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    Home » Recipes » Pies & Tarts

    Easy Apple Galette with Maple Drizzle

    Published: Sep 27, 2017 · Last modified: Apr 26, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote
    Paleo Apple Galette: 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! | stressbaking.com

    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 rustic apple galette! Easier than making apple pie.

    Paleo Apple Galette: 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! | stressbaking.com

    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 my husband 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 is pretty easy (mostly because I left the hard work to the experts).

    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. 

    Prepping an apple galette

    The great ghee debate for paleo

    I love 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 regimen.

    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.

    Paleo Apple Galette: 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! | stressbaking.com
    Paleo Apple Galette: 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! | stressbaking.com

    Gluten free pie crust (if not paleo)

    If you’re not paleo — but still gluten free and just getting used to it — using a boxed gluten free pie crust mix made my life a lot easier. 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. 

    But if you are paleo, I love this easy recipe for a paleo pie crust.

    Paleo Apple Galette: 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! | stressbaking.com

    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:

    Paleo Apple Galette: 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! | stressbaking.com

    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. 

    Paleo Apple Galette: 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! | stressbaking.com

    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.

    Paleo Apple Galette: 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! | stressbaking.com

    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:

    Paleo Apple Galette: 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! | stressbaking.com

    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.

    This apple galette 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. 

    Paleo Apple Galette: 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! | stressbaking.com

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Paleo Apple Galette: 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! | stressbaking.com

    Easy Apple Galette with Maple Drizzle

    5 from 1 vote
    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!
    Print Recipe Pin Recipe
    Prep Time 1 hour 15 minutes
    Cook Time 40 minutes
    Total Time 1 hour 55 minutes
    Servings 6 slices

    Equipment

    • Mixing bowls
    • Nonstick silicone mat
    • Parchment paper
    • Rolling Pin
    • Rolling pin rings
    • Pastry brush
    • Food processor

    Ingredients
      

    Crust:

    • 1 paleo pie crust, can substitute your favorite recipe or premade pie crust dough if not paleo
    • 12 tablespoons grass-fed butter or ghee
    • 6 tablespoons ice water
    • Egg yolk, lightly beaten

    Filling:

    • 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
    • ½ 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

    Instructions
     

    • Prepare crust according to package directions.
    • Since you only need one crust for the recipe, if your recipe makes more than one, 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!

    Notes

    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!
    Non-paleo (but gluten free) pie crust: Try a 16 ounce bag of Bob’s Red Mill Gluten Free Pie Crust Mix.

    Nutrition

    Calories: 498kcal | Carbohydrates: 34g | Protein: 5g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 77mg | Sodium: 11mg | Potassium: 220mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Reader Interactions

    Comments

    1. S

      September 01, 2021 at 6:01 pm

      Bob’s Red Mill Gluten Free Pie Crust Mix is not paleo.

      Reply
      • Leslie Kiszka

        September 01, 2021 at 6:11 pm

        You’re absolutely right, thanks for the catch! Looks like when I migrated to my new recipe card format, some of the info got mixed up/lost. The link for the Bob’s Red Mill Gluten Free Pie Crust Mix was supposed to be included as a gluten free (not but paleo) recommendation. Just fixed that – thanks again!

        Reply

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

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