I’m thrilled to have Alicia Wood’s recipe for Apple Galette on the blog today!  Check out Alicia’s new blog The Lush List!  It was born out of her love of cooking combined with the food allergies she deals with at her house.  
All of the beautiful fall apples
have me thinking about apple pie. This Apple Galette or Rustic Apple Pie is a
family favorite.  Our food allergies
necessitated a few changes to my baking routine.  Gluten free baking can be intimidating but
with the right ingredients, success possible.  Chef Lena Kwak developed Cup4Cup in the
kitchen of French Laundry.  It truly is
just that and has worked in every recipe I’ve tried.
This recipe only needed one change
and a one tiny addition to result in the great treat we had always enjoyed.
Ingredients for crust
2 c of Cup4Cup
1 tsp Kosher Salt
2 sticks very cold butter (diced
right before use)
¼ c and 2 tbs of ice water
**Note: If you use traditional flour,
delete the 2 tbs of water.
Ingredients for filling:
1 c well packed brown sugar
1 tsp cinnamon
½ tsp nutmeg
Zest from 1 orange
2 of your favorite apples (I used
Honeycrisp but Granny Smith is great, too!)
Place the flour and salt in your
food processor.   Pulse it 3-4 times to mix.
Take the butter from the
refrigerator and quickly dice it.
Place the butter cubes in the food
processor and toss to coat with the flour mixture being careful with the sharp
blades on the bottom.
Pulse the mixture until the cubes
are about pea sized.
Add the ice-cold water through the
top of the food processor while it is running.
Let the mix until the dough begins
to come together but is not yet one big ball.
Turn it out on to a well-floured
pastry board or sheet.
Separate into two sections and form
into a disk.
Wrap in plastic and refrigerate for
1 hour.
Just before you roll out the crust,
preheat oven to 350 degrees.
Mix brown sugar, cinnamon and
nutmeg in a large bowl.
Zest the orange over the mixture,
combine and set aside.
Remove from plastic wrap and roll
out on to well-floured pastry board.
Roll out in to a 10 inch circle.
Transfer to a parchment paper lines
baking sheet.
Slice your apples into 1/8” slices.
Add to sugar mixture and toss.
Arrange them in a circular pattern
on the crust leaving 1 ½ inch border of crust uncovered.
Gently fold the pie crust over the
apples.
Bake for 20-25 minutes.
Remove from the oven and cool for 5
minutes.
Some of the sugar may come out of
the crust. If so, just scrape away from the edges with a spatula.
Transfer to a wire rack to continue
to cool.
Serve warm with ice cream or spiced
whipped cream.
This is a great dessert and holiday
breakfast pastry as well!
Hope you enjoy one of our family
traditions!

Leave a Comment