Make a rustic pink apple gluten-free galette with colorful Lucy Glo and Kissabel apples, warm cinnamon, lemon, and your choice of two gluten-free crusts.
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. Lemon zest and cinnamon complement the apples without overpowering their naturally vibrant flavor.
This recipe includes two complete gluten-free 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. Choose one crust option based on your preferences and available ingredients. Do not prepare or combine both crust formulas.
With its relaxed pastry 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 warm or at room temperature for fall celebrations, Thanksgiving, holiday dinners, weekend brunches, or any occasion that calls for a memorable gluten-free apple dessert.
Directions
Step 1: Choose One Crust Option
Select either the Gluten-Free Rice Flour Crust in Step 2 or the Gluten-Free All-Purpose Flour Crust in Step 3. Prepare only the selected crust. Do not make both options or combine ingredients from the two formulas.
Step 2: Prepare the Rice Flour Crust
If you selected 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 three eggs in a separate bowl. Add them to the flour mixture and stir just until a cohesive dough forms. Avoid kneading or overmixing the pastry.
Shape the dough into a disk, wrap it tightly, and refrigerate it for at least 1 hour or overnight. Skip Step 3 and continue with Step 4.
Step 3: Prepare the All-Purpose Flour Crust
If you selected 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.
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 4: Make the Pink 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 apples are evenly coated. The lemon juice contributes brightness while helping preserve the apples’ colorful appearance.
Add the granulated sugar, lemon zest, sea salt, cinnamon, and cornstarch. Gently mix until every apple slice is coated.
Let the filling rest for approximately 10 minutes so the apples begin releasing their juices and the flavors can blend.
Step 5: 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 6: Roll Out the Dough
Remove the selected chilled dough from the refrigerator and let it rest at room temperature for 10 to 15 minutes. This short resting period makes the dough easier to roll without allowing the butter to become too soft.
Place the dough between two sheets of parchment paper. If using the rice flour crust, lightly dust the bottom sheet and the surface of the dough with tapioca flour as needed to prevent sticking.
Roll the dough into a circle approximately 12 to 14 inches in diameter and 1/4 inch thick. Remove the top sheet of parchment paper. Transfer the dough, still resting on the bottom sheet, to the prepared baking sheet.
Step 7: Add the Apple Filling
Arrange the apple filling in the center of the rolled dough, leaving a 4- to 5-inch border around the edge.
Avoid pouring excessive accumulated liquid from the bottom of the filling bowl onto the pastry. Too much liquid could make the crust soggy or cause juices to leak from the galette during baking.
Step 8: Shape the Galette
Carefully fold the edges of the dough over the apple filling. Work around the galette, overlapping and pleating the pastry as needed while leaving the colorful apple center exposed.
Gluten-free pastry may be more delicate than traditional wheat-based dough. If cracks develop along the folded crust, gently press them together with your fingertips.
Step 9: Apply the Egg Wash
Whisk the egg and water together in a small bowl until smooth. Brush the egg wash evenly over the exposed pastry, taking care not to let it pool around the bottom of the galette.
Step 10: 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 folded edges begin browning too quickly, loosely cover them with aluminum foil during the final portion of baking.
Step 11: Cool the Galette
Remove the galette from the oven and let it cool on the baking sheet for at least 20 minutes. Cooling gives the fruit juices time to thicken and helps the galette hold together when sliced.
Step 12: Serve
Cut the galette into 8 wedges and serve it warm or at room temperature. If desired, accompany each serving with vanilla ice cream, lightly sweetened whipped cream, or caramel sauce.
Notes
This recipe provides two complete crust formulas so you can select the option that best suits your ingredients. Choose only one crust. Do not prepare both crusts or combine ingredients from the two formulas.
The rice flour crust uses a custom blend of tapioca flour, cornstarch, brown rice flour, and oat flour. The all-purpose flour crust is the simpler option when you have a reliable gluten-free flour blend available.
Check whether your gluten-free all-purpose flour already contains xanthan gum. The supplied formula includes an additional 1/2 teaspoon, as directed in the original recipe.
Keep the butter as cold as possible. Small pieces of cold butter release steam during baking and help produce a flaky crust.
Avoid overworking the pastry. Mix the selected dough only until it holds together. Excessive handling may warm the butter and make the finished crust denser.
Chill the dough for at least 1 hour before rolling. This helps the butter remain firm and makes the gluten-free pastry easier to handle.
Lucy Glo apples have a sweet-tart flavor and rosy pink flesh. Kissabel apples contribute vibrant coloring and balanced acidity.
If Lucy Glo or Kissabel apples are unavailable, another firm baking apple may be substituted. The galette will still be delicious, but the filling may not have the same pink coloring.
For an egg-free variation of the rice flour crust, replace the three eggs with 4 tablespoons of cold water and 1 tablespoon of lemon juice or vinegar. Add more cold water gradually only if needed to bring the dough together. Use a suitable egg-free wash before baking.
Store the cooled galette in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Gently reheat individual portions before serving if desired.
Check that the flours, cornstarch, xanthan gum, cinnamon, and other packaged ingredients are labeled gluten-free. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.
