This rustic apple galette combines delicious, apple pie filling with the pie crust that people don't know is gluten free until you tell them, and it's easier to make than apple pie!
For anyone who is intimidated by making pie with a traditional rolled crust, a galette is a great place to start! This easy apple galette is made with pie crust, so you have the wonderful, homemade flavour of apple pie without any of the challenges of transferring pie crust into a pie plate. Just leave it on the parchment where you rolled it. As for folding in the sides, it's supposed to look rustic. You really can't get this wrong!
What You'll Need
- Apples - Courtland, Gala, Golden Delicious, Honeycrisp, Spartan, and Northern Spy are all good for making pie, but I just use whatever I have on hand. Sometimes it's a mixture.
- Lemon Juice - This helps to keep your apples from turning dark. You'll have half a lemon left over for another use.
- Raw Sugar - I use raw sugar, because it's the least processed sugar that doesn't affect the taste.
- Cinnamon - Ceylon cinnamon, or "true cinnamon," is the more nutritious choice.
- Gluten Free Pie Dough - Use my recipe for the pie crust that people don't know is gluten free unless you tell them!
- Egg - Bushing some egg over the top of the pie helps it to brown nicely and keeps those little grains of sugar in place. Since it's mostly for aesthetic purposes, you can leave it off if you're in a hurry.
How Do You Make an Apple Galette from Scratch?
Toss the apple slices with lemon juice, sugar, and cinnamon. Let that mixture sit while you roll out the crust.
Dust parchment paper and rolling pin with a little gluten free flour. Roll out the pie crust until it's about 13 inches (33 cm) in diameter.
Arrange the apple slices in the centre of the crust, leaving space around them for folding in.
Fold the edges in over the filling in the centre, leaving some filling exposed.
Brush some egg over the top. Sprinkle it with a little extra sugar.
Bake the galette until the crust is golden and the apples in the centre are soft.
A pie is baked in a pie plate. It has either a bottom crust, a top crust, or both. A galette is baked on a flat sheet with crust from the bottom roughly folded up over part of the filling. Both may have either sweet or savoury filling. A galette is more rustic than a pie.
Apple galette is best on the day it's made, but it can be made a day or two ahead and kept, well-covered, in the refrigerator.
Yes, apple galette will freeze nicely. Just be sure that it has been sealed in a sturdy container or wrapper with most of the air squeezed out.
More Apple Recipes
- Gluten Free Apple Pie
- Instant Pot Butternut Squash Soup with Apple
- Fresh Grapefruit Salad with Apple on Greens
- Gluten Free Applesauce Muffins with Raisins
- Gluten Free Applesauce Spice Cake
- Rolling Pin
- baking sheet
- 1 single (400 g) gluten free pie crust
- 2 tablespoons (20 g) white rice flour (or other gluten free flour for rolling dough)
- 3 cups (330 g) sliced apples
- juice of half a lemon
- 3 tablespoons (47 g) raw sugar (Save ½ teaspoon (2.5 g) to sprinkle on top.)
- 1 teaspoon (2.6 g) ground cinnamon
- 1 small egg beaten
- Preheat oven to 425°F (218°C).
- Peel, core, and slice the apples, tossing them in lemon juice to keep them from discolouring.
- Add all but ½ teaspoon of the sugar and all of the cinnamon to the apples and stir. Set aside while you prepare the crust.
- Dust parchment paper and rolling pin with white rice flour. Roll pie dough into a flat, round shape about 13-inches (33 cm) in diameter on the sheet of dusted parchment paper.
- Arrange the apple filling into the centre of the crust, leaving 2 - 3 inches (5 - 7 cm) around the edge for folding.
- Fold in the edges of the crust all the way around the galette, leaving some filling exposed in the centre.
- Brush some beaten egg over the top of the pastry. Sprinkle it with reserved raw sugar.
- Slide the whole thing, parchment and all, onto a baking sheet. Bake at 425°F (218°C) for 10 minutes.
- Reduce the heat to 350°F (177°C), and continue to bake for another 25 or 30 minutes, until the apples are soft when poked with a knife. If your galette is browning too quickly, cover it with foil for the last 10 - 15 minutes of baking.
- Lemon juice helps to keep the sliced apples from turning brown.
- Letting the apple slices to sit with sugar for a few minutes allows the sugar to be dissolved into the apple juices.
- Serve apple galette warm or at room temperature.
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