The beginning of Fall and the beautiful fall apples have me thinking about apple pie. This Apple Galette or Rustic Apple Pie is a family favorite. Our food allergies necessitated a few changes to my baking routine so this crust is gluten free but so good, no one knows the difference!
Gluten free baking can be intimidating but with the right ingredients, success possible. Chef Lena Kwak developed Cup4Cup in the kitchen of Thomas Keller’s Napa Valley icon French Laundry. It truly is just that. It has worked in everything I’ve used it in. And now you can buy it here! This Apple Galette recipe can be used with all-purpose flour as well!
This recipe only needed one change and a one tiny addition to result in the great treat we had always enjoyed.It’s a simple recipe but so good. Preparing the crust in your food processor a snap. I love my 16 cup Cuisinart.
- Ingredients for pie crust:
- 2 c of Cup4Cup
- 1 tbs Kosher Salt
- 2 sticks very cold butter (diced right before use)
- ¼ c and 2 tbs of ice water
- **Note: If you use traditional flour, delete the 2 tbs of water.
- Ingredients for filling:
- 1 c well packed brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- Zest from 1 orange
- 2 of your favorite apples (I used Honeycrisp but Granny Smith is great, too!)
- Place the flour and salt in your food processor. Pulse it 3-4 times to mix.
- Take the butter from the refrigerator and quickly dice it.
- Place the butter cubes in the food processor and toss to coat with the flour mixture being careful with the sharp blades on the bottom.
- Pulse the mixture until the cubes are about pea sized.
- Add the ice cold water through the top of the food processor while it is running.
- Let the it mix until the dough begins to come together but is not yet one big ball.
- Turn it out on to a well floured pastry board or sheet.
- Separate into two sections and form into a disk.
- Wrap in plastic and refrigerate for 1 hour.
- Just before you roll out the crust, preheat oven to 350 degrees.
- Mix brown sugar, cinnamon and nutmeg in a large bowl.
- Zest the orange over the mixture, combine and set aside.
- Remove from plastic wrap and roll out on to well floured pastry board.
- Roll out in to a 10 inch circle.
- Transfer to a parchment paper lines baking sheet.
- Slice your apples into ⅛” slices.
- Add to sugar mixture and toss.
- Arrange them in a circular pattern on the crust leaving 1 ½ inch border of crust uncovered.
- Gently fold the pie crust over the apples.
- Bake for 20-25 minutes.
- Remove from the oven and cool for 5 minutes.
- Some of the sugar may come out of the crust. If so, just scrape away from the edges with a spatula.
- Transfer to a wire rack to continue to cool.
- Serve warm with ice cream or spiced whipped cream.
Place the flour and salt in your food processor. Pulse it 3-4 times to mix.
Take the butter from the refrigerator and quickly dice it.
Place the butter cubes in the food processor and toss to coat with the flour mixture being careful with the sharp blades on the bottom.Pulse the mixture until the cubes are about pea sized.
Add the ice cold water through the top of the food processor while it is running.
Let the it mix until the dough begins to come together but is not yet one big ball.
Turn it out on to a well floured pastry board or sheet.
Separate into two sections and form into disks.
Wrap in plastic and refrigerate for 1 hour. (A great tip for the holidays around the corner: These will keep for several weeks in the refrigerator and also freeze well for up to 6 months when wrapped tightly in 3 layers of plastic wrap and placed in a freezer bag. Thaw overnight in the refrigerator.)
Mix brown sugar, cinnamon and nutmeg in a large bowl. Zest the orange over the mixture, combine and set aside. These Mircroplane tools are the BEST! (*Note: Don’t add the apples yet. They’ll get too juicy and make a mess when baking…I’ve done that. Not good!)
Just before you roll out the crust, preheat oven to 350 degrees. Remove from plastic wrap and roll out on to well floured pastry board. Roll out in to a 10 inch circle. This pastry board is my absolute favorite for baking.
Transfer to a parchment paper lined baking sheet.
Slice your apples into 1/8” slices. Add to sugar mixture and toss.
Arrange them in a circular pattern on the crust leaving 1 ½ inch border of crust uncovered. Gently fold the pie crust over the apples and bake for 20-25 minutes.
Serve warm with vanilla bean ice cream or spiced whipped cream.
This Apple Galette is a great dessert and holiday breakfast pastry as well! Hope you enjoy one of our family traditions! If you make this, I’d love for you to tag me on social media @aliciawoodlifestyle and #AWLrecipe so I can celebrate your baking success!
Get more Fall recipe inspiration in my Food section on the menu above and on these category pages: Personal Style, Interiors, My Home, Entertaining, Tablescapes, Beauty and Travel.
Looking for more Fall recipes? Try these!
Alicia
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Photo credit: Mary Hafner
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Yum! I l;ove anything apple and this looks awesome. I am printing this off and making asap!
This looks delicious. I need to try it.
All your recipes look delicious!!!! Thank you for sharing!!!
Apple spice is my favorite fall flavor also. And I can’t wait to try this gluten free version- thank you so much!
I’m making this today and I’m currently waiting for the dough in the fridge. I’m not a fan of apple pie because cinnamon and me are not good friends but it looks delicious and I had to try it.
I am going to have to try this. We have so many apples right now?
I really enjoy making Apple pies in the Fall. I agree that granny smith and Honeycrisp are the best baking apples. I really like the appearance of the gallette! A handful of red hots spread across the to.o tastes good too!
Hi Susan
I love the idea of the red hots! So fun! I love Granny Smith Apples as well. I need to make this using those tart favorites!
xo
Alicia