Yesterday, while standing in the driveway waving good bye and good luck, to my 16 year old son and husband, while they drove off to the DMV for the dreaded road test. I got to thinking about food, of course, and what could I whip up to celebrate, or (hate to even think about it ) what would be worthy as a consolation prize.
And, add to that thought, what do I have on hand so that I don’t have to make the trip out in the cold, to the grocery store.
His absolute favorite meal, is roast turkey, stuffing, mashed potatoes and of course cranberries. Being a Tuesday and already past 1 pm, that idea quickly got squashed. So, his favorite dessert? Apple Pie! Okay that’s doable.
Now, if you have ever worked with gluten free pie crust you know it sticks, to everything. Even rolling it out on parchment paper is a pain, it sticks to that too, even floured or greased. So, the galette is a gem of a pie, you only have to worry about releasing it from one side of parchment. Fill the middle with something yummy, fold in the sides, even if they are messy and uneven, that just adds to its rustic charm, and bake.
This folks, is my kind of pie!
Oh, thankfully it was a celebratory day…………
Gluten Free Apple Galette
3 cups gluten free flour blend, I used Cup 4 Cup and think it is the best for pie
2 Tablespoons sugar
1 tsp salt
1 cup butter, cubed and very cold
1/2 cup buttermilk, very cold
8-10 apples, peeled cored and sliced very thin
1/2 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbs fresh lemon juice
2 tsp cornstarch
Put large clean empty bowl in fridge.
Cube butter, place in another small bowl and set in the freezer for now.
Add buttermilk to measuring cup and crack egg into it and mix well. Place in fridge for now.
Add flour, sugar and salt to food processor and run until blended, 30 seconds or so. Or in large mixing bowl add and mix well.
Add cold cubed butter to flour and pulse a few times, until very,very large corse meal texture is achieved.
Retrieve the empty bowl from fridge and add flour mixture, create a well in the middle.
Mix in buttermilk using a fork until to holds together somewhat, shape into a loose ball.
Divide into two pieces.
Return to fridge for 1/2 hour.
In the meantime peel, core, and very thinly slice the apples, toss with lemon, cinnamon, salt, cornstarch and sugar.
When ready to roll out, have two pieces of parchment paper ready, large enough each to cover a pie plate with some extra all around.
Lightly dust parchment paper with gf flour and then place half the chilled dough on one piece cover with the second piece of floured parchment.
Working very quickly use the heel of your hand press down dough to large disk. Then using rolling pin roll out into about 1/8 " thickness.
If the dough gets too warm it will stick to everything. You can return to fridge or freezer for awhile then resume rolling.
Once it is rolled out to accommodate the size of the pie plate.
Drape the parchment encased crust into sheet pan.
Carefully lift the top layer of parchment off the dough, use a sharp knife in spots if it is sticking.
Leave the bottom paper intact, you will bake it laying on that piece of parchment.
Pile apple mixture in center of dough, fold in sides about 3 inches, leaving the center open.
Bake in 350 degree oven for 30-40 minutes, or until golden brown.
This recipe yields enough dough for 2 galette's. If you are only preparing one pie, tightly wrap the remaining dough in plastic wrap and pop into freezer for up to 1 month. Or place in the fridge for later in the week. Pie twice in 1 week? Yippee!
Copyright Pamela\'s Gluten Free Recipes