About the Recipe
Be amazed by this simple Gluten-Free Lucy Glo & Kissabel Apple Pie Galette, featuring the vibrant colors and flavors of these unique apples. Lucy Glo apples add a sweet, candy-like taste, while Kissabel apples provide a sweet-tart balance, enhancing both appearance and flavor.
Sliced apples are layered on a gluten-free crust, which is quick to prepare and offers a crisp, buttery base. Fold the crust edges over the filling for a rustic look, eliminating the need for a pie pan and adding a homemade touch.
As it bakes, the aroma of spiced apples fills the kitchen, with cinnamon, nutmeg, and vanilla enhancing the natural flavors. The crust turns golden and crispy.
Serve warm with vanilla ice cream for a delightful contrast. This elegant dessert is perfect for gatherings or special treats, celebrating flavor, color, and simplicity. Gather your ingredients and enjoy creating this impressive dessert!
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
2 sticks cold salted butter diced
3 large eggs
1 egg beaten with 1 tablespoon water for egg wash
Fruit Mixture
4 cups of thinly sliced apple Approximately 4 apples
2 teaspoon of lemon juice
½ cup sugar
zest of 1 lemon
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ cup cornstarch
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Preparation
To create an egg-free crust, substitute 4 tablespoons of cold water for the egg and lemon juice (or vinegar). If necessary, add additional water.
Lightly grease a 9-inch pie pan.
Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
Cut the cold butter into pats and work the pats into the flour mixture until it becomes crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together until it becomes very foamy. Mix this into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons of cold water if necessary.
Shape the dough into a ball and refrigerate for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out the dough on a piece of parchment paper.
Invert the crust into the prepared pie pan.
Fill and bake as your pie recipe directs.
Place the pie dough on a piece of parchment paper. Sprinkle with a little tapioca flour.
Place another piece of parchment paper on top.
Roll the dough to ¼ inch thick. (I find it helpful to use an empty wine bottle for this.)
In a separate bowl, combine thinly sliced apples, lemon juice, sugar, lemon zest, salt, and of nutmeg.
Place the mixture in the center of the rolled dough, leaving 4-5 inches around the edges.
Fold the sides of the dough gently over the filling.
Mix 1 egg in a cup and brush the outer edges of the pie crust.
Bake at 375 degrees Fahrenheit for 40 minutes. Keep an eye on the pie to ensure it does not become too brown.
Notes