Gluten-free apple pie galette is the perfect dessert for lazy bakers
Some people say the best cooking smell is bacon, others say it's the smell of sautéing onions, but I'm going to have to go with apples and cinnamon baking away in the oven. The smell is intoxicatingly fall and makes me wish the season wasn't so darn short before winter comes and ruins everything.
Fall is pie season, and while I'd love to say, "Sure, I make homemade pies all the time, crusts from scratch," the reality is I have no time for perfect crusts and pie dishes. Galettes are where it's at, people. With their rustic and free-form shape, a little blemish in your pie crust doesn't matter.
Not only is this apple pie galette the perfect fall dessert, but it's also gluten-free. I really love the heartiness the cornmeal brings to the crust, so while you could probably make it with all gluten-free flour, I encourage you to use the cornmeal. Get baking, and enjoy that smell.
Gluten-free cinnamon sugar-apple pie galette
Prep time: 10 minutes | Inactive time: 30 minutes | Bake time: 45 minutes | Total time: 1 hour 25 minutes
For the crust
- 1 cup gluten-free flour blend
- 1/2 cup cornmeal
- 1/2 cup cold chopped butter
- Pinch kosher salt
- 2 tablespoons water
- 1 egg, beaten
- Turbinado/cane sugar for topping
For the filling
- 2 large apples, peeled and thinly sliced
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon tapioca starch
- In a food processor, combine the flour, cornmeal, butter and salt, and process for about 10 seconds.
- Slowly add the water with the food processor running, until a ball of dough forms.
- Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Heat the oven to 350 degrees F.
- Roll the dough out into a circle on parchment paper.
- Place the parchment with the rolled-out dough on a baking sheet.
- To a medium bowl, add all the ingredients for the filling, and toss to combine.
- Place the filling in the middle of the rolled-out dough, leaving about a 1-inch border, then gently fold the edges up and pinch them together as you go around.
- Brush the beaten egg on the outside edges of the galette. Sprinkle the turbinado sugar all around the edges and on top of the apples.
- Bake for about 45 minutes, until golden brown and crispy. Remove from the oven, let cool slightly before cutting, and serve.