Brown Butter Apple Galette

I saw this recipe in Bon Appetit magazine and thought I could make it, just a little simpler and (of course) gluten free. Unfortunately, I can’t find the recipe anymore.  I liked how it looked: the shape of it and all those skinny slices.  When I saw the picture my initial thought was what the heck is a galette?  I goggled it and the term can refer to a French free form cake or a free form tart that is sort of between a pie and a tart.  It should be less work than a pie or a fancy tart.  And it is about half the servings so if you want less than a whole pie; this is a great option.  This one is a rectangular shape which I loved.  Not that tough to shape.  You can do it. The hardest part for me was spelling the word correctly for this post!

apple galette 017

For more galette info; check this New York Times article with a great video: http://www.nytimes.com/2014/08/27/dining/the-galette-forgives-you.html?_r=0

Anyway, my apple galette was easy to make and gorgeous to look at and even tastier to eat! Impress your family when you toss this together – they will think it took hours to make.  Leaving the skin on the apples makes them easier to slice thin, they hold their shape better and you save time.  Plus you get the bonus of all the fiber and nutrition of the apple skin and right below it.

First, make the crust and chill it a bit while you slice the apples.

GF Tart Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 lg egg, room temperature

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a flat fat rectangle with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Baking pan: Spray 10 x 14 inch metal baking pan with cooking spray, dust with white rice flour or line with parchment paper.

Filling:

3 cooking apples – a pound or a bit more

2-3 tbsp. salted butter

3 tbsp. dark brown sugar

1 large egg

1 tbsp. granulated sugar

Take 2 tbsp. salted butter and heat it in a sauce pan until it is browned, watch closely or it will burn.  Pour it into a small bowl to cool a bit.  It will brown a touch more even out of the pan so take it out at a medium brown.

Wash and dry three firm cooking apples.  I used golden delicious that I bought at an orchard store; Bechdolts Orchard to be exact. Apples are extra fresh when you get them from where they grew. I cut them in half and cut out the core with my knife. Not peeled; the peel helps the slice keep its shape.   I put the cut side down and cut the apple half into skinny1/8 inch slices.  Leave them all close together still shaped like an apple half. Cut them all like that. I ate the end pieces that were rounded or otherwise less than perfect!  apple galette 008

apple galette 007

Roll out the somewhat chilled crust between the two sheets of wax paper into a rectangle; about 10 by 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great even for weird shapes. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper.

Place your skinny sliced apples skin side up, separating them slightly.  I made two long rows and put a few slices down the sides.  Leave a 1 ½ inch border of crust untouched all around the fruit.  apple galette 009

Pour the brown butter all over the fruit.  Sprinkle with the dark brown sugar.  Fold up the border of dough to form rustic sides; connect at the corners, no need to make it perfect; it is a galette!  Beat the egg well with a small whisk and add the water.  Brush the entire tart shell and fruit with it.  Sprinkle with that spoonful of regular sugar.

apple galette 010

Bake in a preheated 375 degree oven for 40-50 minutes until bubbly and the crust is light brown.  Cool at least 15 to 30 minutes before serving.

apple galette 011

I served mine with the time honored tradition of vanilla ice cream, my favorite: Turkey Hill’s homemade variety of vanilla.   It was also delightful all by itself so you can savor the delicate flavors of the apples with the brown butter and brown sugar.  apple galette 017 The original recipe had some fancy whipped cream flavored with a couple of tablespoons of maple syrup; next time! And there sure will be another apple galette this fall. It was tasty and I loved the extra crunch the crust had from the painting of egg wash and sugar.  My pie crust has never been put to better usage nor had better flavor.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

We had this for lunch today; made with empire or Cortland apples; absolutely delightful.  I put 1/2 tsp. cinnamon in the crust before adding the egg. And I used big crystal sugar for the topping tbsp. of sugar.  Even better than last time I made it.

First posted in 2018; minor text changes made. None affect the recipe.

Apple Berry Crumb Pie

This is a twist on apple pie I like for when I am tired of apple pie or in late winter when the apples get sort of sad; they are not as crisp or flavorful so I add some berries to brighten up the mixture. This recipe uses cranberries. I used frozen ones but fresh are great too; lots of them will be in the stores for Thanksgiving. They taste like cherries in this pie! My guy was sure these were tart cherries!! Yay; that means they are a good addition.  I bet you could use other berries or cherries from the freezer case. I am planning on making this pie for Thanksgiving Day.

I have made this pie before I went gf but with a rolled-out crust cutout with big circles. That version had ginger in it. This one is a bit more traditional in the flavors and easier without rolling out a second crust.

The filling is cooked briefly on the stove top to keep the pie from settling too much in the oven.  There are three main components but don’t be scared; this is an easy pie to create.

apple cranberry crumb pie out of ovenCrust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a pie bag or on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the crumbs and the filling.  I have a wonderful pie bag made by OXO that is nonstick, sturdy construction and just awesome! I have used nothing else but that bag since it was gifted to me a year and 3 months ago.

Crumbs:

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

5 Tbsp.  cold butter cut into 6-8 chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

Filling:

4-5 cups sliced fresh baking apples (no red delicious or honey crisp)

1/2 cup 2/3 c sugar (use the higher amount if you like it sweeter)

2 cups fresh or frozen cranberries

1/4 tsp cinnamon

1 tsp. fresh orange rind and a Tbsp orange juice

2 tbsp. butter at room temp

2 tbsp. instant tapioca or tapioca or rice flour

Raw or big/fancy crystal sugar to sprinkle on top

Directions: Mix the fruit, spices and sugar in a large bowl, Add the butter to a large sauce pan and melt; dump in the fruit mixture, cook about 6-8 minutes until apples soften and the cranberries are bursting. Then add the rind, juice and tapioca or rice flour, stir.  Let cool a few minutes to room temperature.

Heat oven to 400 degrees.

Pour cooled filling into pie shell, top with crumbs; use them all; sprinkle with your fingers. Top with a Tbsp big crystal sugar if you have any – a nice finishing touch.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake for 30 min and turn down the oven to 375 degrees and bake 20-25 more minutes: until crust is golden and you can see the filling bubbling.  Cut it short or lower temperature if crumbs are browning too much. Cool on rack for at least 1-2 hours before serving.  Enjoy! apple cranberry crumb pie slice

First published in April 2020, no changes to recipe; minor corrections/changes to text.

Apple Crumb Pie

Apples, a favorite American fruit and they are the main ingredient in America’s favorite pie.   This crumb topped pie is easier than a two crust pie. I gave you the amounts for a 9-inch pie; I myself generally make it 10 inch; use 10 cups sliced apples and higher end of amounts of sugar, tapioca and spices.  Bake 60 minutes.

I put this pie together in a few steps; make the crust dough; put it in fridge to chill while I peel, slice and cut up the apples. I also throw together the crumbs before rolling out the pie; you don’t need to rinse the mixer bowl from the crust then.  If you plan to prebake your crust those ten minutes of baking the empty pie crust are also a good time for making the crumbs and preparing the apples too!  Each step is fairly easy but the results are spectacular.  Of course, you could buy a readymade unbaked crust but this crust I use is really tasty: my mom never believed it was gluten free!  This disbelief of hers was proof of the great flavor and texture of this particular basic gf pie crust.unbaked-apple-crumb-pie

It goes without saying that this pie is great with a slice of vanilla ice cream.  Winter is still a good time for an apple pie but by spring the apples are iffy, and I stop baking pies with them.  Be seasonal whenever possible when it comes to fruits, and you will get the best flavor and taste in your fruit-based desserts.

Apple Crumb Pie

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions: Spray a nine-inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

8 cups thin apple slices from 8-9 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with. Note: I have made it just with Cortland or with Golden Delicious apples; excellent pies!

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Mix in a large bowl with:

¼ cup brown sugar

3-5 Tbsp. granulated sugar (3= tart, 5 if you like it sweet)

2 Tbsp. minute tapioca

1 tsp. cinnamon

A good sprinkle of ground nutmeg

A small sprinkle of ground ginger

1 Tbsp lemon juice

Heap in pie crust.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Finishing directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste…  Bake in a preheated 375-degree oven for 55-60 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I bake my pies at the lowest possible level shelf, so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill and bake immediately.

Cool the pie at least 3 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust and crumbs are from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Originally posted February 2015.

Apple Pan Dowdy, a Really Delish Dessert

If you don’t have quite enough apples for a pie you can make this quick and delish apple pan dowdy. It sounds very old fashioned and I think it is just that: old school yummy.  I believe the name comes from the messy way you create the final look; turning the crust under the hot fruit and baking again so that crust get finished as it soaks in the juices and your dessert becomes a bit more like an apple crisp than a pie. I believe my recipe came originally from a very old Betty Crocker cookbook.  I have adapted it to make it gluten free. Its one of my favorite quick fruit desserts for cold winter nights.

Dowdy means not very pretty, drab and this is a bit of a hot mess in its looks but the flavor is spicy, fruity and far more exciting than a plain apple pie. I think it has spoiled me from apple pie. Definitely worth a try.

I have made it with golden raisins, regular raisins or currents which are tiny raisins. All work great.

Please use a firm baking apple that will hold its shape for a decently long bake. I used yellow delicious this time. I have used a number of different baking apples for this; Rome, Braeburn work fine; just don’t use red delicious which is an eating only variety. Green granny smiths tend to be a bit too firm for this recipe while Empire apples get a bit too squishy and applesauce like. Most any other type of apple will do.

This might be my second favorite apple dessert; after my French apple tart that I make regularly; easy, fairly low sugar and oh so delightfully cinnamony and lemony at the same time.

apple pan dowdy

Messy but oh so tasty!

Apple Pan Dowdy

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Butter the inside of a glass baking dish: I used a 9 inch glass pie pan.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

1/3 cup golden or regular raisins

2 Tbsp. peach schnapps

5-6 large Golden Delicious apples

1 Tbsp. fresh lemon juice

1/3 cup sugar

Heaping ½ tsp. cinnamon

1/8 tsp. nutmeg

Sprinkle ground cloves

1 tsp. lemon zest if you like

1 -2 tsp. softened butter

Directions: Put raisins in a small glass dish, add schnaps, microwave one minute on high. Let stand so the booze soaks into the raisins. Peel apples, cut in quarters, remove cores, cut each quarter into 4 or 5 slices. Place in a large mixing bowl, sprinkle with lemon juice.  Mix the dry ingredients in a cup; pour over the slices, toss with a big spoon; sprinkle with lemon zest if desired.

Pour the apple mixture into the glass pie pan that you had rubbed with soft butter. Get out the crust and roll it out; just slightly bigger than the top of your baking dish. Lay it on top of the apple slices and tuck in the edges so nothing hangs down over the edge.  Bake for 30 minutes in a 375 degree oven. Remove from oven, use a sharp knife to cut a cross hatch into the top (4 big cuts) so you end up with 9 pieces. Use a big serving spoon to gently tip up the crust and get it under some of the hot apples.  Don’t worry if it breaks up further or looks like a mess.  That’s part of its charm! Let bake 25 to 30 more minutes.  The crust (whatever peeks out of the messy fruit pieces) should be very lightly browned and the apples are bubbling. Let it rest a bit; don’t serve boiling hot but warm will be awesome.  Slice and top with a big dollop of vanilla ice cream, crème or yogurt if you like that sort of thing.  We ate it with ice cream and then the next time I had some plain – just my favorite way to appreciate the flavor and texture of this spicy treat. Enjoy!

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Brown Butter Apple Galette

I saw this recipe in Bon Appetit magazine and thought I could make it, just a little simpler and (of course) gluten free. Feel free to check it out on line or in the magazine rack at the library.  http://www.bonappetit.com/

I liked how it looked: the shape of it and all those skinny slices.  What the heck is a galette?  I goggled it and the term can refer to a French free form cake or a free form tart that is sort of between a pie and a tart.  It should be less work than a pie or a fancy tart.  This one is a rectangular shape which I loved.  Not that tough to shape.  You can do it. The hardest part for me was spelling the word correctly for this post!

apple galette 017

For more galette info; check this New York Times article with a great video: http://www.nytimes.com/2014/08/27/dining/the-galette-forgives-you.html?_r=0

Anyway, my apple galette was easy to make and gorgeous to look at and even tastier to eat! Impress your family when you toss this together – they will think it took hours to make.  Leaving the skin on the apples makes them easier to slice thin, they hold their shape better and you save time.  Plus you get the bonus of all the fiber and nutrition of the apple skin and right below it.

First, make the crust and chill it a bit while you slice the apples.

GF Tart Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 lg egg, room temperature

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a flat fat rectangle with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Baking pan: Spray 10 x 14 inch metal baking pan with cooking spray, dust with white rice flour or line with parchment paper.

Filling:

3 cooking apples – a pound or a bit more

2-3 tbsp. salted butter

3 tbsp. dark brown sugar

1 large egg

1 tbsp. granulated sugar

Take 2 tbsp. salted butter and heat it in a sauce pan until it is browned, watch closely or it will burn.  Pour it into a small bowl to cool a bit.  It will brown a touch more even out of the pan so take it out at a medium brown.

Wash and dry three firm cooking apples.  I used golden delicious that I bought at an orchard store; Bechdolts Orchard to be exact. Apples are extra fresh when you get them from where they grew. I cut them in half and cut out the core with my knife. Not peeled; the peel helps the slice keep its shape.   I put the cut side down and cut the apple half into skinny1/8 inch slices.  Leave them all close together still shaped like an apple half. Cut them all like that. I ate the end pieces that were rounded or otherwise less than perfect!  apple galette 008

apple galette 007

Roll out the somewhat chilled crust between the two sheets of wax paper into a rectangle; about 10 by 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great even for weird shapes. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper.

Place your skinny sliced apples skin side up, separating them slightly.  I made two long rows and put a few slices down the sides.  Leave a 1 ½ inch border of crust untouched all around the fruit.  apple galette 009

Pour the brown butter all over the fruit.  Sprinkle with the dark brown sugar.  Fold up the border of dough to form rustic sides; connect at the corners, no need to make it perfect; it is a galette!  Beat the egg well with a small whisk and add the water.  Brush the entire tart shell and fruit with it.  Sprinkle with that spoonful of regular sugar.

apple galette 010

Bake in a preheated 375 degree oven for 40-50 minutes until bubbly and the crust is light brown.  Cool at least 15 to 30 minutes before serving.

apple galette 011

I served mine with the time honored tradition of vanilla ice cream, my favorite: Turkey Hill’s homemade variety of vanilla.   It was also delightful all by itself so you can savor the delicate flavors of the apples with the brown butter and brown sugar.  apple galette 017 The original recipe had some fancy whipped cream flavored with a couple of tablespoons of maple syrup; next time! And there sure will be another apple galette this fall. It was tasty and I loved the extra crunch the crust had from the painting of egg wash and sugar.  My pie crust has never been put to better usage nor had better flavor.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

We had this for lunch today; made with empire or Cortland apples; absolutely delightful.  I put 1/2 tsp. cinnamon in the crust before adding the egg. And I used big crystal sugar for the topping tbsp. of sugar.  Even better than last time I made it.

Last posted in 2018; minor text changes made.