Holiday Gifts 2016: Blueberry Apple Galette

Update and Redux: J – I requested an apple galette for my birthday, which is today. Christina made two, of course; one sweet and one savory. This sweet one is one of many variations of apple galette. The savory one includes fennel, onion compote and cheese. Can’t wait. BTW: Galettes are really easy to make. Maybe someone you know needs a delicious gift.

C – I have been trying to reduce the amount of sugar in my baked goods.

It’s been pretty successful. It’s amazing looking at a lot of recipes and reading how much sugar they ask for. I usually try cutting the sugar. I always note if the recipe needs more sugar. If so, I add it the next time I bake it.

I never really notice the difference when I reduce the amount of sugar. It just tastes better for me.

I have also changed the type of sugar I have been using. I started using coconut sugar to replace most of my sugar. Coconut sugar isn’t as sweet and still has a one-to-one ratio for most of the recipes.

The only time I use white sugar is when I need to make sure color doesn’t change in my cooking. For example, I will use granulated sugar or powdered sugar for white frosting or for making marshmallows.

This recipe is perfect with the sugar being reduced. I am not a big fan of not tasting the fruit in my pies. I love tasting the tart blueberries and apples.

I also like when I feel I can eat another slice without having a sugar coating in my mouth. I love the fruit along with the gluten-free flaky crust and the crunchy sugar that we topped it with. It’s delicious.

I know that baking needs to be exact, but I think it’s worth trying to tinker with reducing some sugar in our baked goods.

Gluten-Free Pie Week 2016: Gluten-Free Blueberry-Apple Galette
Recipe type: Desserts
Author:
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6
Ingredients
  • 8oz fresh blueberries
  • 1 Granny Smith apple, peeled, cored and large dice
  • ½ cup coconut sugar
  • ¼ tsp salt
  • ¼ cup cornstarch
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • ½ gluten-free pie crust recipe (link below)
  • 2 Tbsp butter cubed
  • 1 egg for egg wash
  • 2 Tbsp of Demera and raw sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, place blueberries, diced apples, coconut sugar, salt, cornstarch, water and vanilla. Mix well and set aside.
  3. Sprinkle gluten-free flour on a clean dry surface. Roll out pie dough as thin as possible.
  4. Place the rolled out the dough on a parchment-lined cookie sheet.
  5. Place blueberry apple filling in the center of the pie dough.
  6. Top the filling with the cubes of butter evenly around the filling.
  7. Fold the pie closed, leaving the center of the top open.
  8. Mix egg and a tablespoon of water together in a small bowl and brush the crust.
  9. Generously sprinkle raw sugar over the top of the pie crust.
  10. Place in the oven and bake for 30 to 35 minute or until the crust is golden brown.
  11. Remove from oven and set aside for at least 10 minutes for serving.
  12. Serve.
  13. Enjoy!

Gluten-Free Pie Crust recipe

I feel you won’t miss it as much as you think, if you reduced it a little.

If it doesn’t work, just keep the sugar the same the next time you bake it.