Gluten-Free Apple Galette
All of the deliciousness of apple pie, but way less fuss to make. Slices of cinnamon spiced baked apples atop a tender, flaky crust that no one will ever guess is gluten free.
Ingredients
- 1 gluten-free pie crust, dough, note 1
For filling
- 3 baking apples, note 2
- ½ lemon, juice
- ⅓ cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
For assembly and baking
- 1 egg
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon turbinado (raw) sugar
- 1 tablespoon apricot jam or jelly
Instructions
- Preheat oven to 350°F (180°C).Peel, halve and core the apples and slice them crosswise ⅛ inch thick. Place the apple slices in a large bowl, add the juice of ½ a lemon, brown sugar, cornstarch, cinnamon, vanilla, and salt and gently toss to coat the apples.
- Place a piece of parchment, the length of a baking sheet onto a flat surface. Lightly dust with gluten-free flour. Turn the chilled dough out onto the parchment paper. Sprinkle the top of the dough with more gluten-free flour and place a second sheet of parchment paper on top. Rolling from the centre outwards, between the two pieces of parchment paper, roll the dough into a roughly 12” circle. Remove the top piece of parchment paper and transfer the dough (including bottom piece of parchment) to a baking sheet.
- Arrange the apple slices on top in slightly overlapping rows, leaving a 1 ½ inch border. Fold the edges of the dough over the apples to create a border.
- Dot the apples with pieces of butter. Lightly beat the egg with 1 teaspoon of water to make the egg wash. Using a pastry brush, brush the egg wash over the crust, and sprinkle with turbinado sugar.
- Bake for 55 – 65 minutes or until the apples are fork tender and the crust is golden brown. Remove from oven and set on a wire rack to cool.
- While the galette cools, make the glaze. In a microwave safe bowl, mix the apricot jam or jelly with 2 teaspoon of water and heat on high for 20 seconds. If the jam or jelly you are using is not smooth, push the mixture through a small sieve. Using a pastry brush, brush the apples with the glaze. Serve warm or at room temperature.
Notes
Note 1: I recommend using my gluten-free single crust pie crust recipe. Make the pie crust dough according to the recipe directions, steps 1 through 6.
Note 2: Use any apple variety that’s good for baking, according to your taste preference. If you’re here in Ontario, some local varieties to try include, Northern Spy, Cortland, Crispin, Idared, Jonagold and McIntosh. You can also use Granny Smith.
Top tips
- Don’t worry about making it look perfect – this is supposed to be a rustic, simple dessert. Don’t stress that the edges of your crust are a little ragged, or your apples aren’t perfectly sliced and arranged. It just gives it more character, and will taste amazing regardless.
- Roll out between parchment paper – the dough is a little wetter/sticker than traditional wheat-based pastry. I find it easiest to roll it out between two pieces of parchment paper to prevent sticking. It also makes it easier to transfer the rolled dough onto the baking sheet.
- Make ahead – the pie crust dough can be made up to 2 days in advance and refrigerated.
- Serve warm – and topped with vanilla ice cream!
- Make it dairy free: this galette is very easy to make dairy free, as the pie crust dough and apple filling are already dairy free, there’s just 1 tablespoon of butter used when assembling the tart. To make dairy free, just replace the butter with your favourite non-dairy butter stick substitute.
- The galette is best served the day it is made. Keep any leftovers loosely covered at room temperature for up to 2 days.
Nutrition
Serving: 1 sliceCalories: 342kcalCarbohydrates: 40gProtein: 5gFat: 20gCholesterol: 45mgSodium: 264mgFiber: 4gSugar: 21g
Nutritional information shown is an estimate only.
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