Rustic Cardamom Apple Galette with Maple Mascarpone - web-5

Gluten Free Apple Galette with Maple Cinnamon Mascarpone

  • Author: Krista
  • prep_time Prep Time: 1 hour 15 mins
  • cook_time Cook Time: 40 mins
  • total_time Total Time: 1 hour 55 mins
  • yield Yield: 8-10 servings 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: French


This rustic Cardamom Apple Galette topped with a Maple Mascarpone is what pie dreams are made of. It’s easy to make, mind-blowing in flavor, and Gluten Free – you’ll fall in love!



Pie Crust:

  • 1 bag of Bob’s Red Mill gluten free pie crust
  • 20 tablespoons cold unsalted butter, cut into pieces
  • 68 tablespoon of cold water
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten


  • 3 large granny smith apples, peeled, cored, and thinly sliced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom
  • 2 tablespoons honey

Mascarpone Topping:

  • 8 oz. mascarpone cheese
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon


  1. To a food processor add Bob’s Red Mill Pie Crust, butter, and ground cinnamon. Pulse 8-10 times, until butter is broken up.
  2. Pour the mixture into a large bowl, add 6 tablespoons of water. Using your hand mix the dough into it forms a ball. (if you need more water you can add up to more 2 tablespoons)
  3. Separate the crust mixture into two discs. Wrap with plastic wrap and place in the refrigerator for at least 1 hour.
  4. Preheat oven to 400 degrees.
  5. Remove one pie crust, put the other crust in a ziplock bag and place in the freezer to use at a later date.
  6. With the pie crust you will be using, place into in between two sheets of plastic. Gently roll the dough into a disc about 14″.
  7. Place the disc on a baking sheet lined with parchment paper.
  8. In a large bowl, add sliced apples, ground cinnamon, cardamom, and honey. Using a spoon mix all the ingredients.
  9. Line the apples up in the center of the pie crust disc, pour the juices leaving 1 1/2″ on the edges.
  10. Fold the edges over the top of the apple filling.
  11. Lightly brush the pie crust edges with egg wash.
  12. Bake galette for 30-40 minutes, or until edges are browned and apples are tender. Remove and let sit for 5 minutes before serving.
  13. In the meantime, in a small bowl add mascarpone cheese, maple syrup, and ground cinnamon. Mix until combined.
  14. Top each slice of apple galette with a dollop of mascarpone cheese mixture.

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