Gluten-Free Apple Galette

overhead view of an apple galette on a countertop.

Meaningful Eats

8 servings

This gluten-free apple galette is made with my favorite flaky, buttery gluten-free pie crust. It's so much easier than traditional apple pie!

My #1 tip is to bake the galette on a pizza steel for a crisp bottom crust!

Course Dessert

Cuisine French

Diet Gluten Free

Prep Time 25

Cook Time 40

Chilling Time 20

Total Time 1 25

Author Erin Collins

Ingredients

1 pie crust recipe, follow recipe through step 7

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

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.

Notes

Gluten-Free: This recipe uses my gluten-free pie crust plus a little gluten-free flour in the filling. I love King Arthur!

Dairy-Free: The pie crust recipe cannot be made dairy-free. Use a gluten-free, dairy-free pie crust instead. The filling and egg wash are naturally dairy-free!

To Make-Ahead: The crust can be made up to 2 days in advance and wrapped tightly in plastic wrap. The filling can be prepared 1 day ahead and stored in an airtight container. Keep both in the fridge. Drain any excess liquid from the apples before assembly.

To Store: Leftover galette can be stored loosely covered at room temperature for 1 day or in the refrigerator for 3 days.

To Freeze: Cool completely, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the fridge. Warm at 350°F until heated through.

Nutrition