This rustic apple galette is going to amaze you. You will never suspect that the golden, buttery crust is gluten and grain free, and the perfectly cooked apple filling takes it completely over the top.
Prep time: 1 hour
Baking time: 40 minutes
- 1 large Granny Smith apple, peeled, cored and sliced thinly
- 1 tbsp butter
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
- pinch of salt
- ¼ cup water
- 1 tsp tapioca starch
- ¼ tsp vanilla extract
- 60g almond flour
- 50g tapioca starch
- ¼ tsp salt
- ¼ tsp caster sugar
- ¼ cup cold butter, cut into small chunks
- ice-cold water
- 1 egg, for egg wash
Heat a pot over medium heat and add the butter.
Mix the apple slices with the maple syrup, cinnamon and salt.
Add the apples to the pot, stirring to coat in the melted butter.
Cook for 1 minute, then reduce the heat to low. Cover the pot with a lid, leaving a slight gap, and simmer for 5 minutes, occasionally stirring the apples.
In a measuring cup or bowl, combine ¼ cup water, 1 tsp tapioca starch and ¼ tsp vanilla. Mix well and set aside.
Uncover the pot and cook for another 1–2 minutes. Take a small bite out of an apple slice to check if it is at your desired doneness.
Stir the water mixture well and add to the apples in the pot. Stir the apples with the water mixture until the sauce thickens, about 1 minute.
Transfer the apple filling to a shallow dish to cool completely to room temperature.
In a mixing bowl, combine the almond flour, tapioca starch, salt and sugar.
Add the cold butter chunks to the dry ingredients and use a pastry blender or two knives to cut in the butter until it is coarse in texture.
Add 1 tbsp ice-cold water to the mixture and work it in with a fork. If the 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 tsp at a time.
Shape the dough into a puck shape and wrap in cling film. Refrigerate for 1 hour.
Making the galette:
Preheat oven to 190°C.
Lightly dust a sheet of parchment paper with some tapioca starch.
Dust a rolling pin with some tapioca starch and roll out the dough on the parchment paper to approximately ¼-inch thickness. Work quickly so as not to soften the dough too much. If the dough becomes too soft, place it back in the fridge for 15 minutes.
Mound the cooled apple filling in the centre of the crust, leaving approximately a 2-inch border around it.
Gently fold the pastry edges up over the the apple filling. Use a spatula dusted in tapioca starch to help to pull up the crust from the parchment paper. If the crust tears, simply pinch any gaps back together with your fingers. Continue all around the apple filling.
Scramble the egg well in a bowl using a fork. Brush the egg wash all over the pie crust.
Transfer the pie on the parchment paper to a baking tray.
Bake for 30–40 minutes, or until the crust is golden brown.
- Use whichever apple you like for apple pies. Granny Smith are good go-to apples, but you can also use Jazz, Pink Lady, Gala, etc.
- Using two apples may be too much filling for the galette. I would go for no more than 1½ if you want there to be more apple filling.
- If you will not be using the apple filling on the same day as cooking it, store it in the refrigerator in a sealed container until you are ready to use it. It will be good in the refrigerator for up to 1 week.
- Sprinkle sugar on the pie crust after you brush it with egg wash, if desired.
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