A rustic sweet serviceberry pie. This grain-free crust is gluten and can be made dairy free making it the perfect healthy summer dessert. Serviceberries are also called junebrries and Saskatoon berries.
Combine the almond flour, tapioca starch, xanthan gum, sugar, and salt in a food processor (with dough attachment, not the metal blade), pulse 3 times to incorporate all dry ingredients. Add the butter piece by piece, pulse until the texture of a coarse meal. The butter should be smaller than pea-size. Alternatively, you could use a mixing bowl and a pastry blender or your hands.
Add 1 egg and pulse/mix again until the dough comes together. It will be very sticky.
Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
Filling and Assembly
Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
In a medium bowl, stir together the serviceberries, lemon zest and juice, sugar, vanilla extract, and tapioca starch. Toss until coated and all the dry ingredients are moistened. Give the berries a gentle mash to break up a few of them.
On a floured surface roll out the crust into a 10 to 12-inch round. Move to the baking sheet.
Place the filling in the middle of the circle leaving 1/12 to 2 inches around the edge empty.
Gently fold the sides up of the dough, creasing as you go. Use the parchment or Silpat to help lift the dough.
Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Sprinkle with additional coconut sugar.
Bake for 30-35 minutes, the crust is golden brown, and the filling is slightly bubbly. Turn halfway through. Let cool for 15 to 20 minutes before slicing and serving.
Notes
Can be made using 1 ¾ cups all-purpose flour in exchange for the first three listed ingredients.
The butter should be very cold before adding to the flour.
If the dough is too sticky to roll try rolling it out between two sheets of parchment paper. See post for photo detail.
Check the galette at 20 minutes and tent with foil if the crust is browning too quickly.