Description
A rustic, open-faced pie with cinnamon honeycrisp apples and a whole wheat almond flour crust.
Ingredients
Scale
Crust:
- 1 cup whole wheat flour + more for dusting
- ¾ cup almond flour or meal
- 1 tablespoon granulated sugar
- ½ teaspoon kosher or sea salt
- 5 tablespoons cold butter, diced
- 3 tablespoons milk (of choice)
- ¾ cup plain or vanilla Greek yogurt
Filling:
- 2 medium honeycrisp apples, cored and thinly sliced
- 2 tablespoons melted butter
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch kosher or sea salt
Finishers:
- 1 large egg, beaten
- 1 tablespoon turbinado sugar (optional)
- 1 cup vanilla frozen yogurt
Instructions
- Add the whole wheat flour, almond flour, sugar, salt and cold diced butter to the bowl of a food processor. Pulse until large granules start to form. Add the milk and yogurt and pulse until the dough comes together in pea-sized granules.
- Sprinkle a large cutting board with a light dusting of wheat flour. Transfer the dough to the cutting board and work it with your hands until it comes together like pie dough, just for a few seconds. Flatten into a disc and wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
- Preheat the oven to 375 degrees F.
- In a large glass bowl, stir together the sliced apples, melted butter, brown sugar, cinnamon and salt. Set aside.
- Sprinkle a bit of wheat flour on a cutting board. Remove the dough from the plastic wrap and place it on the dusted cutting board. Use a rolling pin to roll the dough out into a large circle, ¼-inch thick. Transfer the dough to a baking sheet fitted with parchment paper.
- Arrange the apples in a circular layer in the center of the dough, leaving 2 inches bare around the outside of the dough. Fold the edges over on top of the apples, leaving a 4-inch portion of the apple filling exposed in the center. Use a pastry brush to brush the beaten egg on the folded over portion of the dough. Sprinkle the edges of the dough with turbinado sugar (if using).
- Bake 30-40 minutes or until the apples are soft and bubbly and the crust is golden brown. Let slightly cool, then slice into wedges.
- Serve warm with scoops of vanilla frozen yogurt.
Notes
Substitution Tip: Try this galette with fresh or frozen berries or sliced pears instead of apples!
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 241
- Sugar: 14g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: apple, dessert, honeycrisp, holiday, fall, galette, pie