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 ~
Apple-Cranberry Galette
Ingredients
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
Apple-Cranberry Filling
- 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
Instructions
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
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.
You can also follow me on Instagram and Facebook for more recipes and inspiration.
This looks absolutely delicious, the flavours sound lovely. I’ve been wanting to make a galette for a while now so I’ll have to give this a go.
This looks so tempting. I love baking with apples and currently have loads of them , and never baked a galette, so now I am sure to make this one. Looks delicious, specially the single serve piece has my name on it.
Lol, woe is you! 😉 This looks lovely. A good, flavorful flaky crust is key -and this crust covers all of the bases. I would totally serve this as the main course at a brunch event. I know everyone would love it! 🙂
I love galettes – they always look so pretty and the combo of apple and cranberry sounds perfect.
That is a tough choice – between the apple-cranberry galette and the bourbon pumpkin pie. I wouldn’t want to be in your place because I would have to eat it all! 🙂 This one (apple-cranberry galette) is one of my favorite though!
I did eat both pies, couldn’t help myself.
I love all the holiday flavors you having going on here! I’m a sucker for festive desserts, and this looks like the perfect way to end Christmas dinner.
This apple cranberry galette is beautiful and perfect for upcoming holiday parties. Your pie dough tips are very helpful as well.
what a beautiful tart using seasonal flavors. Lovely addition to any holiday table. This is perfect for my New Years Brunch
I also love galettes because they are so easy to make and delicious too. I have never used cranberries with apples. Need to try that it sounds so yummy!
Cranberries and apples are my favorite pairing. I love the sweet and tart flavors.
I love having a slice of this galette with vanilla ice cream, but I’ll take it with a cup of tea too. And that crust looks so good!
The crust looks so flaky, I just love what you have done with the pie!
Thanks so much for the kind comments. This recipe makes a flaky crust all the time.
I haven’t made a Galette in years, will have to change that soon! The secret is definitely in the pastry! Looks delicious.
Ok I’ve never made a galette but I LOVE the rustic look to them over a sculpted perfect pie crust! (Though don’t get me wrong, those are gorgeous too!)
I love to bake pies, but I must say a galette is so quick and easy.
These are stunning and sound just as delicious! I need one on my holiday table!
I love rustic desserts like this. Perfect to whip up anytime you need to. Great to take along to a dinner party too. Also, I would serve this for brunch….perfect with a cup of coffee.
This looks so tasty. The combination of sweet apples and tart cranberries are the best. And I love how you added dollops of butter on top before baking, I imagine that is delicious!