Tart apples combine with the sweet flavors of cinnamon, honey and coconut sugar, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall galette!
I feel obligated to warn you that the recipe you’re going to see in this post is intended for up to six people, and Bill and I ate it in a single sitting because it was so freaking good. I would say that I’m sorry that I didn’t have any leftovers to share with my coworkers, but I’m really not even a little bit sorry.
It’s just… it’s so good. And it’s so easy. Even the crust, which is gluten free, is easy (mostly because I left the hard work to the experts and we’re going to use a boxed mix since I’m still a GF pastry newbie).
So, yeah. Just wanted to make sure you know what you’re getting into, because I don’t have much self control and if you don’t either… well, I can relate. Just know that if you do the same, there will be zero judgment from over here.
The great ghee debate
One of the things I’m just not willing to give up as part of this new paleo lifestyle is my apple pastries. Apple strudel, apple pie, apple turnovers, and apple galettes. I’m not giving them up. You can’t make me.
I’m one of the types who is okay with using butter or ghee (in moderation) and still considers it paleo. I’m not sitting down with a tub of butter and a ladle to shove it in my face, so using it in pastry crust isn’t against my paleo religion.
Some of you may disagree with that, and that’s completely okay because you are a much better and stronger person than me. I just can’t give it up, man. I can’t. YOU CAN’T MAKE ME.
So that’s my disclaimer – this recipe includes some butter in the crust, so if you can’t roll with that (get it? because dough?) feel free to bid me farewell and I’ll see you around the interwebs.
Gluten free pie crust
Using boxed gluten free pie crust mix made my life a lot easier – and until I’ve perfected my own crust recipe, I have no shame in continuing to use it.
It is a bit more delicate than normal pie crust that includes gluten, so while you don’t have to worry about kneading it too much and it becoming tough, you have to be more concerned with it breaking when you go to roll it and fold it. So, use a light touch and everything will be juuuuuuuuuust fine.
Getting a golden pie crust
I like a nice deep golden sheen on my crust, so I opt for the pure egg yolk wash method. You can feel free to do whatever you want, that’s just my personal preference.
Just lightly whisk an egg yolk and use a pastry brush to coast the top of the crust.
Look at it, all fresh out of the oven. Look and that color. Look at that bubbly cinnamon filling:
Layering the apples
I’m not a big proponent of the perfectly layered apples in my galettes.
The first reason being that I inevitably find a way to shift it too much and knock them around, and the second reason being that it takes longer and ain’t nobody got time for that.
I make galettes because they’re easier than pies, so let’s not add more steps or time to the process.
Add a maple drizzle!
And now, we’re going to add a maple drizzle. Don’t worry though, we’re not talking powdered sugar and maple extract.
We’re talking soaked cashews, real maple syrup (the GOOD stuff, people – I’m in New England, don’t insult me), vanilla extract and a pinch of salt – you can also add maple extract if you want to make the flavor more pronounced.
Personally, I enjoy the slightly nutty flavor you get from the cashews. Give it a shot, taste it, see how you feel, and then add the extract if you still feel like you need it.
And I just had to include this next shot because I laughed out loud when I found it during my editing. I was shooting these photos on my balcony because the lighting was good, and… well, it appears I had a fan of my work that joined in.
Say hello to Mr. Bee:
Okay, I’m just gonna be real with you and tell you to go ahead and make two because resistance is futile. Experiment with different apples and the flavors of the maple icing, and then whip this up as the perfect dessert for a holiday gathering.
It’s perfectly imperfect, and that’s what I love about it.
Now go make this and try not to eat the entire thing in one sitting like we did. That’s a real, genuine challenge.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!Print
Tart apples combine with the sweet flavors of cinnamon, honey and coconut sugar, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall dessert!
- 16 ounce bag Bob’s Red Mill Gluten Free Pie Crust Mix (aff link)
- 12 tablespoons grass-fed butter or ghee
- 6 tablespoons ice water
- Egg yolk, lightly beaten
- 3 large (or 4 medium) apples, peeled, cored, and sliced (I use a mix of Cortland and McIntosh)
- 1 tablespoon lemon juice
- 1 tablespoon raw honey
- 1 tablespoon coconut sugar
- 1 tablespoon tapioca flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of salt
Maple icing drizzle:
- 1 cup raw unsalted cashews, soaked in boiling water for 1 hour
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon almond extract or maple extract (if you want the maple flavor to be more pronounced)
- Pinch of salt
- Prepare crust according to package directions.
- Since you only need one crust for the recipe, wrap one half of the dough in plastic wrap and store in a sealed plastic bag in the freezer. Or be like me and double the rest of this recipe to make two galettes right now!
- Flatten the dough you will be using, wrap in plastic wrap and store in the fridge for at least an hour.
- When your dough is almost done chilling, preheat oven to 350°F.
- Add all filling ingredients in a medium mixing bowl and toss to combine.
- On a large sheet of parchment paper or silicon baking mat, roll out your pie dough into a roughly 12″ circle.
- Add filling into the center, leaving a couple inches of space around the edges.
- Carefully fold the edges of the crust up and around filling, working in small folds in one direction and lightly pinching each fold together to ensure they stay in place.
- Brush the crust with lightly beaten egg yolk.
- Carefully transfer your parchment paper/silicon mat with the galette to a baking sheet and bake for 40-45 minutes, or until crust is crispy and golden brown.
- Let cool on baking sheet.
Maple icing drizzle:
- In a food processor, combine all ingredients and pulse until combined and smooth, scraping down the sides as needed.
- Transfer to a piping bag and drizzle as much as you want on your finished galette. Cut into 6 slices, serve immediately and enjoy!
Prep Tip: If you can, roll out your dough onto the baking sheet you’re going to use and prep it on there. This way so that you don’t have to worry about moving the galette and it cracking or falling apart!
Storing extra maple icing: Keep extra icing in an airtight container in the fridge for up to a week. It’s delicious on ice cream, pancakes, french toast – the list goes on and on!
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: apple galette, gluten free galette, apple tart, galette recipe, rustic apple tart