This rustic apple galette is going to amaze you! You will never suspect that the golden buttery crust is gluten-free and grain-free, and the perfectly cooked apple filling takes it completely over the top. One bite and you are going to be in apple pie heaven!
Heat a pot over medium heat and add the unsalted butter.
Mix apple slices with maple syrup, cinnamon, and salt.
Add apples to the pot, stirring to coat in the melted butter.
Cook for 1 minute, then reduce heat to low. Cover pot with lid, leaving a slight gap, and simmer for 5 minutes, stirring apples occasionally.
In a measuring cup or bowl, combine water, tapioca starch, and vanilla. Mix well and set aside.
Uncover pot and add the tapioca slurry to the apples. Stir to combine.
Continue to simmer the apples until the sauce has reduced to about half, stirring regularly. This may take about 5 minutes.
Transfer apple filling to a shallow dish to cool completely to room temperature before making the galette or before transferring to the refrigerator for later use.
Pie Crust:
In a mixing bowl, combine almond flour, tapioca starch, salt and sugar.
Add cold butter chunks to the dry ingredients and use a pastry blender or two knives to cut the butter in until it is coarse in texture.
Add 2 tablespoons of ice cold water to the mixture and work in with a fork. If 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 teaspoon at a time.
Transfer dough to a sheet of plastic wrap and use the plastic wrap to help shape the dough into a disc about ½-inch thick. Wrap the dough in in the plastic wrap and refrigerate for at least 30 minutes.
Making the Pie:
Preheat oven 375F/190C.
Lay a sheet of parchment paper on a baking sheet and lightly dust the paper with some tapioca starch. (Alternatively, you can transfer the parchment with the galette on it to a baking sheet right before it is about to go in the oven.)
Dust a rolling pin with tapioca starch and roll out the pie crust dough on the parchment paper to approximately ⅛" thickness, or so it is 7-8 inches across. Working quickly and dust the rolling pin with tapioca starch as necessary to prevent sticking.
Mound the cooled apple pie filling in the center of the crust, leaving approximately a 1 to 1.5-inch border around it. (You may end up not using all the apple filling sauce.)
Using a spatula dusted in tapioca starch, gently fold the pastry edges up over the the apple pie filling. Continue all around the apple pie filling.
If the crust cracks or tears, dust your fingers with tapioca starch and simply pinch any gaps back together.
Scramble the egg well in a bowl with a fork. Brush the egg wash all over the pie crust.
Transfer the pie on the parchment to a baking sheet if you did not do that at the beginning.
Bake for 30 minutes, until the crust is golden brown.
Notes
Granny Smith are good go-to apples, but you can also use Golden Delicious, Gala, etc. or a combination.
This recipe uses one apple, but if you want more apple filling, using 1 ½ is probably a good amount. Using 2 apples may end up being too much to be contained in the crust.
Cornstarch can be used to substitute the tapioca starch.
You can make the apple filling and crust dough and store them in the refrigerator for up to 5 days before making the galette.
Store leftover apple galette covered at room temperature for a day, or for a few days in the refrigerator.
Sprinkle sugar on the pie crust after you brush it with egg wash, if desired.