APPLE GALETTE
It’s Pie Week in the UK and it’s Mother’s Day on Sunday so we thought why not tie the two together and create a pie that you can make for your Mum. It’s gluten-free as well
Ingredients (Serves 4-6 people)
Pastry:
- 110g Cold Butter or vegan butter (cut into 1inch cubes)
- 50g Coconut Sugar
- 110g Brown Rice Flour
- 35g Buckwheat Flour
- 50g Ground Almonds
- 25g Corn flour
- 1 egg (beaten)
- 1-3 tbsp Ice water
Filling:
- 3 medium sized apples (cored and thinly sliced)
- 1-2 tbsp Cornflour
- 40g Coconut Sugar
- Maple Syrup
- 1 egg (beaten)
Method
- In a mixing bowl add all of the dry ingredients (Brown rice flour, buckwheat flour, ground almonds, cornflour, coconut sugar) and mix well.
- Add the cubed butter to the dry mix and using your hands crumble to combine, you’re looking to make pea sized pieces of butter throughout the mixture – not wanting to combine it fully.
- In a small bowl beat one egg and then add the egg to the dough mixture and bring together with a fork. When pressed the dough should start to form a ball – if it doesn’t do this then add 1 or more tablespoons of your ice water until the dough comes together.
- Turn out the dough onto a floured board and start kneading it very gently to make sure all pieces of the mix are incorporated. Roll and shape into a small disk and cover in cling film and place in the fridge for 1 hour.
- Pre-heat the oven to 180c.
- Core and chop your apple into thin slices, leaving the skin on. Place into a bowl and mix in the cornflour and sugar and stir until all apple pieces are covered in the mix, set to one side until ready to use.
- Take the dough out of the fridge and roll out onto a floured surface, make sure the surface is thoroughly dusted with rice flour to prevent sticking. Flour your rolling pin and roll it out until it is between 1- 0.5cm thick. Mark out a small boarder around the edge of your dough and then start to arrange your apple slices into the centre of the dough – once they are how you’d like fold the edges of the dough over the filing.
- Brush the beaten egg across the edges of the galette. At this point you can sprinkle some dark brown sugar over the apples to add colour.
- Place into the pre-heated oven and bake for between 20-35 mins (depending on your oven) When the edges start to colour and the filling is hot and cooked through – remove from the oven.
- Brush the apples with maple syrup to give them a lovely glaze.
- Allow cooling for between 10-15mins before serving and enjoying!
NB You can serve with cream or a dairy free alternative yoghurt.
