Sometimes there is beauty in imperfection.
Such is the case with a galette, the French term for a free-form pie. Rather than having strict uniform edges and a perfectly formed crust like a traditional pie, the edges are gently folded over the filling for a rustic, hand-made look. Galettes are baked on a baking sheet, not in a pie dish.
I remember the first time I saw a recipe for a galette I thought it just looked so warm and inviting and I couldn't wait to try my own.
Right now in Memphis we have an abundance of apples at our farmer's markets. I used an heirloom variety known as Arkansas Black in this galette, but you can use a number of other varieties - Pink Lady or Golden Delicious would be perfect here, too.
The crust is an adaptation of the one developed for my Steak and Kidney Pie (which is insanely delicious, by the way).
To make my baked goods recipes more foolproof, I am transitioning to measuring by weight rather than volume. Buy an inexpensive digital kitchen scale and you'll find that it really is MUCH easier compared to measuring by volume. And, of course, much more accurate since how densely packed your dry flours and starches are can have a significant impact on measuring. This is a great read on the topic.
However, I've also put approximate volume measurements with each ingredient, but I strongly recommend measuring by weight for best results.
Rustic Apple Galette (Paleo, AIP)
A galette is easier to construct than a traditional pie and a delicious and easy way to make a fabulous Paleo and AIP compliant dessert out of your favorite local apples.
IngredientsFor the crust:
- 200 grams cassava flour (about 1-1/4 cup plus 2 TB SIFTED flour)
- 3 grams cinnamon (about 1 heaping tsp)
- 2 grams unrefined salt (about 1 tsp)
- 40 grams pumpkin puree (about 2 heaping TB)
- 70 grams palm shortening (about 5 TB + 1 tsp)
- 45 grams dark robust maple syrup (about 2 TB)
- olive oil for brushing crust before baking
- 5 or 6 medium sized apples, cut into thin slices (cut weight about 330 grams)
- juice of 1/2 a lemon
- 90 grams maple syrup (about 4 TB)
- 13 grams melted coconut oil (about 1 TB)
- 6 grams cinnamon (about 2 tsp)
- Pre-heat oven to 400F. Measure dry ingredients (cassava flour, salt, cinnamon) in a large mixing bowl. Add shortening, pumpkin puree, and maple syrup and use a dough blender or a sturdy fork to cut them into the flour. Work the dough for about a minute or two, then switch to using your hands to form it into a ball.
- Roll out the ball into a rough circular shape between two sheet of parchment paper until it is about 12 inches across. Leave it on the parchment paper.
- Combine all filling ingredients except for apple slices (lemon juice, maple syrup, melted coconut oil, cinnamon) in a bowl and stir to combine. Add apple slices and toss to combine well.
- Place coated apple slices in an even layer the center of the rolled out dough. Reserve about 20 slices to carefully arrange in the center in a spiral pattern, if desired. Pour any remaining coating left in the bowl on top of the apples.
- Using the parchment paper to help, fold the edges of the galette on top of the filling to create a 1 to 2 inch border all around. Brush the top of the crust with olive oil. Sprinkle a little coconut sugar on top of the apples if desired.
- Carefully lift the parchment paper to transfer the galette onto a flat cookie sheet. Trim excess parchment paper from around the galette with a pair of kitchen shears. Bake in a 400F degree oven for 1 hour, until crust is golden.
- Allow galette to cool before cutting and serving. Store in an air-tight container at room temperature and warm in the oven before serving.
Cook time: 01 hrs. 00 mins.
Total time: 1 hr. 20 mins.
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