thepioneerwoman
Apple-Cranberry Galette
This apple-cranberry galette recipe is just heavenly. The fruit-filled dessert can also be enjoyed for breakfast, brunch, or an afternoon snack.
π₯ 8 Servingsβ±οΈ Prep & Cook: 2h 10mβ³ Prep: 35 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βoven
- βbaking sheet
- βknife
π Preparation Steps
1
For the crust: Combine the flour and salt in a large bowl. Work in the butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the egg. Stir in the ice water and vinegar until just combined, adding a little more flour if the dough is too wet or a little more water if itβs too crumbly. Flatten the dough into a disk. Wrap in plastic wrap and chill for at least β±οΈ 30 minutes.
large egg, lightly beaten1
2
For the filling: Preheat the oven to 375 Μ. Place the cranberries in a small bowl and cover with hot water. Let sit until softened, about β±οΈ 15 minutes. Drain and squeeze out any excess water. Combine the apples, lemon juice, granulated sugar, flour, salt and softened cranberries in a large bowl and stir to combine.
3
Line a baking sheet with parchment paper. Roll out the dough on a floured surface into a 13-inch round. Use a pizza cutter or paring knife to trim the edges. Carefully place the dough on the prepared baking sheet.
4
Spread the apple-cranberry filling in the center of the dough, leaving a 2- to 3-inch border. Dot with the butter. Fold in the edges of the dough, leaving it open in the center. Refrigerate β±οΈ 30 minutes.
5
Brush the edges of the dough lightly with cream and sprinkle with coarse sugar. Bake until the filling is golden and bubbly, 30 to β±οΈ 40 minutes. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.
Coarse sugar, for sprinkling
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