Rustic Apple Galette
This rustic apple galette is going to amaze you! You will never suspect that the golden buttery crust is gluten-free and grain-free, and the perfectly cooked apple filling takes it completely over the top. One bite and you are going to be in apple pie heaven!
- Prep time
- 1 hr
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large Granny Smith apple, (peeled, cored, and sliced thin)
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- Pinch salt
- 1 tablespoon unsalted butter
- 2 tablespoons water
- 1/2 teaspoon tapioca starch
- 1/4 teaspoon vanilla extract
- 60 grams almond flour
- 50 grams tapioca starch
- 56 grams cold unsalted butter, (cut into small chunks)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Iced water
- 1 egg, (for egg-wash)
Instructions
- 1
Heat a pot over medium heat and add the unsalted butter.
- 2
Mix apple slices with maple syrup, cinnamon, and salt.
- 3
Add apples to the pot, stirring to coat in the melted butter.
- 4
Cook for 1 minute, then reduce heat to low. Cover pot with lid, leaving a slight gap, and simmer for 5 minutes, stirring apples occasionally.
- 5
In a measuring cup or bowl, combine water, tapioca starch, and vanilla. Mix well and set aside.
- 6
Uncover pot and add the tapioca slurry to the apples. Stir to combine.
- 7
Continue to simmer the apples until the sauce has reduced to about half, stirring regularly. This may take about 5 minutes.
- 8
Transfer apple filling to a shallow dish to cool completely to room temperature before making the galette or before transferring to the refrigerator for later use.
- 9
In a mixing bowl, combine almond flour, tapioca starch, salt and sugar.
- 10
Add cold butter chunks to the dry ingredients and use a pastry blender or two knives to cut the butter in until it is coarse in texture.
- 11
Add 2 tablespoons of ice cold water to the mixture and work in with a fork. If dough does not stick together and is still too crumbly when you try to squeeze some together with your fingers, add more ice cold water, 1 teaspoon at a time.
- 12
Transfer dough to a sheet of plastic wrap and use the plastic wrap to help shape the dough into a disc about 1/2-inch thick. Wrap the dough in in the plastic wrap and refrigerate for at least 30 minutes.
- 13
Preheat oven 375F/190C.
- 14
Lay a sheet of parchment paper on a baking sheet and lightly dust the paper with some tapioca starch. (Alternatively, you can transfer the parchment with the galette on it to a baking sheet right before it is about to go in the oven.)
- 15
Dust a rolling pin with tapioca starch and roll out the pie crust dough on the parchment paper to approximately 1/8" thickness, or so it is 7-8 inches across. Working quickly and dust the rolling pin with tapioca starch as necessary to prevent sticking.
- 16
Mound the cooled apple pie filling in the center of the crust, leaving approximately a 1 to 1.5-inch border around it. (You may end up not using all the apple filling sauce.)
- 17
Using a spatula dusted in tapioca starch, gently fold the pastry edges up over the the apple pie filling. Continue all around the apple pie filling.
- 18
If the crust cracks or tears, dust your fingers with tapioca starch and simply pinch any gaps back together.
- 19
Scramble the egg well in a bowl with a fork. Brush the egg wash all over the pie crust.
- 20
Transfer the pie on the parchment to a baking sheet if you did not do that at the beginning.
- 21
Bake for 30 minutes, until the crust is golden brown.