Rustic Raspberry Galette

by Maggie on July 30, 2012

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I’m a believer of all things pie. It’s in my genes – both of my Grandmothers were amazing pie makers. My Momma’s a pie maker too.

So I’ve never been afraid to bake a pie.

Yes, even in the Summer heat.

I mean really, these fresh berries are just begging to be baked into a pie (unless they’re topping this pudding).

And since I’m a believer of all things pie, I’m also of the belief that Summer just can’t pass without a raspberry pie (my absolute favorite).

This is a fabulous pie crust recipe (if I do say so myself), and it’s quite easy to work with. It’s flaky and delicious. The combination of coconut oil and almond flour is a match made in pie heaven.

So please, before Summer is over, indulge a little and bake yourself a pie – you won’t regret it.

Raspberry Galette is really a cheater’s pie. You don’t need to worry about the pie plate, and a galette of any kind looks fabulously rustic.

Oh, and IF there are leftovers, you definitely won’t share them.

I chose raspberries for this pie, though I think blueberry would be fabulous too. And I’ll be making a peach pie in August. And an apple pie in October…

Who me? A pie-lover?

Raspberry Galette

Pie Crust

1 cup almond flour
½ cup millet flour
½ cup arrowroot flour
½ tsp sea salt
3 tablespoons certified gluten-free oats
¾ cup coconut oil, chilled and broken into small pieces
1 tablespoon ground chia mixed with ¼ cup water
2 tablespoons cold maple syrup
1-5 tablespoons ice cold water (only if needed)

Raspberry Filling

2 cups fresh raspberries
1 tablespoon arrowroot flour
3 tablespoons granular sugar (I used coconut sugar)

Combine almond flour, millet flour, arrowroot flour, sea salt, oats, and the coconut oil in the food processor. Process until it resembles pea-sized crumbs. Add the maple syrup and ground chia mixture and pulse until dough begins to form and combine. If necessary, add ice cold water HALF A TABLESPOON at a time.

Remove dough from food processor, place in a bowl, and chill for approximately 30 minutes. Any longer and the dough will get rock-hard (check on it after about 20 minutes to make up for temperature differences).

Preheat the oven to 400 degrees.

Prepare raspberry filling by tossing berries with flour and sugar in a medium sized bowl.  Set aside.

Remove from fridge and roll dough out on a floured piece of parchment (I used millet flour to flour my work surface). Roll dough into a circle, until it’s approximately ¼ inch thick. Place raspberry filling on top and leave about 3 inches for folding. Carefully fold the dough over filling.

Bake at 400 degrees for 30 minutes. Check doneness (crust should be starting to golden) and remove when finished. Let cool completely before cutting.

I have another pie crust that’s lovely too – this one’s nut-free .

So what’s your favorite pie?