Erin’s Recipe Rundown
If you want a crowd-pleasing fall dessert, make this gluten-free apple galette! It would also make a delicious gluten-free Thanksgiving dessert!
Why You’ll Love It: This no-fuss recipe uses the same gluten-free sour cream pie crust as in my homemade gluten-free chicken pot pie and my classic gluten-free pumpkin pie. I love the flavor and sturdiness of this pie crust for a beautifully imperfect galette. Warm spices then bring out the best in the apples for one cozy dessert everyone will love!
Top Tips: A preheated pizza steel is the secret to a crisp crust across the whole bottom. It creates the perfect texture in every bite!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free apple galette. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: Use a high-quality measure-for-measure blend with xanthan gum for reliable texture and flaky crust. King Arthur Gluten-Free Measure-for-Measure Flour is my favorite for this galette!
- Sour cream: This is the secret to an incredible gluten-free pie crust! It adds richness and moisture which helps the gluten-free dough hold together. Paired with the butter, this crust turns out deliciously buttery and tender while still sturdy and flaky!
- Apples: Use any kind you like. I prefer to use tart, firm apples (like Granny Smith or Pink Lady) for the best structure and flavor balance!
- Gluten-free flour: Just a little gluten-free flour thickens the filling. You want the filling to be gooey, but not too runny so that it stays in the pie crust well!
How to Make Gluten-Free Apple Galette
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prepare the Pie Crust: Make sure you use enough water in the crust to hold it together, but not so much that it gets too wet. You’ll need to press the pie crust together with your hands in a bowl after pulsing it in the food processor.
Make the Filling: The dough needs to chill for a minimum of 1 hour (and up to 2 days!). While the dough chills, I prep the filling. I prefer to peel the apples before slicing them nice and thin so that they bake up tender all the way through.
Roll Out the Dough: If refrigerated for more than an hour, let it sit out for 15 minutes before rolling out the dough on a pastry mat or silicone baking mat. If it break along the edges, that’s totally normal! Just gently press it back together.
Add the Filling and Shape: Flip the dough before adding the filling. I like to arrange the slices in a circular pattern for the look! Gently fold the edges of dough over the apples and press lightly to seal. They will overlap, that’s expected!
Chill and Bake: While the galette chills, preheat the oven with a pizza steel inside (no soggy bottoms here!) and prepare the egg wash. I love adding the egg wash for that bakery-style glossy look. Bake until golden and bubbly. I recommend drizzling salted caramel sauce on top before serving for a decadent finish!
More Gluten-Free Apple Recipes
Gluten-Free Apple Galette
Ingredients
Gluten-Free Sour Cream Pie Crust
- 1/2 cup (113g) butter
- 1⅛ cup (169g) gluten-free measure-for-measure flour
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon sour cream
- 1½ teaspoons distilled white vinegar
- 2½–4 tablespoons ice water
Apple Filling
- 3-4 (500-600g) apples, peeled and sliced into 1/4-inch slices
- ¼ cup (53g) brown sugar
- 1 tablespoon gluten-free measure-for-measure flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Egg Wash
- 1 large egg
- 1 tablespoon water
- pinch of kosher salt
Other
- sanding sugar for topping, optional
- salted caramel sauce for serving, optional
Instructions
For the Sour Cream Pie Crust
- Cut the butter into ¼-inch pieces and freeze for 10–15 minutes.
- In a small bowl, whisk together the sour cream, vinegar and ice water until smooth; refrigerate until ready to use.
- Add the gluten-free measure-for-measure flour, sugar and salt to a food processor and pulse to combine.
- Scatter in the cold butter and pulse until the butter pieces are the size of large peas, about 10 pulses. Add the sour cream mixture and pulse until the dough begins to clump, about 10 more pulses.
- Transfer the dough to a bowl and use your hands to knead it together. If the dough feels too dry, add another tablespoon or so of ice water—but don’t be tempted to add too much liquid! You may need to gather and firmly press it a few times until it comes together. The dough should be moist enough to hold together when pressed, but not sticky.
- Turn out the dough onto a lightly floured surface. Gather it together with your hands, pressing any loose bits into the dough to form a cohesive ball.
- Gently shape it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.
Assemble the Apple Galette
- Line a large baking sheet with parchment paper or a silicone baking mat. In a medium bowl, add the sliced apples, brown sugar, gluten-free flour, lemon juice, cinnamon and nutmeg. Stir to evenly combine.
- If the pie dough has been in the refrigerator longer than 1 hour, let it sit at room temperature for 15 minutes before rolling.
- Place the dough on a pastry mat or a silicone baking mat. Roll the pie crust into a circle 12 inches in diameter. You may need to press it together if it starts to slit or break on the edges. This is normal, gluten-free pie crust requires a bit of patience to roll out.
- After rolling, use the pastry mat to flip the dough onto the lined baking sheet.
- Pour the apples and any juices in the center of the dough, leaving a 2–3-inch border. You can spoon them on or arrange the slices in a circular pattern. Fold the edges of the dough over the apples, overlapping where needed, and press gently to seal.
- Refrigerate the shaped galette for 15-20 minutes while the oven preheats. Place a pizza steel in the oven. (A pizza steel helps to ensure a crispy bottom crust.) Preheat the oven to 400°F.
- In a small bowl, whisk together the egg, water and pinch of salt for the egg wash.
- Using a pastry brush, lightly brush the edges of the galette with egg wash. Sprinkle with sanding sugar, if desired.
- Bake for about 35-40 minutes, until the pie crust is golden and the apples are bubbling.
- Remove from the oven and let cool on the baking sheet for 15 minutes before serving. Drizzle with salted caramel sauce before serving if desired.
So, the galette stays on the baking sheet, and the sheet goes into the oven on top of the heated steel, is that correct? It looks AMAZING!
Hi Caroline! Yes, that’s correct. You’ll keep the galette on the baking sheet and place the sheet on the heated steal for a nice, crisp bottom. We can’t wait for you to try it! It’s one of our favorites!