Apple Cranberry Galette
Sweet and tart apple cranberry filling in a buttery, flaky crust
Ingredients
For the crust:
- 1 1/3 cup AP flour
- 2 tsp sugar
- 1/2 tsp kosher salt
- 8 tbsp unsalted butter cut into small cubes
- 3-4 tbsp ice water
For the filling:
- 5 apples mix of Granny Smith, Golden Delicious and Gala - peeled, cored, and cut into 1 inch chunks
- 1/2 cup frozen cranberries unthawed
- 1/4 cup sugar
- 1 tsp cornstarch
- juice of 1/2 lemon
- 1/4 tsp cinnamon
- 1 tbsp cold butter cut into small pieces
Instructions
- If possible, make the dough a day ahead and rest it overnight, wrapped in plastic wrap in the fridge. This insures good flour hydration and makes the dough easy to work with and flaky.
- To make the dough - whisk together the flour, salt and sugar in a large bowl. Add the cubed 8 tbsp butter and quickly but lightly work the butter into the flour mix until there are some small pieces of butter left, and it is crumbly.
- Drizzle 3 tbsp water over and toss with a fork. Gently press down and scoop the mixture until it starts to clump together. Turn out onto a clean counter and press the mixture with your hands, while occasionally using a bench scraper or other tool to flip some of the mixture over onto itself. See my pie crust tutorial for more info on how to do this.
- Continue to lightly press and fold the dough until it is mostly together, pressing stray flour into the sides with the bench scraper. Add another tbsp of water if it stays crumbly as you work it. When it is together, shape into a rough circle, wrap in plastic wrap and put into the fridge overnight or at least 1 hour.
- To make the filling - peel and core the apples and slice into 1 inch or so pieces. Toss with cranberries, lemon juice, sugar and cinnamon. Lightly flour a counter top and roll out the dough into a roughly 12 inch diameter circle. You can let the dough warm up on the counter for 15 minutes or so prior to rolling to help it roll more easily. If you get cracking at the edges, gently press them back together so you have a circle. Preheat your oven to 425.
- Lightly roll dough circle around your rolling pin and transfer to the back of a baking sheet lined with parchment paper. Unroll back into the circle and fill the center with the filling, leaving about 2 inches around the outside empty to fold up.
- Fold up each section of the circle as you go around, gently sealing the points were the dough overlaps a bit. Drop the small pieces of the tbsp of butter over the filling. Place the baking sheet into the oven. Bake for about 45 minutes until the filling is bubbling and the crust is nicely golden. You will likely need to cover the crust with foil 2/3 of the way through baking to prevent the crust burning.
- Allow galette to sit for 30-40 minutes to full set up before serving. Slice it and serve with whipped cream, ice cream, or just on its own. Store at room temp in an airtight container.
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