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!
Keyword apple desserts, holiday desserts, holiday pies, rustic apple pie
Heat a pot over medium heat and add the 1 tablespoon of 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 ¼ cup water, 1 teaspoon tapioca starch, and ¼ teaspoon vanilla. Mix well and set aside.
Uncover pot and cook another 1-2 minutes. Take a small bite out of an apple slice to check if it is at your desired doneness.
Stir water mixture well and add to the apples in the pot. Stir apples with the mixture until the sauce thickens, about 1 minute.
Transfer apple filling to a shallow dish to cool completely to room temperature.
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 1 tablespoon 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.
Shape pie crust dough into a puck shape and wrap in plastic wrap. Refrigerate for 1 hour.
Making the Pie:
Preheat oven 375F/190C.
Lightly dust a sheet of parchment paper with some tapioca starch.
Dust a rolling pin with tapioca starch and roll out the pie crust dough on the parchment paper to approximately ¼" thickness. Work quickly so as not to soften the dough too much. If dough becomes too soft, place it back in the fridge for 15 minutes.
Mound the cooled apple pie filling in the center of the crust, leaving approximately a 2-inch border around it.
Gently fold the pastry edges up over the the apple pie filling. Use a spatula dusted in tapioca starch to help pull the crust up from the parchment paper. If the crust tears, simply pinch any gaps back together with your fingers. Continue all around the apple pie filling.
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.
Bake for 30-40 minutes, until the crust is golden brown.
Use whichever apple you like for apple pies. Granny Smith are good go-to apples, but you can also use Jazz, Pink Lady, Gala, etc.
Using two apples may be too much filling for the galette. I would go for no more than 1 ½ if you want there to be more apple filling.
If not using the apple pie filling on the same day as cooking it, store in the refrigerator in a sealed container until you are ready to use it. It will be good in the refrigerator for up to 1 week.
Sprinkle sugar on the pie crust after you brush it with egg wash, if desired.