A delicious rustic apple-cranberry galette made with a tender gluten-free crust, fresh apples and cranberries. Can easily use ready-made pie dough for a quick and impressive dessert.
My husband is a huge apple pie fan. Although I’m typically more of a chocolate lover, I will make apple-y things just for him throughout the year. There’s something about the autumn weather though that makes me crave that apple flavor too.
I’m a big fan of the galette, a.k.a. the lazy pie, because it is so much easier and just as tasty as regular pie. Plus, it’s pretty and equally as impressive, if you ask me!
I like to use a mixture of apples in my desserts just for a variety of flavor. Fuji, gala, and granny smith are all great choices, and I used all of these in this galette. I also threw in a handful of cranberries to contrast the sweet flavor of the apples. They make such a yummy addition too!
I included the recipe for a gluten-free crust, but you can very easily use a ready made dough from the grocery store in a pinch or if you’re not gluten-free. It will cut the prep time in half and yield the same beautiful dessert!
Somehow, my family finds it hard to eat this galette without a giant scoop of ice cream on top, but it is totally optional. If you ask me, I’d opt for the ice cream though 😉
- Homemade pie crust (recipe below) or 1 sheet prepackaged pie dough
- 4 medium apples, about 4 cups, peeled and sliced thin or chopped into small chunks (I used a mixture of fuji, gala, and granny smith)
- ½ cup whole cranberries
- ⅓ cup Coconut Sugar
- 1.5 tablespoons Corn Starch or Arrowroot Starch
- 1 teaspoon Cinnamon
- zest of ½ small orange, about ½ teaspoon (lemon zest can be used instead)
- pinch of salt
- Milk for brushing crust and turbinado sugar for sprinkling, optional
- 2 cups all purpose 1 to 1 gluten-free flour* (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- ½ teaspoon salt
- ½ tablespoon Coconut Sugar
- ½ cup cold butter, cut into chunks (Can also use cold Organic Palm Shortening, if dairy-free)
- 1 egg
- 3-5 tablespoon ice cold water
- *If using a gf baking flour without Xanthan Gum, you can add 1 teaspoon for better results. It will also work without it, but may be a little more crumbly.
- Combine the flour, salt, and sugar into a bowl or the bowl of a food processor. Add cold butter and pulse or use a pastry blender to blend butter into the flour mixture. When the butter is well incorporated, mixture will be crumbly, blend in the egg and then add water one tablespoon at a time until the dough begins to stick together. Don't add too much water or it will be sticky. If this happens just add a tad more flour to balance it back out. Form your dough into a flat round disc and cover with plastic wrap. Place dough into the fridge to chill while you prepare the apple filling.
- Preheat oven to 375F. For the apple filling, combine peeled, slice apples and cranberries in a large bowl. Gently fold in sugar, cornstarch, cinnamon, zest, and salt.
- When dough is thoroughly chilled, remove from the fridge and place between two pieces of parchment paper. I find this is the easiest to roll and transfer the finished pie to the baking sheet. Roll dough into a large circle, until about ⅛-inch thick.
- Place parchment paper with rolled out pie crust onto your baking sheet. Scoop apple mixture into the center and carefully spread out leaving about a two-inch border. Use the parchment paper to carefully bring the edges of the dough over the filling, making pleats when needed, until all the dough is folded over. Pinch any cracks in the crust if necessary. Brush crust with milk and sprinkle with turbinado sugar. Place pie into the oven and bake for 50-60 minutes, or until crust is golden and apples are tender. Let cool slightly before cutting.