Apple & Plum Galette with Gluten Free Pie Crust
Pie crusts can be intimidating, but the simplicity of this rustic galette makes it a friendly recipe for both beginner and advanced bakers! The gluten-free crust is flaky and light and adds a richness to this dessert thanks to the almond flour and cream cheese. Top this easy apple and plum galette with homemade whipped cream for an extra special treat!
Equipment
- Mixing bowl
- blender or food processor
- spatula
- Parchment paper
- Rolling Pin
- baking sheet
Ingredients
For the Apple & Plum Filling
- 2 apples
- 1 plum
- ½ teaspoon ground cinnamon
- ½ cup brown sugar
For the Gluten-Free Pie Crust
- 4 tablespoons butter
- 3 ounces cream cheese
- 1 ¼ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 2 egg whites
- 1 teaspoon fine sea salt
Instructions
Making the Apple & Plum Filling
- Preheat the oven to 350°. Wash the apples and plum and pat them dry. This recipe can be made with the skin on or peeled, I chose to keep the peel on for my galette. Remove the cores or pits and thinly slice the fruit into even pieces, about ⅛ inch thick.
- Place the fruit slices in a bowl and toss with the brown sugar and cinnamon. Set the bowl aside and let the flavors merry while the crust is prepared.
For the Gluten-Free Pie Crust
- Chill the butter and cream cheese or keep it in the refrigerator until right before making the crust. Cut the butter and cream cheese into ½ inch pieces.
- Add all ingredients to a food processor or high speed blender. Pulse to combine. The dough should look like small crumbles.
- Take the dough out of the food processor or blender and pour it onto a piece of parchment paper or a silicon baking mat. Form it into a ball (like play dough) and begin gently pressing it out until it resembles a flat circle, approximately six inches wide and with an even thickness.
- Place a second sheet of parchment paper on top of the dough and use a rolling pin to roll the dough into a large circle. The exact size isn’t important, but mine measured about twelve inches for reference. This is a rustic crust, so irregularities and imperfections are just fine!
Making the galette
- Place the apple and plum filling in the center of the dough circle and smooth it evenly. Fold the edges of the dough circle to cover about an inch of the fruit. If the dough keeps tearing, try using the parchment paper to gently lift the dough and then peel it away. OPTIONAL: Brush the edges lightly with milk and sprinkle with sugar to create a beautiful and fancier crust!
- OPTIONAL: Brush the edges lightly with milk and sprinkle with sugar to create a beautiful and fancy crust!
- Keep the galette on the parchment paper and slide them both onto a baking sheet. Bake in a preheated oven at 350° for about 20-25 minutes. The galette is done when the edges are golden brown.
- Serve warm or cooled. Store leftovers in the refrigerator for up to three days. I like to serve my apple and plum galettes with vanilla ice cream or homemade whipping cream.
Notes
TIPS FOR MAKING A GLUTEN FREE GALETTE
When I say this has become my ride or die pie crust, I mean that I literally cannot stop finding ways to use it. Pies, galettes, chicken pot pie, homemade pop tarts or mini hand pies… everything about it is spot on! This crust is made with a combination of almond flour, coconut flour and tapioca starch flour. These three flours can absolutely be substituted for regular unbleached white flour for a traditional crust that contains gluten. Adding cream cheese to this crust adds a richer, deeper flavor. Keeping the cream cheese and butter cold allows the crust to be processed in a food processor or blender without the friction heating it up. I still recommend rolling the dough into a disc, covering it with parchment paper or cling wrap, and refrigerating it prior to rolling it out. The dough will tear less and be easier to work with. I have a silicon mat for rolling pie crusts that I use for making galettes. I highly recommend it for anyone who makes pies or pastries frequently. The mat (or a piece of parchment) are the bottom layer for rolling the dough, and a second piece of parchment is placed on top of the dough to keep it from sticking to the rolling pin. This step isn’t necessary, but it definitely helps to ease the pie crust frustration!Nutrition
Calories: 415kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 525mgPotassium: 147mgFiber: 6gSugar: 27gVitamin A: 495IUVitamin C: 4mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!