Sugar-Free Apple Galette - Gluten-Free
Servings: 10
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A rustic, free-form apple galette made with gluten-free flour and allulose natural sweetener - zero refined sugar, no wheat, and completely bariatric and diabetic-friendly. Golden crust, caramelized apples, warm cinnamon. Beautiful and effortless.
Ingredients
The Crust
- 1 store-bought pie dough made with gluten-free measure-for-measure flour - or use your favorite GF pie crust brand
- If making homemade: use the King Arthur Gluten-Free Measure for Measure Flour at a 1:1 swap for any standard pie crust recipe
The Filling
- 5 Gala or Fuji apples peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons allulose granulated sweetener - replaces brown sugar 1:1 with zero glycemic impact
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- Pinch of fine sea salt
The Glaze
- 1 tablespoon allulose granulated sweetener mixed with 1 teaspoon warm water to create a simple sugar-free wash
- Optional: 1 tablespoon sugar-free maple syrup for a deeper finish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the piecrust until it is about 10 inches in diameter (An inch bigger than a 9” baking dish) Transfer the crust to the prepared baking sheet and refrigerate uncovered while you prepare the filling.
- For the filling. Core the apples and cut them into thin slices. In a large bowl toss the apple slices with the lemon juice. Add the calvados, cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
- Arrange the apples as you preferred in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even, remember that is why we call it rustic.
- Bake the pie at 400 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 30 minutes, until the apples are tender and the crust is golden brown. 5 minutes before the end, take the galette out of the oven, brush it with the maple syrup and sprinkle with sugar, and finish cooking in the oven.
- Serve warm with vanilla bean crème fraiche
Nutrition
Calories: 142kcal | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 119mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
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