Apple Galette, Gluten-Free and Easier than Pie!
Apples and spice go together so well! Just about all they need is a little something to wrap around them while they bake…like some pastry crust. I’ve made a lot of gluten-free apple pies, but none of them were any better than this galette.
I like the form of a galette for baking the fruit filling. A galette doesn’t have a seam around the edge to come unsealed and leak sticky syrup all over the pie pan, the oven, the rack and everything else. I don’t miss the taste of the thick, crimped dough in the seam, either. Best of all, the way the pastry folds back over the filling from the edge makes a rustic, eye-appealing dessert that is also easy to serve.
When I began seeing galettes made with different fillings, I knew the first one I would make ought to be with apples.
Here is a simple, gluten-free recipe for dessert which can be made with a variety of sweeteners, depending on what you like. With my family, the traditional sugar is usually most popular. For me, I’ve found that less refined sweeteners like agave, honey or palm sugar work better.
- 1 each 9 inch pie crust, gluten-free (I like this one from the Gluten-Free Homemaker)
- 5 cups apples, peeled, sliced
- 1 cup sugar (OR 1/2 cup agave, honey or palm sugar), more or less to taste
- 2 tablespoons sweet rice flour (OR cornstarch)
- 1 teaspoon cinnamon
- 1 tablespoon butter (OR dairy-free margarine), optional, but a little adds a lot to the flavor
Prepare the crust, rolling out between wax paper or parchment.
Transfer the crust to the pan. Don’t trim it, but instead leave the extra to lay over the edges of the pan for the moment.
Sprinkle the sweet rice flour (or cornstarch) and the spice around in the bottom of the crust.
Mix the sliced apples with the sugar, agave, honey or palm sugar.
Pour the apple mixture into the crust.
Dot the apples with butter or margarine.
Fold the extra crust in over the apples, patching any breaks by pressing the dough back together with your fingers.
Bake at 375 degrees F. for 15 minutes, then at 350 degrees F. until you can see the filling bubbling -- probably about another 20 to 25 minutes.
The crust should be a delicate golden brown by this time. If it isn't brown enough, turn the temperature up another 25 degrees and bake for a few minutes longer, watching carefully.
If the crust browns too fast, cover the edges with a strip of foil to keep them from burning.
Cool on a rack.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It is a wheat-free recipe, also barley-free and rye-free. You can make it casein-free, dairy-free and lactose-free, too, if you like, and you can use your choice of sweeteners, too.
Enjoy some of this any day of the week, or make it especially for a gluten-free, refined sugar-free holiday meal. Depending on the crust and the margarine you use, it can easily be casein-free.
We usually like to have apple pie with our Thanksgiving dinner. My husband has developed a tradition of snitching some Pumpkin Pie before dinner. Then he has apple pie after dinner. This year I’ll be making a galette instead.
Have a blessed and happy Thanksgiving!
Simply Sugar and Gluten-Free’s Holiday Thursdays
Frugal Follies’ Frugal Food Thursday