Almond Apple Galette With Cashew Almond Cream
[Vegan, Gluten-Free]

For the Pie:

1. Place all crust ingredients in a food processor, except the water, and pulse until combined. With the machine running, drizzle in the water until the mixture holds together when pinched.
2. Gather the dough together and form into a disc. Wrap in plastic and place in the fridge while you work on your apples.
3. Place the lemon juice in a large mixing bowl.
4. Peel, core and slice the apples, adding them to the bowl and tossing them with the lemon juice as you go. This will keep them from turning brown.
5. Add the rice syrup, tapioca starch and almond extract and toss well to combine
6. Line a baking sheet with parchment paper and preheat the oven to 375° F.
7. Roll your dough out on the parchment into a circle until it is about 1/4” thick. Use a sheet of plastic wrap to prevent the roller from sticking to the dough. Press the edges together if they get ragged.
8. Arrange the apples in the center of the dough, leaving about 3″ around the edges uncovered. You may have have extra liquid from the apples and the rice syrup. Don’t use it! That would make the pie too wet.
9. Gently fold the dough up and over the apples. Use the parchment paper to do this. It’s okay if it is not perfect. That’s part of the rustic charm.
10. Top the apples with the slivered almonds and a dash of ground nutmeg.
11. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for about another 20 minutes, until the crust is golden brown.

For the Almond Cream:

1. Blend all the ingredients in a high powered blender. If you don’t have a powerful blender, soak the cashews for 5 hours prior, rinse and use 1/2 cup water instead of a full cup. Then any blender will work.