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Fall is one of those romantic fuzzy memories in my mind that sends me into a flash of sweet nostalgia. Memories bathed in golden light and filled with the sweet smell of apples and pumpkin and sweet cinnamon spice, a kitchen preparing for the bounty of holiday dishes. One of my favorite flavors of fall is the rich combination of baked apples and cinnamon. Its deep sweet flavors warm you from the inside out. This AIP Apple Galette AIP dessert recipe makes a delicious AIP & Paleo fall dessert and AIP Holiday treat that perfectly blends the flavors of fall.
I love this recipe because it is simple, beautiful, and delicious. This AIP fall dessert is also a great option for those of you who love pie, but don’t have a pie plate. This easy AIP dessert recipe brings you the delicious flavors of an AIP apple pie without all the hassle and trappings that come with it.
The pie crust is made from a blend of AIP flours and keeps a nice crispy texture but doesn’t fall to pieces. The filling is a simple mix of apples, cinnamon, coconut sugar, and maple. This AIP fall recipe is completely allergen friendly, AIP, paleo, and vegan! And its beautiful presentation and easy pairing with a dairy-free ice cream makes it a great choice for a party or gathering.
Notes & Tips on making this delicious AIP Dessert Recipe
Is it important to cook with chilled oil?
Using cold oil and fats in pie crust is very important. For the best crust outcome, make sure to work with COLD palm shortening, coconut oil, and cold water. It is important that the dough stays as cold as possible. The cold to hot ingredient shift is what helps achieve a crispy pie crust texture.
What is the best way to mix the dough in this AIP dessert recipe?
To mix the pie crust dough use a pastry cutter (this is a great tool to have if you don’t own one already), food processor, or even a fork can work if you don’t have the other two items. Try and use your hands as little as possible as the heat from your hands will melt the oils in the dough.
How can I easily assemble this AIP fall dessert?
The easiest way to make this galette is to roll the dough out on parchment paper or foil. The dough is fragile so having it on paper will make it easier to handle. It makes it really easy to fold the sides of the galette by folding the paper over the filling and peel the dough from the parchment paper. If you do not have either available make sure to use plenty of arrowroot flour or tapioca flour to prevent the crust from sticking to the rolling surface. Also transfer the dough to the baking sheet before adding the apple filling.
Making this AIP fall Dessert
Start by measuring the oil for the pie crust and stick them into the freezer to chill. Next preheat the oven to 400 degrees Fahrenheit.
Take your apples and rinse them off. You can use whatever type of apple combination you like. Peel the apples and cut them into thin slices. Toss the apples into a bowl and coat with the coconut sugar, maple syrup, arrowroot flour, spices, and salt and set aside.
To make the crust, start by measuring the flours and salt into a bowl. Stir the flour until well incorporated. Next add the chilled palm shortening and coconut oil. The Coconut oil should be close to solid. Use a pastry cutter until the shortening has mixed into the flour and there are no large chunks of coconut oil left. The dough will be very crumbly.
Next, add in the apple cider vinegar, and add in the ice water 1 tablespoon at a time. When the dough starts to stick to itself and is workable do not add any more water.
Form your dough into a large disc and place on parchment paper to roll out. Dust the dough with arrowroot flour or tapioca flour to avoid sticking. Roll the dough to about 11 inches in diameter and fill with apples.
Take the parchment paper and fold the edges of the pie crust around the apples. Cut up the 2 teaspoons of palm shortening and sprinkle over the apples. Rub the pie crust with coconut oil and sprinkle it with cinnamon.
Bake in the oven for 30-40 minutes at 400 degrees Fahrenheit until the edges of the crust begin to turn golden brown.
Did you enjoy this AIP fall recipe!? You may also like these other fall desserts
AIP Apple Galette
Ingredients
Crust
- ½ Cup Cassava Flour
- ¼ Cup Coconut Flour
- ¼ Cup Arrowroot Flour
- 3 Tablespoons Palm Shortening chilled solid
- 3 Tablespoons Coconut Oil chilled solid
- 1 Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Salt
- 3-5 Tablespoons Ice water
Filling
- 2 Large Apples or 3 small apples
- 2 Tablespoons Coconut Sugar
- 2 Tablespoons Maple
- 1 Tablespoon Arrowroot Flour
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Ginger
- ¼ Teaspoon Salt
- 2 Teaspoons Palm Shortening
Instructions
- Start by preheating the oven to 400 degrees Fahrenheit.
- Take your apples and rinse them off. You can use whatever type of apple combination you like. Peel the apples and cut them into thin slices.
- Toss the apples into a bowl and coat with the coconut sugar, maple syrup, arrowroot flour, spices, and salt and set aside.
- To make the crust, start by measuring the flours and salt into a bowl. Stir the flour until well incorporated.
- Next add the chilled palm shortening and coconut oil. It is very important that the oil is COLD. The Coconut oil should be close to solid. Use a pastry cutter until the shortening has mixed into the flour and there are no large chunks of coconut oil left. The dough will be very crumbly.
- Next, add in the apple cider vinegar, and add in the ice water 1 tablespoon at a time. When the dough starts to stick to itself and is workable do not add any more water.
- Form your dough into a large disc and place on parchment paper to roll out. Dust the dough with arrowroot flour or tapioca flour to avoid sticking.
- Roll the dough to about 11 inches in diameter and fill with apples. Take the parchment paper and fold the edges of the pie crust around the apples.
- Cut up the 2 teaspoons of palm shortening and sprinkle over the apples. Rub the pie crust with coconut oil and sprinkle it with cinnamon.
- Bake in the oven for 30-40 minutes at 400 degrees Fahrenheit until the edges of the crust begin to turn golden brown.
