Recipes

In a large bowl, blend together the flours, xanthan gum, salt and sugar. Using a pastry cutter, cut in the butter and shortening in small dabs until you have lumps the size of white beans (NOT fine like cornmeal). In a small bowl, whisk the eggs and add the vinegar and ice water. Stir into the flour mixture and form a ball- Knead it a little, don’t go crazy, though. If it is too dry and not coming together add more ice water, 1 Tbsp at a time. Divide dough into 2 balls, form into discs and wrap in plastic. Refrigerate at least one hour before rolling out. To roll, use sweet cornstarch to prevent dough from sticking to surfaces. Recipe yields 1 top and 1 bottom shell.

Peel and slice apples into thin wedges or small dice.  Place apples in a large bowl with all remaining ingredients except the butter. Mix well to combine and let sit while you roll out your pie crust.

To assemble…

Preheat your oven to 400ºF.  Roll pie crust into a large circle.  Trim the edges so that the shape is for the most part a uniform circle.  Transfer the crust to a parchment lined baking sheet (the crust will hang off the edges slightly; this is OK as they will be folded in).  Place the apple mixture in a large heaping pile in the center of the crust.  Dot the top with the butter (from the filling recipe).  Carefully fold in the edges of the crust, leaving a window in the center.  Place the galette in the oven for about 45 minutes or until the filling begins to bubble and the crust is golden brown.  Cool completely before slicing.  Wonderful with a dollop of mascarpone cheese or vanilla ice cream!