Tart apples blend with the sweet tastes of cinnamon, honey, and coconut sugar, as well as a crunchy gluten-free crust and a slightly nutty maple drizzle, to make the ultimate rustic apple galette! It’s less difficult than baking apple pie.
I feel compelled to tell you that the dish in this article is designed for up to six people, but my husband and I devoured everything in one sitting because it was so crazy delicious.
I’d say I’m sorry I didn’t have any leftovers to share with my colleagues, but I’m not even apologetic in the least.
It’s simply so nice. And it’s so simple. Even the crust is simple (mostly because I left the hard work to the experts).
Oh… yeah. I just wanted to make sure you knew what you were getting yourself into, since I don’t have much self-control, and if you don’t, well, I can sympathize. Just know that if you do the same, there will be no repercussions from this end.
Contents
- The great ghee debate for paleo
- Gluten free pie crust (if not paleo)
- Getting a golden pie crust
- Layering the apples
- Add a maple drizzle!
- Easy Apple Galette
- FAQs
- How do you keep the bottom of galette from getting soggy?
- Is galette dough the same as pie dough?
- What are the three different types of galette?
- Can you make galette the night before?
- Why did my galette puff up?
- How do you crisp the bottom of a pie crust?
- Can I substitute puff pastry in galette?
- Should you refrigerate galette?
- How do you know when a galette is done?
- What is hidden inside a galette?
The great ghee debate for paleo
I adore apple pastries. Apple strudel, apple pie, apple turnovers, and apple galettes are all delicious. I’m not given up on them. You can’t force me.
I’m one of those people that is OK with using butter or ghee in moderation and yet considers themselves paleo. I’m not sitting down with a tub of butter and a ladle, so using it in pastry crust isn’t against my paleo diet.
Some of you may disagree, which is just OK since you are a lot better and stronger person than me. I simply can’t do it, guy. I cant. YOU CANNOT FORCE ME.
Now here’s my disclaimer: this recipe has butter in the crust, so if you can’t roll with that (get it? dough?) Please accept my goodbye and I’ll see you around the internet.
Gluten free pie crust (if not paleo)
If you aren’t paleo but are gluten free and are still getting accustomed to it, using a commercial gluten free pie crust mix made my life a lot simpler. I have no qualms about using it until I develop my own crust recipe.
It is more delicate than regular pie crust that contains gluten, so although you don’t have to worry about over-kneading it and it getting tough, you do have to be worried about it breaking as you roll and fold it. Therefore, keep it light, and everything will be just great.
Nevertheless, if you follow a paleo diet, I recommend this simple paleo pie crust recipe.
Getting a golden pie crust
Since I want a rich golden shine on my crust, I use the pure egg yolk wash procedure. You are allowed to do anything you want; this is only my personal choice.
Just softly whisk an egg yolk and coat the top of the crust with a pastry brush.
Look at that, it’s hot out of the oven. Take a look at that color. Consider the bubbling cinnamon filling:
Layering the apples
In my galettes, I’m not a great fan of the precisely stacked apples.
The first reason is that I always manage to move it too much and knock them about, and the second is that it takes longer and nobody has time for that.
I create galettes since they are simpler than pies, so why add extra stages or time to the process?
Add a maple drizzle!
And now we’re going to sprinkle it with maple syrup. Don’t worry, we’re not talking about powdered sugar and maple extract.
We’re talking soaked cashews, genuine maple syrup (the GOOD kind, folks, I’m from New England, don’t disrespect me), vanilla essence, and a bit of salt. If you want to amp up the taste, add maple extract.
Personally, I like the somewhat nutty taste of the cashews. Give it a try, taste it, and evaluate how you feel before adding the extract if necessary.
And I simply had to add this next photo since it made me laugh out loud when I came across it during editing. I was taking these images on my balcony since the lighting was nice, and it looks that an admirer of my art joined in on the fun.
Please welcome Mr. Bee:
Alright, I’ll just be honest with you and advise you to create two since resistance is pointless. Experiment with various apples and maple frosting tastes before whipping this up as the ideal dessert for a holiday celebration.
This apple galette is absolutely flawed, which is exactly what I like about it.
Now go prepare it and try not to devour it all in one sitting like we did. It is a true difficulty.
Easy Apple Galette
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Description
Equipment
- blending bowls
- Silicone nonstick mat
- Paper made with parchment
- The Rolling Pin
- Rings for rolling pins
- Brush for pastries
- The food processor
Ingredients
Crust:
- 1 paleo pie crust; if not paleo, use your favorite recipe or prepackaged pie crust dough.
- barely beaten egg yolk
Filling:
- 3 big or 4 medium peeled, cored, and sliced apples (I use a mix of Cortland and McIntosh)
- 1 teaspoon lemon juice
- 1 teaspoon raw honey
- 1 tbsp. coconut sugar
- 1 teaspoon tapioca flour
- 1 teaspoon cinnamon powder
- 1 tsp ground nutmeg
- 1 tsp salt
Maple icing drizzle:
- 1 cup raw unsalted cashews, soaked for 1 hour in boiling water
- maple cup syrup
- 1 teaspoon vanilla extract or bean paste
- 1 teaspoon almond extract or maple extract, if you want a stronger maple taste
- 1 tsp salt
Instructions
- Make the crust according to the package instructions.
1 pie crust made with paleo ingredients - Since you only need one crust for the recipe, wrap one half of the dough in plastic wrap and place it in a sealed plastic bag in the freezer. Alternatively, if you’re like me, double the remainder of this recipe right now to create two galettes!
- Flatten the dough, cover it in plastic wrap, and place it in the fridge for at least an hour.
- Preheat the oven to 350°F when the dough is nearly done chilling.
- Toss together all of the filling ingredients in a medium mixing basin.
3 big, 1 tbsp lemon juice, 1 tbsp raw honey, 1 tbsp coconut sugar, 1 tbsp tapioca flour, 1 teaspoon crushed cinnamon, 1 tsp ground nutmeg 1 teaspoon salt - Roll out your pie dough into a 12-inch circle on a big piece of parchment paper or a silicon baking mat.
- Fill up the middle, leaving a few of inches around the borders.
- Fold the crust edges up and over the filling, working in tiny folds in one direction and softly pinching each fold together to keep them in place.
- Brush the crust with an egg yolk that has been softly beaten.
The yolk of an egg - Bake for 40-45 minutes, or until the crust is crispy and golden brown, on a baking sheet lined with a silicon mat.
Transfer your parchment paper with care.
- Let to cool on the baking sheet.
Maple icing drizzle:
- 1 teaspoon vanilla extract or vanilla bean paste, 2 cups maple syrup, 1 teaspoon almond extract or maple extract, pinch salt
Combine all ingredients in a food processor and pulse until blended and smooth, scraping down the sides as required.
1 cup unsalted raw cashews - Drizzle as much as you want on your final galette using a piping bag. Cut into 6 pieces and serve immediately.