Ingredients
The following ingredients have 9 Servings
- 1 bag of Bob’s Red Mill gluten free pie crust
- 20 tablespoons cold unsalted butter, cut into pieces
- 6-8 tablespoon of cold water
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- 3 large granny smith apples, peeled, cored, and thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 2 tablespoons honey
- 8 oz. mascarpone cheese
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
Instruction
- To a food processor add Bob’s Red Mill Pie Crust, butter, and ground cinnamon. Pulse 8-10 times, until butter is broken up.
- Pour the mixture into a large bowl, add 6 tablespoons of water. Using your hand mix the dough into it forms a ball. (if you need more water you can add up to more 2 tablespoons)
- Separate the crust mixture into two discs. Wrap with plastic wrap and place in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees.
- Remove one pie crust, put the other crust in a ziplock bag and place in the freezer to use at a later date.
- With the pie crust you will be using, place into in between two sheets of plastic. Gently roll the dough into a disc about 14″.
- Place the disc on a baking sheet lined with parchment paper.
- In a large bowl, add sliced apples, ground cinnamon, cardamom, and honey. Using a spoon mix all the ingredients.
- Line the apples up in the center of the pie crust disc, pour the juices leaving 1 1/2″ on the edges.
- Fold the edges over the top of the apple filling.
- Lightly brush the pie crust edges with egg wash.
- Bake galette for 30-40 minutes, or until edges are browned and apples are tender. Remove and let sit for 5 minutes before serving.
- In the meantime, in a small bowl add mascarpone cheese, maple syrup, and ground cinnamon. Mix until combined.
- Top each slice of apple galette with a dollop of mascarpone cheese mixture.
