Saturday was one of those days where you end up having to talk to yourself a lot just to make it through. Somehow I feel like some people can relate to this sentiment over the holiday season…

I was up at 5:20 am finishing my prep work for my client’s meals for the day and did not sit down until 8:00 pm when I left for The Elephant Man on broadway. In between I was cooking six meals for a client as well as a three-course dinner menu for my family and friends going to see the play with me. It was my Christmas gift to them and I offered to cook. On a normal day that would have been just fine, but when your food doesn’t want to show up until an hour before their arrival it’s a bit impossible. Food delivery – it’s a blessing and a curse. I finally finished at about 4:55…and well, the length of my intended shower was greatly compromised. In the end, the table was set, the food was hot and ready and I don’t think anyone was the wiser about my day of insanity – so all was well. The play was incredible, do yourself a favor and go see it!

On the menu for dessert was an Apple Galette (which basically means a free-form pie) with an almond-flaxseed crust and homemade apple butter center. My brother needed one all to himself. Everyone raved.

You have to be honest with yourself when you test a new recipe. Gauge people’s reactions…when people tell you something is good verses being unable to NOT eat the entire pie…those are two very different things. It’s like that guy who calls you after hanging out verses the one who sends you a lame text two days later. One’s gonna work, one’s not, be honest with yourself.

Here’s the recipe, just in time for the holidays!

¼ cup almond flour
¼ cup amaranth flour
¼ cup brown rice flour
¼ cup tapioca flour (+ more for rolling)
2 tablespoons ground flax
½ teaspoon fine grain sea salt
½ teaspoon ground cinnamon
4 tablespoons ghee (or softened butter)
4 tablespoons ice cold water

¼ cup apple butter (homemade version coming soon)
2 braeburn apples, thinly sliced
2 teaspoons fresh squeezed lemon juice
2 tablespoons maple sugar (can sub agave)
1 teaspoon ground cinnamon
¼ cup apricot jam (all fruit, no sugar added), melted

Pre-heat your oven to 350 degrees.

Start by making the crust. In a small bowl, combine dry ingredients: almond flour through cinnamon. Mix until combine. Using a pastry cutter or using two knives, cut ghee or butter into the flour until the mixture resembles coarse cornmeal (you can also use your hands if need be). One tablespoon at a time, add ice water, stirring to combine afterwards. Finally, gently roll dough into a ball just all of the ingredients are well combined without overworking the dough.

Cut a piece of parchment paper to fit your baking sheet. Place the dough ball in the center of the parchment paper and roll out into a circle as best you can…this is a freeform pie so don’t worry about precision. Dough should be about ¼” thick.

Spoon the apple butter into the center of the dough and spread evenly around the dough, pushing it out 1” short of the edge. Place apple slices overlapping each other onto the dough, starting from the far edge and working your way across the dough in three layers (see photo). Once you have covered all the apple butter, use the parchment to fold the edge of the dough over the apples and press gently until the whole pie has a crust. 

Brush the apples and crust with the apricot jam using a pastry brush. 

Place the galette in the oven for 25 minutes or unit the edges of the pie are firm and golden brown.

Eat warm or let cool completely and serve at room temperature.