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Rustic Cranberry Apple Galette
You won't be disappointed with this dessert!
Course
Dessert
Cuisine
American
Keyword
apple pie
Prep Time
20
minutes
Cook Time
30
minutes
Refrigeration time
1
hour
Total Time
50
minutes
Servings
8
Calories
173
kcal
Author
Raia Todd
Ingredients
For the crust:
1/4
cup
amaranth flour
1/4
cup
buckwheat flour
1/4
cup
tapioca flour
2
Tbsp
flax meal
1
tsp
guar gum
1/4
tsp
sea salt
1/4
cup
sour cream
1
Tbsp
honey
1 1/2
tsp
apple cider vinegar
2
Tbsp
cold water
For the filling:
5
apples
1
cup
cranberries
1/4
cup
honey
1
tsp
cinnamon
1/2
tsp
ginger
Instructions
Preheat the oven to 400 degrees and grease a 10 inch pie plate or skillet.
In large bowl, whisk together flours, flax meal, guar gum, and salt.
Cut in the sour cream until evenly crumbled throughout the flours. I just cut it in with a fork.
Stir in remaining crust ingredients until dough becomes a ball. It might take a minute, but it will happen!
Wrap crust in plastic wrap and place in the fridge to chill for one hour while you prepare the filling.
When filling is finished, place a piece of parchment paper on the table. Put dough in the middle and cover with plastic wrap.
Roll out crust between the parchment and plastic wrap until about 1/8th of an inch thick.
Keeping the crust between the parchment and plastic wrap, fold the crust in half, parchment side up.
Peel off one side of the parchment and flip this bare side of crust onto the pre-greased skillet or pie plate.
Peel off the other side of parchment and lay crust flat on the dish, with the sides over the edges (like a normal pie crust!).
For the filling:
Core and quarter the apples, then slice each quarter in half and thinly slice the halves. Place apple slices in a large bowl.
Chop the cranberries (I find this is easiest if they're frozen) and add to the apples.
Sprinkle fruit with remaining ingredients and mix well.
Fill crust with prepared filling, then fold the visible crust edges over the filling.
Bake for 30 minutes, or until filling is bubbly.