Pear and Apple Galette with Gluten Free Pie Crust

Are you pie shy? (Making them, not eating them of course!) Well, I used to be until I discovered the galette.

Pies always appear daunting to make, since the crust seems finicky. You have to be careful not to over-mix the dough, chill the butter enough, roll it carefully so as not to cause it to crack and then transfer it to a pie plate praying it doesn’t crack…again. It’s what I would call a high risk recipe. A high risk of screwing it up.

Gluten Free Pear and Apple Galette - truefoodlove

Gluten Free Pear and Apple Galette – truefoodlove

Luckily, the galette is meant to be more free-form and rustic, so any imperfections simply look like they are supposed to be there. If cracks form in the dough as you’re rolling it or folding it over the fruit, just pinch it together. And the fact that it’s called a “galette”? Well, say anything in French and it immediately adds class, non?

I’ve used organic butter for this recipe since I like to use food in its most natural state. If you are vegan, by all means substitute a vegan butter of your choice and make it your own. I tried healthifying it a bit by making the traditional recipe gluten free (using a fabulous pie crust recipe from the book Quinoa Revolution), but this is by no means a recipe that you’d make daily. It’s a special occasion recipe, like most treats. And seeing as this weekend was Thanksgiving here in Canada, it fit the bill quite nicely. Feel free to substitute any stone fruit you prefer or pears as well. I haven’t tried it with berries, but I imagine berries may yield too much juice and cause a soggy crust, but feel free to try it and let me know how it goes in a comment below!

Happy Thanksgiving to all my fellow Canadians out there! I’ll be following this post up shortly with a quick detox juice recipe to help with the indulgences of this past long weekend.


Apple Pear Gluten Free Galette - truefoodlove

Apple Pear Gluten Free Galette – truefoodlove

Pear and Apple Galette with Gluten Free Pie Crust


For the crust (from Quinoa Revolution):

  • 1/2 cup quinoa flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 tsp. salt
  • 1 tbsp. organic cane sugar
  • 1/2 cup organic grass-fed butter, cut into small cubes, chilled (or vegan butter)
  • 1/3 cup + 2 tbsp. ice cold filtered water (I fill a measuring cup with cold 1/3 water and add 2 large ice cubes)

For the filling:

  • 1 medium sized apple, peeled, cored, quartered and then sliced thinly
  • 1 pear, cored and sliced thinly
  • 1 tbsp. lemon juice
  • 1 tbsp. organic butter, melted (or vegan butter)
  • additional spices of your choice, or leave it plain

How to:

  1. Start by making the crust. Mix all the dry ingredients together in a bowl.
  2. Using a pastry blender cut in the butter until the mixture resembles small crumbs.
  3. Add the cold water while stirring at the same time until the mixture comes together (somewhat) into a ball. It will require some hand manipulation to get it into a ball, but don’t handle it too much so as to melt the butter.
  4. Wrap the ball of dough in plastic wrap and place in the fridge for at least an hour.
  5. In the meantime, prepare the filling by peeling and cutting up the apples and tossing them with lemon juice. Feel free to toss some spices like cinnamon, nutmeg, ginger and cloves in there, and a little cane sugar if you feel your apples are tart. Otherwise, au naturel is just fine.
  6. Take your pastry dough out and let it rest on the counter for about 10 minutes to warm up a little for rolling.
  7. Dust your counter top and the top of your dough with rice flour and roll out the dough into a rough circle to about 1/8″ thickness.
  8. Carefully transfer the dough to a baking sheet lined with parchment paper. If there are tears, just pinch the dough back together.
  9. Starting about 1.5 inches from the outside edge, layer the apple slices concentrically, overlapping them slightly, starting from the outside and finishing in the centre. Fold over the edge of the pastry over the fruit, fluting and pinching the dough to allow it to stay in position.
  10. Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for another 30 minutes or so until the fruit is soft and the crust is golden.
  11. Let cool on pan for 5-10 minutes then transfer to a wire rack to cool completely.
  12. Best served and eaten the same day. The pastry gets a little soggy as time passes, so it’s a great thing to share with friends. And it will prevent you from eating the whole thing….because trust me, it’s so good that very well could happen.


5 thoughts on “Pear and Apple Galette with Gluten Free Pie Crust

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