Make a rustic pink apple gluten-free galette with colorful Lucy Glo and Kissabel apples, warm cinnamon, lemon, and a flaky golden crust.
Colorful, sweet, and pleasantly tart, this Rustic Pink Apple Gluten-Free Galette with Lucy Glo and Kissabel Apples Recipe celebrates two distinctive red-fleshed apple varieties. Their rosy coloring creates a striking filling surrounded by a flaky, golden gluten-free crust.
Lucy Glo and Kissabel apples contribute a balanced sweet-tart flavor that pairs beautifully with lemon and cinnamon. Cornstarch thickens the fruit juices as the galette bakes, creating a tender apple filling that remains easy to slice after cooling.
This recipe includes two pastry options. The homemade rice flour crust combines tapioca flour, cornstarch, brown rice flour, and oat flour, while the gluten-free all-purpose flour crust offers a simpler alternative. Cold butter and adequate chilling help either crust bake into crisp, flaky layers.
With its relaxed folds and exposed fruit center, this free-form dessert delivers the comforting flavor of apple pie without requiring a pie plate or decorative crimping. Serve it for fall celebrations, Thanksgiving, holiday dinners, weekend brunches, or any occasion that calls for a memorable apple dessert.
Directions
Step 1: Prepare the Rice Flour Crust
For the rice flour crust, whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, sea salt, and xanthan gum in a large mixing bowl.
Add the cold diced butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Whisk the eggs in a separate bowl. Add them to the flour mixture and stir just until a cohesive dough forms.
Shape the dough into a disk, wrap it tightly, and refrigerate it for at least 1 hour or overnight.
Step 2: Prepare the All-Purpose Flour Crust
For the gluten-free all-purpose flour crust, combine the gluten-free all-purpose flour, sugar, xanthan gum, and salt in a large mixing bowl.
Add the cold cubed butter and cut it into the flour mixture until crumbly, leaving a few small pieces of butter throughout.
In a separate bowl, whisk together the egg and lemon juice or vinegar. Add the mixture to the dry ingredients and stir just until a dough forms.
Shape the dough into a disk, wrap it tightly, and refrigerate it for at least 1 hour.
Step 3: Make the Apple Filling
While the selected dough chills, place the sliced Lucy Glo and Kissabel apples in a large bowl. Add the lemon juice and gently toss until the slices are evenly coated.
Add the granulated sugar, lemon zest, sea salt, cinnamon, and cornstarch. Gently mix until the apple slices are evenly coated.
Let the filling rest for approximately 10 minutes so the flavors can blend.
Step 4: Prepare the Oven
Position an oven rack in the center of the oven and preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Step 5: Roll Out the Dough
Remove the chilled dough from the refrigerator and let it rest at room temperature for 10 to 15 minutes.
Place the dough between two sheets of parchment paper. If using the rice flour crust, lightly dust the bottom sheet and dough with tapioca flour as needed.
Roll the dough into a circle approximately 12 to 14 inches in diameter and ¼ inch thick. Remove the top sheet of parchment and transfer the dough, still resting on the bottom sheet, to the baking sheet.
Step 6: Add the Apple Filling
Spoon the apple filling into the center of the dough and arrange it in an even layer, leaving a 4- to 5-inch border around the edge.
Avoid pouring excessive accumulated liquid from the bottom of the bowl onto the pastry.
Step 7: Shape the Galette
Carefully fold the edges of the dough over the apple filling. Work around the galette, overlapping and pleating the dough as needed while leaving the center of the filling exposed.
Gently press together any cracks that form along the folded crust.
Step 8: Apply the Egg Wash
Whisk the egg and water together until smooth. Brush the mixture evenly over the exposed pastry.
Step 9: Bake the Galette
Bake the galette on the center oven rack for approximately 40 minutes, or until the pastry is golden brown and the apple filling is tender and bubbling.
If the edges begin to brown too quickly, loosely cover them with aluminum foil during the final portion of baking.
Step 10: Cool the Galette
Remove the galette from the oven and let it cool on the baking sheet for at least 20 minutes. This resting time allows the fruit juices to thicken and makes the galette easier to slice.
Step 11: Serve
Cut the galette into wedges and serve it warm or at room temperature. It pairs beautifully with vanilla ice cream, lightly sweetened whipped cream, or caramel sauce.
Notes
Choose one of the two gluten-free crust options when preparing the galette. Do not combine the two crust formulas.
Keep the butter as cold as possible. Cold pieces of butter create steam during baking, helping the crust develop a flaky texture.
Avoid overworking the pastry. Mix each dough only until it holds together.
Chilling the dough for at least 1 hour helps the butter remain cold and makes the gluten-free pastry easier to roll.
Lucy Glo apples have sweet-tart flavor and pink flesh, while Kissabel apples contribute vibrant color and balanced acidity.
If these specialty apples are unavailable, another firm baking apple may be used, although the filling will not have the same pink and red coloring.
For an egg-free variation of the rice flour crust, replace the eggs with 4 tablespoons of cold water and 1 tablespoon of lemon juice or vinegar. Add additional cold water gradually only if needed to bring the dough together. An appropriate egg-free wash will also be needed for finishing the crust.
Store the cooled galette in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Reheat individual slices gently before serving if desired.
Check that the flours, cornstarch, xanthan gum, spices, and other packaged ingredients are labeled gluten-free. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.
