It seems to be pie season at my house. I am sitting here eating a creamy slice of pumpkin pie that my daughter brought over, she is a really good pie maker and she makes a bourbon pumpkin pie that’s ooh, so good. However, earlier today I made an Apple-Cranberry Galette and that is sitting here ready to be eaten too. Oh, woe is me I have lots of desserts to eat.
Having problems with your pie dough? Here is a good tip, get everything cold, the colder the better. Here’s what I do before making the pie dough. I take my butter from the fridge, cut it up into small cubes and put the cubes into the freezer. Next, I measure out the shortening and put that into the freezer in the measuring cup. On warm days I will even put my bowl with the flour into the freezer to get it cold. You don’t want the butter or shortening to be melty, you’ll have a mess on your hands.
There are so many reasons I love making and eating galettes. They don’t need a lot of fruit. I just used two apples, after all, we are not making a pie that is piled high with fruit. You can use about any type of fruit you want, so during the summer try using peaches, cherries or raspberries. Mix the fruit with sugar and maybe a bit of lemon juice and dot with butter and that will make a luscious filling.
~the crust is buttery and flaky and the fruit is tender and so flavorful ~
This Apple-Cranberry Galette has the most amazing flakey pie dough that is full of sweet apples and tart cranberries. This is such a simple dessert to make but is so impressive to serve.
Flaky Pie Dough
- 2 1/2 cups AP flour
- 1/2 tsp salt
- 1/2 cup butter, cubed and cold
- 1/2 cup vegetable shortening, cold
- 6-7 tbls ice water
- 2 apples, cored and sliced thin
- 1/3 cup white sugar
- 1/2 tsp. cinnamon
- 1 tsp. lemon juice
- 1/2 cup cranberries
- 1 tbls butter, small cubes
Making the Pie Dough
In a large bowl mix the flour and salt.
Add the cold cubed butter and shortening to the flour mixture. With a pastry cutter or two knives, cut the butter into the flour until the butter is pea size.
Start adding the water one tablespoon at a time and mix with a fork until the dough forms a ball.
On a floured surface, turn out the dough and form into a disk. Lightly flour and roll the dough into a large circle about 12 inches. There is plenty of pastry dough to roll, so I roll a large circle then cut a perfectly round circle using a large bowl about 15 inches. This dough can also just be free-form.
Transfer the dough circle to a baking sheet lined with parchment.
Preparing the Apples and Making the Galette
Preheat the oven to 400 degrees F. and prepare a baking sheet with parchment.
Core and thinly slice the apples.
Place the apples in a bowl and add the sugar, cinnamon and lemon juice. Toss to coat
Start placing the apples in a circle on the pastry dough, overlapping the slices until you reach the center. Leave at least an inch on the edge to roll up the dough.
Roll up the dough around the apples, pleating as you go.
Scatter the cranberries over the apples and then dot with butter.
Bake in a 400 degree F. oven for about 45 minutes until the crust is golden and the apples are tender.
Notes for making the galette ~
This recipe is for a double crust pie so you will have leftover pie dough. I do this so I make sure to have enough dough to roll out. The leftover dough can be frozen for a small pie or to make pie tarts.
I slice the apples thin as I like the appearance on the galette, however, you can dice the apples as well.
This galette is a delicious rustic dessert with just a bit of decadence. I’ve been waiting to have a slice with a cup of my favorite Monkey Picked oolong tea. The buttery floral taste of this tea pair so well with the buttery crust and the sweet apples of the galette.
Did I mention ice cream? I just happen to have some cinnamon ice cream to go with this galette. This is dessert perfection.
Don’t forget to pin for later.