Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour, 50 minutes
- For the Pie Crust
- 1 cup almond flour
- ½ cup millet flour
- ½ cup arrowroot flour
- 3 tablespoons organic gluten free oats
- 2 tablespoons coconut palm or maple sugar
- 1 teaspoon grated lemon zest
- ½ tsp sea salt
- ¾ cup Earth Balance “butter” or organic pastured butter, chilled and cut into small pieces
- 1 tablespoon ground chia seed mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1-3 tablespoons ice cold water (if needed)
- Extra flour for rolling (almond or millet is fine)
- For the Apple or Pear Filling
- 2 large or 3 medium apples, peeled, cored and sliced thin (about 3 cups). I prefer Fuji, Honeycrisp, Winesap or Braeburn, but any tart-sweet apple will do. Or use 3 peeled, cored and sliced medium Bartlett or Bosc pears.
- 1 teaspoon lemon juice
- ½ cup Thompson or golden raisins (optional)
- 1 teaspoon ground cinnamon
- 1 tablespoon Calvados or other good brandy (optional)
- 1 tablespoon arrowroot flour
- 4 tablespoons coconut palm sugar
- Almond milk or beaten egg for brushing the crust (optional)
Remove the dough from the food processor, press it into a disc, wrap in plastic and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 400’ F.
Prepare the apple filling by tossing the apple slices with lemon juice, raisins cinnamon, Calvados, arrowroot, and sugar in a mixing bowl. Set aside.
To roll the dough, place a piece of parchment paper on your work surface. Dust both the parchment and the dough with flour and roll the dough into a 12” circle. If the dough tears, simply press it back together. Place the dough on its parchment on a baking sheet. Place the apple filling on top, leaving about 3 inches around the edges for folding. Carefully fold the dough over the filling, allowing it to fall into small “pleats” as you fold it.
Brush the galette with almond milk or beaten egg if desired.
Bake at 400 degrees for 20 minutes. Turn the oven down to 375’ and bake for another 30 minutes, or until the crust is golden brown and the apples are tender. Let cool completely before cutting.
Copyright 2012 by Jen Hoy