Anna Olson's Raspberry Peach Galette
by Anna Olson
Fruit pies are a summertime treat, but if you don’t eat wheat flour, you are missing out. Not anymore! This recipe works with any fruit combination, so long as it’s fresh and in season.
I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. While the crust may crack a little when rolling and baking, it will bake together nicely, and can be sliced and portions lifted out of the pie plate easily. I’ve also included some tips on working with a pie crust made without wheat flour.
Makes 1 8-inch (20 cm) tart
Serves 6 to 8
2/3 cups of rice flour (white or brown)
½ cup of sorghum flour
½ cup of tapioca starch
2 tbsp. of packed dark brown or demerara sugar
½ tsp. of salt
½ tsp. of ground cinnamon
¼ tsp. of ground nutmeg
½ cup of unsalted butter, cut into pieces and chilled
2 large eggs
1 tbsp. of cold water
1 tsp. of vanilla extract
2 cups of fresh raspberries (or frozen, thawed)
2 peaches, peeled and diced
2/3 cups of packed dark brown or demerara sugar
1 tbsp. of tapioca starch
½ tsp. of vanilla extract
¼ tsp. of ground allspice
1 egg mixed with 1 tbsp. of water, for brushing
Turbinado or demerara sugar, for sprinkling
For the dough, stir the rice flour, sorghum flour, tapioca starch, sugar, salt and spices to combine. Cut in the butter until the whole mixture has a rough, crumbly texture but there are a few larger bits of butter visible. In a small dish whisk the eggs, water and vanilla. Add this to the flour mixture and stir until the dough comes together. Shape the dough into a disc, wrap and chill for 15 minutes, to chill the butter.
While the dough is chilling, prepare the filling by stirring all of the filling ingredients together until evenly blended.
Preheat the oven to 375 °F (180 °C). Lightly dust an 8-inch (20 cm) pie plate with rice flour and dust a rolling surface with rice flour for rolling. Gently roll out the pastry (dusting your rolling pin and the dough as needed) to a diameter of about 14-inches (35 cm) and lift it into the pie plate. Spoon the fruit filling into the shell. Gently fold the edges of the pastry (about 2 inches/5 cm) over the fruit filling – it usually takes about 6 folds. Brush the top of the pastry with the egg wash and sprinkle with turbinado or demerara sugar. Bake the galette for 35 to 40 minutes, until the crust has browned evenly and the fruit filling is bubbling. Cool for about an hour before slicing.
The tart can be served warm, at room temperature or chilled.
PIE DOUGH NOTES
Rice flour is quite neutral in color and taste. Sorghum flour has a mild nutty taste and is more of a dove color.
I intentionally selected the rice flour, sorghum and tapioca due to their workability and taste but also their affordability, since some gluten-free elements can be costly. Unlike a traditional flour pastry dough that has to rest to relax the glutens in the flour before rolling it out, a gluten-free pastry dough needs to chill to set the butter and to allow the rice and sorghum flours to absorb some of the liquid for easier rolling.
To make this recipe sugar-free, simply eliminate the brown sugar from the crust (no replacement) and replace the brown sugar in the filling with ½ cup (125 mL) of agave syrup.