Galette is the broad term for a free-formed pastry crust enveloping savory or sweet fillings. Here, I make a gluten-free Apple-Plum Galette the easy way, by using a pie dish to help hold the pastry and the juices in place.
There are lots of options here, and really no “wrong” way to make this beautifully rustic galette. I used Bonne Maman® Golden Plum Mirabelle Preserves with my tart apples because the consistency is perfect for pies and tarts. The naturally sweet flavors of the plum really stand out in this recipe, in contrast to the texture and slight tartness of the diced apples. (Plus, these cute preserve jars make great vases for fresh-cut flowers from your kids!)
Because the consistency of the Bonne Maman® preserves is so thick, I did not need to worry about the crust becoming soggy from the preserves; if you use another brand of preserves that is thin and more juicy, finely crush some gluten-free graham crackers or other cookies and sprinkle them over the bottom of the pastry before adding the fruit, to help absorb the juice.
If you prefer a lot of crust on your pies, double or use 1½ recipes of my Grandma’s Pie Crust recipe; if you would rather the fruit be the star of this show, simply use one recipe of my Grandma’s Pie Crust, and pleat the edge of the rolled pastry by folding it over the edge and on top of the fruit, approximately 1-2 inches. Again, there is no wrong way of making this gorgeous pie, so get creative and make it the way you like it!
Bonne Maman Preserves Giveaway!
Our contest for free Bonne Maman® preserves is now closed. Congratulations to our winners, Beverly & Stephanie!
Rustic Apple-Plum Galette
- 1 pound slightly tart apples, peeled, cored and cut into smaller chunks (approximately 3 apples)
- 1/2 cup plum preserves (Bonne Maman® Golden Plum Mirabelle Preserves)
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg, mixed, or milk of choice to brush on crust
- Demerara sugar (or regular white sugar) to sprinkle on crust
Prepare 1, 1½ or 2 recipes of my Grandma’s Pie Crust, depending on how much pastry crust you would like to have on top of your pie. Shape into a flat disc, then wrap with plastic and set on the counter while you prepare the filling.
Preheat oven to 400° F.
In a large bowl, toss the diced apples with the preserves, lemon juice, sugar, orange peel and spices. Set aside while preparing the crust.
Roll out the pastry crust onto a clean counter or pastry mat (preferred) dusted well with Jules Gluten Free™ All Purpose Flour or gluten-free starch like cornstarch. (Click to follow step-by-step rolling directions) The crust should be at least 2 inches larger than the edge of your pie plate.
Click for step-by-step pie crust making photos
Transfer the crust into the pie plate (Click to follow step-by-step transfer directions). If using thin, watery preserves, finely crush 3/4 cup gluten-free graham crackers or other cookies and sprinkle onto the pastry. Spread the mixed fruit on top of the pastry or the pastry with cookie crumbs. Gently fold the edges of the pastry over the fruit filling and pleat or arrange however you like.
Brush the mixed egg or milk onto all exposed pastry, then sprinkle with demerara sugar.
Bake for 10 minutes, then reduce temperature to 350° F. Bake for an additional 30 minutes, or until the fruit is bubbling and the crust is lightly browned and slightly crispy outside, but not tough.
*Note: Bonne Maman provided me with samples of their preserves for use in my recipes. I have not been compensated in any way by Bonne Maman, and my opinions regarding their products are my own.