It was one of those really long weeks at work- one of those where it’s only Wednesday and you’re wondering how on earth it isn’t Friday yet. It’s 7PM on Friday night, and I feel like I could go to bed until tomorrow already. These are the kind of Friday nights you do absolutely nothing, and treat yourself to something a little extra special because going to bed at 7 would be embarrassing. Satisfying, but embarrassing. That’s where this galette comes in.
I wouldn’t normally do something this fancy for a Friday night at home with the hubs, but I deserve it. I think I actually need this galette for my mental health. And while it looks like I spent a lot of time on it, a galette is really just a low maintenance pie: no pie plate (or worrying about a shrinking crust, I hate those!), no intricate lattice top, and just a super simple and slightly sweet filling.
This pie crust is my go to gluten free pie crust. It’s so delicious, no one would guess it’s gluten free, and it’s far superior to store bought crusts. Store bought crusts are great in a pinch, but the taste of a homemade crust is something that can’t be mimicked and put in the refrigerator or freezer section of the grocery store. There is seriously something lost in that process.
To prepare the crust, combine a 1 to 1 gluten free flour blend (I use Bob’s Red Mill), sugar, salt, and xanthan gum in a mixing bowl. Add the ice cold butter cubes and cut the butter into the flour with a pastry cutter or your fingers until you have a crumbly texture (the butter should still be in pea sized lumps). I put my butter in the freezer for about 10 minutes prior to get it super cold because cold butter is the key to a flaky crust.
In a separate bowl, whisk the egg and lemon juice until foamy, then add to the flour and butter mixture and whisk to combine. Lastly, add the ice cold water and mix with your hands just until dough forms a ball (the less you mess with it the better so stop as soon as a ball forms). Then wrap the dough in plastic wrap and refrigerate for an hour or so.
Remove the dough from the refrigerator after an hour and allow for it to sit at room temperature for 15 minutes. Roll the ball out on a floured surface until it reaches about 12 inches in diameter. Then, transfer it to a nonstick baking sheet.
In a medium sized bowl, mix the filling ingredients, then arrange in the center of the crust leaving two inches around. Fold the perimeter over the filling. If it gets messy looking and the crust doesn’t look perfect, that’s okay. Patch up what you can because it will look better after it bakes AND galettes are rustic and imperfect, and that’s part of their charm!
An egg wash is the last step to make the crust golden. In a small bowl, whisk the egg and milk together, then brush it lightly over the crust. Bake the galette in a 400 degree oven for 35-45 minutes (check after 30 minutes) until the crust is golden brown and the apples are tender.
This galette is simple enough for a night at home or fancy enough for a date night or dinner party. Use the same crust and experiment with different fillings. Regardless of the filling, I always top with vanilla ice cream 🙂 Happy Friday everybody!
Gluten Free Apple Galette
1 1/4 cups gluten free flour
1 tbsp sugar
1/2 tsp salt
1/2 tsp xanthan gum
6 tablespoons ice cold butter, cut into cubes
2 tsp lemon juice
2 tbsp ice cold water
2 large apples, peeled and sliced
1/4 cup sugar
1 tablespoon gluten free flour
2 teaspoons lemon juice
1 teaspoon of apple pie spice
1/8 tsp salt
1 tablespoon milk
1. For crust: Combine gluten free flour, sugar, salt, and xanthan gum in a mixing bowl. Add cold butter and cut into flour with a pastry cutter or your fingers until you have a crumbly texture (butter should still be in pea sized lumps). In a separate bowl, whisk the egg and lemon juice until foamy. Add to flour and butter mixture and whisk to combine. Add ice cold water and mix with your hands just until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for an hour.
2. Remove the dough from the refrigerator, take off the plastic wrap, and allow the ball to sit at room temperature for 15 minutes. Roll out on a floured surface until 12 inches in diameter. Then, transfer to a baking sheet.
3. In a medium sized bowl, mix the filling ingredients, then arrange in the center of the crust leaving two inches around. Fold the two inch perimeter over the filling.
4. In a small bowl, whisk the egg and milk together, then brush over the crust.
5. Place the baking sheet in a 400 degree oven for 30-40 minutes (check after 30 minutes) until crust is golden brown.