Apple Galette

🧂 Ingredients

• 1 single (400 g) gluten free pie crust
• 2 tablespoons (20 g) white rice flour

  (or other gluten free flour for rolling dough)
• 3 cups (330 g) sliced apples
• juice of half a lemon
• 3 tablespoons (47 g) raw sugar

  (Save ½ teaspoon (2.5 g) to sprinkle on top.)
• 1 teaspoon (2.6 g) ground cinnamon
• 1 small egg

  beaten

Instructions

• 1 Preheat oven to 425°F (218°C).
• 2 Peel, core, and slice the apples, tossing them in lemon juice to keep them from
  discolouring.
• 3 Add all but ½ teaspoon of the sugar and all of the cinnamon to the apples and
  stir. Set aside while you prepare the crust.
• 4 Dust parchment paper and rolling pin with white rice flour. Roll pie dough into
  a flat, round shape about 13-inches (33 cm) in diameter on the sheet of dusted
  parchment paper.
• 5 Arrange the apple filling into the centre of the crust, leaving 2 - 3 inches (5
  - 7 cm) around the edge for folding.
• 6 Fold in the edges of the crust all the way around the galette, leaving some
  filling exposed in the centre.
• 7 Brush some beaten egg over the top of the pastry. Sprinkle it with reserved raw
  sugar.
• 8 Slide the whole thing, parchment and all, onto a baking sheet. Bake at 425°F
  (218°C) for 10 minutes.
• 9 Reduce the heat to 350°F (177°C), and continue to bake for another 25 or 30
  minutes, until the apples are soft when poked with a knife. If your galette is
  browning too quickly, cover it with foil for the last 10 - 15 minutes of baking.

Nutrition Info