Sweet, tart, and beautifully vibrant, this Gluten-Free Lucy Glo and Kissabel Apple Pie Galette showcases the unique flavor and stunning color of specialty apples in a rustic free-form pastry. The naturally pink and red-fleshed Lucy Glo and Kissabel apples create a visually striking dessert while delivering a delicious balance of sweetness and tanginess. Wrapped in a flaky gluten-free crust and lightly scented with lemon and cinnamon, this easy apple galette is perfect for fall baking, holiday gatherings, or whenever you crave a rustic homemade dessert.
Unlike a traditional pie, a galette requires no special pan or intricate crimping. The dough is simply rolled out, filled with fresh apples, and folded over the fruit before baking until golden brown. The result is an elegant dessert that looks impressive yet is surprisingly simple to prepare.
Prep Time
30 minutes
Chill Time
1 hour
Bake Time
40 minutes
Total Time
2 hours 10 minutes
Servings
8
Fruit Filling
4 cups thinly sliced Lucy Glo and Kissabel apples, approximately 4 medium apples
2 teaspoons fresh lemon juice
½ cup granulated sugar
Zest of 1 lemon
¼ teaspoon sea salt
¾ teaspoon ground cinnamon
¼ cup cornstarch
Egg Wash
1 large egg
1 tablespoon water
Gluten-Free Rice Flour Crust Option
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
2 sticks cold salted butter, diced
3 large eggs
Gluten-Free All-Purpose Flour Crust Option
1¼ cups gluten-free all-purpose flour
1 tablespoon granulated sugar
½ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold butter, cubed
1 large egg
2 teaspoons lemon juice or vinegar
Prepare the Rice Flour Crust
Lightly whisk together the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum in a large mixing bowl.
Add the cold diced butter and work it into the flour mixture using a pastry cutter or your fingertips. Continue until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining throughout the dough.
In a separate bowl, whisk the eggs until thoroughly combined. Add the eggs to the flour mixture and stir until a dough begins to form. If the dough appears dry, add cold water one tablespoon at a time until it comes together.
Form the dough into a disk, wrap tightly, and refrigerate for at least 1 hour or overnight.
Prepare the Gluten-Free All-Purpose Flour Crust
Combine the gluten-free all-purpose flour, sugar, xanthan gum, and salt in a mixing bowl.
Add the cold butter and cut it into the flour until the mixture becomes crumbly.
Whisk together the egg and lemon juice or vinegar. Add to the flour mixture and stir until a dough forms.
Shape into a disk, wrap well, and refrigerate for at least 1 hour before rolling.
Make the Apple Filling
While the dough chills, prepare the filling.
Place the sliced Lucy Glo and Kissabel apples in a large bowl. Add the lemon juice and toss to coat the apples evenly.
Sprinkle in the sugar, lemon zest, salt, cinnamon, and cornstarch. Gently mix until every slice is coated with the flavorful mixture.
Allow the filling to rest for about 10 minutes. This helps the apples begin releasing their juices while allowing the flavors to blend together.
Roll the Dough
Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 10 to 15 minutes.
Place a sheet of parchment paper on a work surface and lightly dust it with tapioca flour.
Set the dough on the parchment paper and place a second sheet of parchment paper on top.
Roll the dough into a large circle approximately ¼ inch thick. Aim for a circle roughly 12 to 14 inches in diameter.
Transfer the parchment-lined dough to a baking sheet.
Assemble the Galette
Spoon the prepared apple filling into the center of the dough.
Spread the apples evenly, leaving a 4 to 5-inch border around the edge.
Carefully fold the outer edges of the dough over the filling, working around the galette and pleating the dough as needed. The center of the filling should remain visible.
Apply the Egg Wash
Whisk together the egg and water until smooth.
Brush the exposed dough thoroughly with the egg wash. This step helps create a beautifully golden and crisp crust during baking.
For additional sweetness and sparkle, sprinkle a small amount of granulated sugar over the crust before baking.
Bake the Galette
Preheat the oven to 375°F.
Place the baking sheet on the center rack and bake for approximately 40 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust begins browning too quickly, loosely cover the edges with foil during the final portion of baking.
Remove from the oven and allow the galette to cool for at least 20 minutes before slicing.
Serve
Serve warm or at room temperature.
This gluten-free apple galette pairs beautifully with vanilla ice cream, freshly whipped cream, or a drizzle of caramel sauce. The naturally colorful flesh of Lucy Glo and Kissabel apples creates a stunning presentation that makes this dessert especially memorable for holiday tables and special occasions.
For an egg-free crust, replace the eggs with 4 tablespoons of cold water and 1 tablespoon of lemon juice or vinegar. Add additional cold water as needed until the dough comes together.
Lucy Glo apples offer a sweet-tart flavor with pink flesh, while Kissabel apples provide vibrant color and balanced acidity. Together they create a unique and flavorful gluten-free apple dessert.
Keep the butter as cold as possible when preparing the crust. Cold butter creates flaky layers and improves texture.
The galette can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
