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 sour cream 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

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.

Notes

Gluten-Free: This recipe uses my gluten-free sour cream pie crust plus a little gluten-free flour in the filling. I prefer to use King Arthur gluten-free measure-for-measure flour for best results!

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.

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