Cranberry Apple Galette

Welcome back!

Today, we have another tasty galette, this time, with cranberry and apple for the filling. Once again, this free-form dessert is a great way to make a pie that looks a little more rustic. It also features a fruit that is not as popular: cranberries, which I mentioned before that they are almost all used for cranberry juice, probably because they're not the greatest tasting raw. Nonetheless, this is still a great tasting galette!

Cranberry Apple Galette

Ingredients:

1 Basic Pie Crust
6 ounces cranberry preserves
2 large apples (we used the Sweetango variety, any crisp apple should work)
Juice from 1/2 lemon
1 tablespoon sugar
1 tablespoon flour
1/2 cup fresh cranberries
Turbinado sugar to sprinkle
Egg for egg wash

Directions:

Slice the apples, about a quarter inch thick, and add the lemon juice, sugar, and flour into the apples.
Take the pie crust out and roll it out into a 12" circle.
Take the cranberry preserves and spread it on the pie crust. Leave about 1 1/2" of space around the edge to fold over later.
Arrange the apples on top in a circle, again with a little space around the edges.
In the center, put the fresh cranberries.
Fold the edges of the pie crust inwards. It should now be about 9". Apply egg wash and sprinkle some turbinado sugar over the crust.
Bake in the oven at 400° for 30-35 minutes.

This is a great way to use cranberries during the holiday season, and the combination of ingredients, especially the apples, help to balance out the tartness of the cranberries. The cranberry preserves used in this recipe can also be used as a base for other pies such as a berry pie, and it works great in adding a bit of sweetness and a bit of tartness. Cranberries are pretty great after all!

-Chefpo

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