An intoxicatingly spiced apple and butternut squash filling enveloped in a gluten-free chai tea infused buckwheat crust drizzled with a delectable coconut caramel drizzle. This rustic pie makes for the perfect autumn dessert!
I don't even know where to begin with this one . . .
...it is decandent, indulgent, rich, beautiful to look at, surprisingly easy, wonderfully aromatic and oh-SO-tasty (and, SO much more)!
If I had to choose one dessert to eat this season, this most definitely would be it!
A luscious butternut squash & apple filling flavored with all the right spices, then enveloped in a crunchy chai infused rustic buckwheat crust and topped with a heavenly coconut caramel drizzle?! Yes, please.
If you're on the fence about giving it a go, might I recommend that you do? 😉 You'll thank me later ...
- Rustic Pie Crust:
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 4 tbs coconut sugar (+ 1 tbs for sprinkling)
- 1 chai tea bag
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 egg, beaten + (1 egg and 1 tbs water for egg wash)
- 1/4 cup ice cold water
- 6 tbs butter, thinly sliced
- Butternut Squash & Apple Filling:
- 1 cup cubed butternut squash, cooked & mashed
- 2 tbs milk of choice (I used vanilla almond milk)
- 3 tbs coconut sugar
- 2 tbs butter, melted
- 1 tsp tapioca starch
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 3 apples, peeled and diced
- 2 tbs coconut sugar
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1 batch coconut caramel sauce (find recipe below)
To prepare your crust, in a large mixing bowl combine buckwheat, almond, and tapioca flours; coconut sugar, the contents of one chai tea bag, salt and cinnamon.
Stir to combine.
Stir in beaten egg.
Gradually pour in ice cold water and mix until a dough begins to form.Cut in sliced butter until evenly distributed throughout dough (not melted and blended but evenly dispersed sliced of butter throughout).
Form dough into a smooth ball, cover, and refrigerate for at least 2 hours.While your dough is chilling, you can prepare your galette filling.To prepare the butternut squash, mash cooked butternut squash with milk, sugar, butter, tapioca starch, cloves and sea salt. Set aside.To prepare apple filling, in a saucepan over medium heat combine peeled and diced apples, sugar, lemon juice, cinnamon, nutmeg, ginger and salt. Cover and cook over medium heat for 10-12 minutes or until apples are soft and beginning to caramelize.To make your galette, preheat oven to 400°F.
Place a cast iron skillet, cake pan or cookie sheet in the oven to warm up as you prepare your galette.
On a floured surface, place your rustic pie dough. Sprinkle liberally with flour (I use tapioca).
Using a rolling pin (or your hands), roll/flatten dough out into large disc about 1/2" thick.
Remove warmed skillet, pan or sheet from the oven.Carefully and gently place your rustic pie crust onto your pre-heated pan of choice.Spoon your apple filling, followed by your butternut squash filling into the center of your dough disc.
Using your fingers, gently fold the edges of your pie crust toward the center, slightly covering your filling, and working around the entire circumference of the dough until you have a round galette. Keep in mind that this need not be perfect, as this is a rustic pie.Combine 1 egg with 1 tablespoon of water, whisk until frothy. Using a pastry brush, brush the edges of your galette. Sprinkle with 1 tbs coconut sugar.Place your galette into the oven and bake for 35 minutes or until the pie is golden and the edges are beginning to brown.Let cool for at least 10 minutes before slicing.
Drizzle with coconut caramel (recipe below) before serving.
Enjoy!
Prep time:
Cook time:
Total time:
Yield:
1 galette
Find the Coconut Caramel Drizzle: HERE
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