This has become my favorite twist on the standard apple pie. As someone who is not wed to a specific holiday dish I've dabble in lots of different flavors but after a heavy meal of the usual Thanksgiving suspects something with a little spice and a rich smell of fennel, clove, cinnamon and star anise is the perfect finish.
You can make this galette as spicy as you'd like by the amount of Chinese Five Spice powder you put in but the key is to get the good stuff. So if you have a bottle of it hanging out in the way back of your spice cabinet, it's time for a fresh one. If you want a mild flavor, use 1 1/2 tbsp but if you want the FULL EXPERIENCE, go with 2 1/2 tbsp.
- 1 3/4 cup finely ground almond flour
- 1 cup arrowroot powder, plus 2 tbsp for dusting
- 3/4 cup chilled grass-fed butter, cut into dice-sized cubes
- 1 tsp coconut sugar
- 1/2 tsp salt
- 1 large egg
- 1 egg yolk, whisked, for brushing the crust
- 4 medium sized apples, I like a blend of Honeycrisp and Granny Smith
- 2 tbsp lemon juice
- 3 tbsp coconut milk or cream
- 1/4 cup coconut sugar, plus more for sprinkling on crust
- 1 1/2 - 2 1/2 tbsp Chinese Five Spice powder
- 1 tsp vanilla extract
- 2 tbsp arrowroot powder
- 1/4 tsp salt
In a food processor, combine almond flour, arrowroot, coconut sugar, salt and pulse to combine. Add butter cubes and pulse until a blend of pebble-sized bits begin to form. Add the egg and pulse to create a dough. Add a little arrowroot powder to your fingers and remove the dough, sprinkling on a bit more arrowroot until dough is not sticky and can be kneaded gently. Roll into a ball, flatten, then wrap in plastic wrap and chill in the fridge for at least one hour or overnight.
To make the filling, peel the apples, making sure to leave a little peel here and there for texture. Core and cut the apples into 1/4" slices and place in a large bowl. In a smaller bowl or pyrex, combine the lemon juice, cream, coconut sugar, Chinese Five Spice powder, vanilla, arrowroot and salt. Whisk thoroughly with a fork until it forms a slurry. Pour the mixture over the apples and use a spatula to carefully fold the liquid into the apples.
To put the galette together, preheat the oven to 350° and set out a large baking sheet. Roll the chilled dough out to a rectangle between two layers of parchment until it's about 10" x 14" then peel off the top sheet. Lift the dough onto the baking sheet and pour the apples into the middle of the dough. Make sure to leave plenty of space to fold the border in. If you feel like you have too many apples, reserve some to saute in the morning for pancakes or oatmeal. Working quickly, start on a short edge and fold the dough over, pinching the corners together to make a tight seam. Gently brush the dough edges with the whisked egg yolk and sprinkle with a little coconut sugar.
Put the galette into the oven and bake for 20 minutes. Rotate the pan 180° and cook another 15 minutes, until the dough looks light brown. Remove and let cool for a bit before serving. Great served warm with ice cream and excellent for breakfast, cold from the fridge.