apple galette with pisco soaked golden raisins, gluten free

As we enter into the biggest pie month of the year, I've heard a lot of folks ask questions on how to make tasty gluten-free pie crust. Luckily, Lisa Horel of the Gluten-free Canteen is hosting this month’s gluten-free ratio challenge on all things pie dough. Each of the ratio rally-ers tackled this challenge with their unique take on a tart, galette, or pie.  While preparing my own version, an apple galette with pisco soaked golden raisins, I identified some techniques on how to make the perfect crust:

  • Don’t rush. Take your time.
  • Measure by weight if at all possible. If it isn’t, level your scoops with a clean sweep of the back of the knife, unless a recipe specifically directs you to do otherwise.
  • Keep all ingredients chilled (including yourself).
  • Don’t overwork the dough. The more you handle it, the more you break down the fats which are responsible for a tender, flaky crust.
  • Remember the ratio! In this case I had a 3 flour : 2 fat : 1 liquid. With this ratio (and a good scale), you can swap out your favorite gluten-free flour blend with ease!

This apple galette was the perfect dessert to round out the Peruvian feast we ate during our anniversary weekend in the woods.

For dinner, we made lomo saltado with golden potatoes, onions, and red peppers. It wouldn't have been a Peruvian feast without Pisco sours so of course we made sure to remember the blender! To tie the dessert and Peruvian meal together, I presoaked the golden raisins in a jar full of aged pisco. And instead of using lemon juice to keep the apples from browning, I zested and then juiced a lime to brighten the flavor.

We finished off the gallete with a scoop of vanilla ice cream and a couple drops of bitters. The crust was crisp and had a pleasant crunch from the corn meal while the filling was tender, sweet, and lightly tart from the lime juice. The dessert was truly amazing and the perfect way to celebrate our anniversary! 

apple galette with pisco soaked golden raisins

This apple galette is good on its own or all dolled up with some vanilla ice cream and bitters!


  • 1 c (150 g) gluten-free flour blend (we used our own version which is now available for purchase at the bakery!)
  • 1 tsp xanthan gum (omit if your flour blend contains it)
  • 1/4 c (38 g) cornmeal
  • 2 tsp (8 g) sugar, plus 1 tbsp for sprinkling
  • 1/2 tsp salt
  • 7 tablespoons (98 g) frozen butter, grated
  • 1/4 c (60 g) sour cream
  • 2 tablespoons ice water
  • 2 tablespoons milk
  • 1/4 c golden raisins
  • 1/4 c pisco
  • 4 large gala gala apples
  • 1 lime, zested and juiced
  • 3 tablespoons sugar
  • 1/8 tsp ground cinnamon 


  1. The night before you plan to make this, soak 1/4 c golden raisins in enough pisco to completely cover them, about 1/4 c.
  2. To make the crust, I normally grate a frozen stick of butter ahead of time and let it sit in the freezer until I need it. But since we were at our family cabin, I had to improvise with a small zester. The grated butter ended up being light as snow… a little too fine for a pastry crust, but it still turned out fabulous. And of course you could cut-in using a good knife. Just try to get it close to the size of peas. When grating, the butter should look like short grated pieces of mozzarella cheese.
  3. Next, stir together dry ingredients. Sprinkle frozen butter over the dry ingredients and toss lightly with hands so that the butter is evenly coated. Mix ice water and sour cream together and then sprinkle over the dry ingredients. The dough will look crumbly but should stick together when pressed betweeen two fingers. 
  4. Pour the dough onto parchment paper and work the dough into a flat disc. Refrigerate for 30 minutes.
  5. Meanwhile, peel and core the apples and cut into 1/4 inch wedges. In a bowl, toss apples with lime zest, juice, cinnamon, and sugar. Strain raisins from pisco, and mix in with the apples.
  6. Remove the dough from the refrigerator and roll it out until the dough is 1/4 inch thick. Transfer crust to a piece of foil.
  7. In a spiral fashion, layer apples and raisins about 2 inches from the outer edge of the crust. Fold the edges of the dough over the fruit and gently press the dough toward the filling. My crust had about 6 folds in total. Inspect the seems for any cracks. If found, simply smooth them over with your finger until they disappear.
  8. If any juice is left in the bowl, pour it over the center of the tart.
  9. Fold foil around the tart and refrigerate for another 30 minutes to set the crust. Peel back foil. Brush exposed sides of the dough with milk and sprinkle with sugar.
  10. Bake at 375 degrees F until crust is golden brown and apples are tender, about 60 minutes.
  11. Cool for at least 10 minutes before slicing. Serve with ice cream and a dash of bitters if desired.


Don't forget to see what the other ratio rally-ers made!


This galette looks amazing!! I've never made a galette before, and I have no idea why - I think I will have to try this :)

happy anniversary to you two. what a way to celebrate... looks delicious, as always!

This looks AMAZING! The crust looks flaky. The filling looks layered and delectable. Simply wonderful.

Wow, I love the dinner you describe! This looks delicious, and the crust is amazing!

I hope you guys are making this fabulous galette for the bakery - even just the ingredients are drool-worthy. I want a piece. The first photo just popped off the page, like I could grab a slice! Love the photo of you and Patrick! I love the addition of cornmeal in that crust - I bet it made a nice contrast to the apples. Mmmmmmm.

I am drooling over that first picture! And what a wonderful occasion to need a galette for!

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