Gluten Free Pie Crust:
- 1 1/2 cups gluten free flour, see notes
- 10 Tablespoons salted butter
- 4–5 Tablespoons ice cold water
- 1 egg, beaten for an egg wash
Caramel Apple Galette Filling:
- 3–4 baking apples, 1 1/2 pounds, see notes
- 1 Teaspoon ground cinnamon, I like Vietnamese
- 1/4 Teaspoon ground nutmeg
- 2 Tablespoons Double Coconut Caramel Sauce, see notes
- 1 Tablespoon vanilla extract
- 1 Tablespoon freshly squeezed lemon juice
- 2 Teaspoons tapioca starch, or cornstarch
- 1/4 – 1/2 cup Double Coconut Caramel Sauce
- Ice cream of your choice
- For the pie crust, cut the butter into thin slices and add it to the flour. Begin to work the butter into the flour with your hands, using a smearing motion between your palms. When the butter has been incorporated, but small pea sized pieces still remain, add the water starting with 4 tablespoons. Work the mixture into a dough, adding the remaining tablespoon of water only if the mixture is still dry. Then cover and refrigerate the dough while you make the caramel apple galette filling.
- Peel, core, and thinly slice the apples, and toss them together with the rest of the caramel apple galette filling ingredients. Set the apple filling aside.
- Remove the pie crust from the refrigerator, and preheat the oven to 375ºF.
- Roll out the pie crust to about 1/8″ thickness between 2 sheets of parchment paper, using a small amount of flour to keep the crust from sticking.
- Remove the top sheet of parchment paper, and leaving the crust on the bottom sheet, pile the apple filling in the center of the pie crust, leaving about 4-5″ around the edges.
- Carefully fold up the sides of crust over the filling, and transfer the galette to a baking sheet.
- Brush the outer edges of the pie crust with the egg wash. Then bake the galette until golden brown, and the filling is bubbling, about 1 hour.
- Remove the galette from the oven, and let it cool to room temperature, or serve immediately with a drizzle of caramel sauce over the top, and extra caramel for serving along with the ice cream if desired.
I use the Namaste gluten free flour which I’ve found to work really well compared to everything else I’ve tried. You can also substitute regular all purpose flour in a 1:1 ratio for this recipe.
I used Granny Smith apples for this particular test run, but I’ve also used and loved McIntosh and Sweet Sixteen apples for both apple pies and crisps.
The amount of caramel sauce called for in the recipe is for a tart apple galette, which is perfect once more caramel sauce is drizzled on top, and you add ice cream. But be sure and taste an apple slice before baking it. If it’s too tart for your taste, add a bit more caramel. You can also substitute coconut sugar or cane sugar for the caramel sauce, but you might need a bit more.
- Prep Time: 30 mins
- Cook Time: 1 hour