Gluten-Free Apple Galette
This Gluten-Free Apple Galette is simple but impressive. The rustic crust is flaky, and the filling is packed with fall flavors.
Ingredients
- 1 gluten-free pie crust dough Use one crust from Go Gluten Freely's easy gluten-free pie crust recipe, or use store-bought Sweet Loren's Gluten-Free Pie Crust.
- 2 apples cored and sliced (not peeled), approximately ⅛-inch thick slices
- 3 tablespoons dark brown sugar packed
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons butter cut into ¼-inch cubes
- 1 large egg beaten
- 1 teaspoon water
- 1 tablespoon sugar
Instructions
- Preheat oven to 400℉.
- On parchment paper, roll out pie crust dough to approximately 12" round. The edges can be uneven, adding to the beautiful, rustic appearance of the galette.
- Return the dough to the fridge while preparing the filling.
- Toss sliced apples, brown sugar, lemon juice, cornstarch, and cinnamon in a large bowl until the apples are coated.
- Transfer the dough and parchment paper to a baking sheet. Arrange overlapping apple slices on top of the dough in two circles, starting with the outer circle 2" from the edge of the crust. Then fill in the center of the galette with a smaller circle of apples.
- Fold the edges of the dough toward the center, pleating occasionally as you fold. Dot apple filling with butter.
- In a small bowl, beat the egg and water, then brush it on the crust. Sprinkle the crust with sugar. For best results and a flaky crust, chill the prepared galette in the refrigerator for 10 minutes before baking.
- Bake in the bottom third of the oven at 400℉ for approximately 40-45 minutes until the apples are tender and the crust is golden.
- Carefully transfer the galette to a wire rack and cool for 10 minutes before slicing.
Notes
The Best Apples: Choose apples that are firm, sweet, and tart, like Honeycrisp or Pink Lady Apples. If you prefer either sweeter or more tart, choose Fuji or Granny Smith, respectively. Leave the skin on for a beautiful, rustic appearance and for more nutrients.
Cold Dough for a Flaky Crust: For the best, flaky, gluten-free crust, cold pie dough is key! Return the dough to the refrigerator 1) after rolling it out, while you prepare the filling mixture, and 2) after assembling the galette (place the whole thing in the refrigerator), before baking. This will firm up the butter in the pie crust,
Dairy-Free Option: Replace the butter in the recipe with non-dairy butter and verify your crust is dairy-free. (store-bought, gluten-free, dairy-free crust: Sweet Loren's Gluten-Free Pie Crust)
Holiday Gluten-Free Apple Cranberry Galette Variation: Add ¼ cup of cranberries. Increase the brown sugar used to coat the apples to ¼ cup. Sprinkle the cranberries on top of the apple circles before folding over the edges of the crust.
Storage: Store at room temperature for 1-2 days. Best served warm and fresh!
Nutrition
Calories: 199kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 134mgPotassium: 90mgFiber: 2gSugar: 11gVitamin A: 143IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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