super easy, I’ve made a single crust, filled the center, and simply folded over the edges onto the top of the filling. I love the way this looks – it gives the “pie” a rustic look. The French refer to this filled, flaky pastry dough structure as a galette. I see it and just say, “Yum!”
I’ve made galettes in the past and have not placed them into a dish to bake, but with this recipe, I completed the steps to the point of folding the crust over the filling, then I simply transferred the parchment and pie into a 9×9 baking dish. This way I knew the crust would hold its shape and keep the contents confined. A little of the thickened juices flowed over the edges of the crust, but baked into a caramel-type glazing. Once the pie was finished baking and had completely cooled to room temperature, I was able to remove it from the pan and parchment, and I had a beautifully self-contained apple butternut squash galette that I could place on a plate and serve. It made a captivating presentation. This could be served with dairy-free ice cream, or a dollop of dairy-free whipped cream, for extra pizzazz, but I didn’t think it needed it.
Gluten-Free, Dairy-Free Chunky Apple Butternut Squash “Galette” Pie
Ingredients
Ingredients for filling:
- 1/3 cup plus 2 teaspoons vegan butter or margarine - I use Earth Balance Natural Buttery Spread - soy free - red tub
- 3/4 cup brown sugar
- 1 Granny Smith apple, peeled, seeded, and cut into cubes
- 2 other pie or baking apples, peeled, seeded, and cut into cubes - I used Cortland and Honey Crisp apples
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 teaspoon cinnamon
- 2/3 teaspoon nutmeg, freshly grated if possible
- 1/4 teaspoon almond extract, optional
- 1/8 teaspoon salt
- 1 Tablespoon arrowroot powder or cornstarch
- 2 teaspoons water
Ingredients for 1 9-inch pie crust:
- 1 1/2 cups (180g) gluten free all-purpose flour, plus extra for rolling out crust - I use Authentic Foods Bette's 4 Flour Blend or my homemade flour blend
- 1/2 cup (8 Tablespoons) vegan butter, frozen - I use Earth Balance Natural
- 1/8 teaspoon kosher salt
- 3 1/2 Tablespoons ice water
- 1 egg white, optional for vegan recipe
- 1 teaspoon water, optional
- 1 teaspoon sugar for dusting top crust, optional
Directions
- Preheat oven to 425ºF.
- Melt 1/3 cup vegan margarine over low heat, in a large skillet. Add brown sugar, apples, squash, cinnamon, nutmeg, almond extract, and salt. Stir and simmer about 5 minutes.
- Combine water and arrowroot powder. Whisk together. Stir mixture into apple-squash filling. Simmer about 5 more minutes, stirring frequently, until sauce has thickened. You should be able to coat the back of a spoon with the filling, then run a finger through it and leave a void. Remove from heat and let stand while preparing crust.
- Combine flour, vegan margarine, and salt In a food processor. Pulse quickly to create pea-sized crumbs. Add ice water and pulse quickly until dough ball forms. Don’t over process. Transfer dough to lightly floured piece of parchment paper large enough to roll out crust. Dust lightly with flour, then cover with another sheet of parchment paper. Roll dough out gently, large enough to add filling in center and have enough crust for folding over. Add slightly cooled filling to center of dough, then (using the parchment for support) gently and quickly fold over the extra dough onto the top of the filling. The dough will not reach to the center and will leave some filling uncovered. Perfect. Place 2 teaspoons vegan margarine to top of uncovered filling.
- Transfer galette to baking dish by gently lifting the four corners of the parchment paper and placing parchment and galette into dish. Fold back the parchment paper so it won’t come in contact with the heating element in your oven. Trim paper if necessary, leaving enough to later lift the galette from baking dish.
- Stir together egg white and water, if using. Lightly brush over crust. Sprinkle with sugar, if using.
- Bake at 425ºF on center rack of oven for 15 minute. Reduce heat to 375ºF and continue baking about 30-35 minutes, or until crust is golden and filling is bubbly and thick.
- Transfer baking dish to cooling rack and cool to room temperature before cutting or covering and chilling in fridge.
- Serve cold, room temp, or warm (by heating in microwave 10-20 seconds). Dollop with non-dairy whipped cream or ice cream if desired.
- Safe food is a journey ... Thrive!™
*This recipe appeared first on Daily Forage and is shared on Gluten-Free Fridays at VegetarianMamma.com.
Safe food is a journey … Thrive!™
Other recipes you might enjoy:
Cherry Pie Pockets
Rustic Apple Peach Pie
5 Comments
Leave a Reply to Cindy (Vegetarian Mamma) Cancel reply
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What a fun combo! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy
Thank you for this recipe, it’s a hit in our home! In the last week I’ve made 4 pies already and they disappear fast! 🙂 The only change Ive made is mixing arrowroot powder with lemon juice instead of water for more tangy flavor.
So nice of you to take the time to share your thoughts and your trials. I love pie – and yes, mine disappear quickly, too quickly sometimes. Your suggestion for using lemon juice instead of water for more tangy flavor is a great one. I’ll be sure to try it. Sometimes the simplest adjustments bring such delicious results. And are often overlooked. 😉 I look forward to more tips when you want to share them. xConnie
Do you have a keto version of this delicious looking recipe? I know I could replace apples with chayote squash, but not sure about the rest..
Hi Tricia. Chunky Apple Butternut Squash Pie is one of my favorite fall-flavored desserts. I’ve not yet tried a keto version of this recipe. I’m not savvy on all the aspects of keto requirements. To reduce the glycemic index, you could certainly substitute coconut sugar for the brown sugar, and reduce the quantity as well. And recently I’ve been playing with using only homemade date puree in place of any processed sugar, with good results (recipes coming soon). But, again, honestly I don’t know if these suggestions are acceptable on the keto plan, so please forgive me if I’m way off base. Just suggestions. 😉 Good luck. Thanks for the question. Questions typically prompt curious investigation on my part. xConnie