This Galette was so delicious and tasted just like an apple pie, but much easier and healthier using bought, pre-made, gluten free crust. I like to top mine with coconut whip cream or dairy free vanilla ice cream!
Ingredients
Recipe serves 6-8
8 apples (I used a combination of MacIntosh and Northern spy)
3/4 cups coconut sugar
2 tbsp corn starch
1 tsp cinnamon
1/4 tsp ground nutmeg
pinch of salt
2 frozen gluten free pie crusts (thawed in the refrigerator)
1 egg
gluten free flour
coconut whip cream or dairy free vanilla ice cream to serve
Preparation
Preheat oven to 350ºF. Line and lightly greased round baking sheet with parchment paper. Set aside.
Remove the crusts from the refrigerator and set them aside while you prepare your apple filling.
Wash, peel, and core apples. Slice into 1/4 inch thick slices.
Place apples in a large bowl.
In a separate small bowl, add sugar, cornstarch, cinnamon, nutmeg, and salt. Mix to combine.
Add mixture to apples, mix well until all the apples are evenly coated with the sugar mixture.
Dust a work surface with flour. Remove both crusts from their tins and combine them into one ball of dough. I like to dust my hands and a rolling pin with flour, so the dough is easier to work with. The dough will be pretty sticky. Add some flour to the dough, a little at a time, while you kneed it until it is no longer sticky, and it can easily be rolled out with a rolling pin. Roll out the dough to measure approximately a 15"x 15" square, more or less.
Add more flour to the rolling pin. Carefully roll the dough onto the rolling pin and roll it out onto the parchment-lined sheet pan.
With a slotted spoon, add the apples to the center of the dough. Reserve 1/4 cup of the juice from the apples for later use. Spread the apples out, leaving about an inch or so of a border. Fold in the border to form a crust around the apples. Pour remaining juices from the apples over top. In a small bowl, whisk the egg and brush it over the crust. This will give the crust a nice golden colour.
Bake for approximately 25-30 minutes or until crust is golden brown. I like to place a sheet of parchment paper on the rack above to prevent the crust from burning. When the galette is done cooking, remove from oven and brush the apples with the remaining 1/4 cup of juice from the apples.
Serve with coconut whip cream or dairy free vanilla ice cream.
ENJOY!
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