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 |
- 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
- Preheat oven to 350 degrees.
- In a small mixing bowl, place blueberries, diced apples, coconut sugar, salt, cornstarch, water and vanilla. Mix well and set aside.
- Sprinkle gluten-free flour on a clean dry surface. Roll out pie dough as thin as possible.
- Place the rolled out the dough on a parchment-lined cookie sheet.
- Place blueberry apple filling in the center of the pie dough.
- Top the filling with the cubes of butter evenly around the filling.
- Fold the pie closed, leaving the center of the top open.
- Mix egg and a tablespoon of water together in a small bowl and brush the crust.
- Generously sprinkle raw sugar over the top of the pie crust.
- Place in the oven and bake for 30 to 35 minute or until the crust is golden brown.
- Remove from oven and set aside for at least 10 minutes for serving.
- Serve.
- 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.