Cranberry Apple Galette

We don’t make a lot of pies.  It’s not that we don’t know how or can’t, but there are a lot of really good pie bakers in Nebraska City.  But, we do galettes; known to some as the ‘rustic cousin of the pie.’  Whereas pies are baked in a pie pan or sloped glass dish, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.

Galettes can be sweet or savory.  This sweet one we serve around the holidays or just after when our apples are in abundance and we still have fresh cranberries available.

Cranberry and Apple Galette
For the pastry:
  • 1 3/4 cups 9 oz./280 g. all-purpose flour
  • 6 Tbs. 2 oz./60 g. white cornmeal
  • 2 tsp. sugar
  • 3/4 tsp. salt
  • 12 Tbs. 1 1/2 sticks or 6 oz./185 g. cold unsalted butter, cut into 1/2-inch (12-mm.) chunks
  • 6 Tbs. 3 oz./90 g. sour cream
  • 1/2 cup 4 fl. oz./125 ml. ice-cold water
For the filling:
  • 1/2 cup 4 oz./125 g. sugar
  • 1/2 cup 4 fl. oz./125 ml. water
  • 3 Tbs. honey
  • 3 Tbs. fresh lemon juice
  • 1/2 tsp. ground cinnamon
  • 8 large Granny Smith apples about 4 lb. (2 kg.) total, peeled, cored and sliced
  • 1 1/2 cups 6 oz./185 g. fresh cranberries
  • 2 Tbs. unsalted butter cut into thin slices
  1. To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
  2. Position 2 racks in the middle of an oven and preheat to 400°F (200°C).
  3. Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.
  4. Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.
  5. Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches (30 cm.) in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch (4-cm.) border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Dust the pastry rims with sugar.
  6. Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans.
Recipe Notes

Serve with crème fraîche or whipped cream.

Makes two 9-inch galettes; serves 10 to 12, each 5 – 6 people.