Updated 10/09/2012 05:00 AM
Recipe: Apple Cranberry Galettes
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(see hints below)
1 box premade pie dough rounds (2 pieces)
4 Tbs butter, melted
1/3 cup dried cranberries, softened in warm water (see hints below)
juice of 1/2 large lemon
3 pounds baking apples, peeled, cored and thinly sliced
3 Tbs all-purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
parchment paper for lining baking tray (not necessary but good for clean up)
Preheat the oven to 400 degrees.
Melt 4 Tbs of butter, and add just enough warm water to cover 1/3 cup dried cranberries to help soften those up a bit.
Squeeze the juice of 1/2 lemon into a large mixing bowl and then peel, core and thinly slice 3 pounds of baking apples, adding them to the bowl and tossing them with the lemon juice as you go.
At that point, add 3 Tbs all-purpose flour, 1/4 cup sugar, 1/2 tsp ground cinnamon and add the well drained cranberries and toss everything to combine.
Next, line a heavy bottomed baking tray with a sheet of parchment paper and then, working with one round of pie dough at a time, unroll it out onto the parchment paper, add half of the sliced apples to the center of that, brush some of the melted butter over the top of the apples and around the edge of the dough, and then fold the edge of the dough about 2-inches up over the sliced apples, brushing the dough with a little more butter as you go.
Carefully slide that galette to one edge of the baking tray and form the second galette in the remaining space on the same tray.
After both galettes are formed, brush a little more butter around the outside edges and sprinkle a little sugar over the top of everything and place the tray onto the center rack of the preheated oven.
Let that go along at 400 degrees for 10 minutes and then turn the heat down to 350 degrees and bake for another 40 minutes to finish up.
Leave the cranberries out if you like, or substitute raisins.
Feel free to cut this recipe in half and make just one galette.