apple cranberry galette
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Apple-Cranberry Galette

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.
Course Dessert
Cuisine American
Keyword apple, cranberry, galette
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 8 slices
Calories 421kcal
Author Jere @One Hot Oven

Equipment

Ingredients

Flaky Pie Dough

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

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.

Nutrition

Calories: 421kcal | Carbohydrates: 46.5g | Fat: 24.6g | Cholesterol: 31mg | Sodium: 83mg