This apple galette is a delicious dessert that everyone will enjoy because it has the signature flaky crust of apple pie but no gluten. Ice cream, as always, is the perfect accompaniment to freshly baked pies like this one.

Servings: 8
Prep Time: 20 minutes
Cook Time: 30 to 40 minutes

Ingredients

DOUGH
1 ½ cup Otto’s cassava flour
½ cup cold butter, lard or coconut oil
2 tablespoons maple sugar
2 tablespoons melted butter, ghee or coconut oil
1 tablespoon vanilla extract
1 teaspoon lemon juice
½ teaspoon salt
¼ to ½ cup cold water
1 egg

FILLING
3 apples
2 to 4 tablespoons maple sugar, depending on desired sweetness
1 tablespoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon sea salt
¼ teaspoon nutmeg
1 egg white, for brushing
maple sugar, for sprinkling

Directions

1. Preheat oven to 400 F (205 C).

2. For the dough, in a food processor, add the cassava flour, egg, and cold butter, lard or coconut oil and pulse a few times.

3. Add the maple sugar, butter, vanilla, lemon juice and salt; pulse a few more times to combine. Add water as needed, while pulsing, until the mixture resembles a smooth dough.

4. Place the dough in a plastic bag or wrap in parchment paper. Refrigerate while you make your filling.

5. For the filling, core the apples and thinly slice using a mandolin.

6. In a bowl, combine the apples with the maple sugar, cinnamon, lemon juice, salt, and nutmeg so the apples are well-coated.

7. To assemble, remove the dough from the refrigerator and roll to a 1/4-inch (0.6 cm) thick between parchment paper.

8. Cut into a 10 to 12-inch (25.5 to 30.5 cm) circle using a large bowl or cutter. (Code TRAIL gets you 10% off on Nakano Knives)

9. Arrange the apples on top leaving a 1 to 1 ½-inch (2.5 x 3.8 cm) border around the edge. Fold the dough over the edges. Lift the parchment paper with the galette onto a baking sheet.

10. Brush with egg wash over the crust and sprinkle with maple sugar.

11. Bake 30 to 40 minutes, or until the filling is bubbling and the crust is golden.