Apple And Cranberry Galette Recipe

Ingredients for Apple And Cranberry Galette

• All Purpose Flour
• White Cornmeal
• 1/2 cup granulated sugar + 2 tablespoons powdered sugar (optional, for dusting)
• 1/2 teaspoon salt (if making your own crust)
• Unsalted Butter
• 1/4 cup sour cream (if making your own crust)
• 6-8 tablespoons ice water (if making your own crust)
• Granny Smith Apples
• 1/4 cup water
• 2 tablespoons honey
• Fresh Lemon Juice
• Ground Cinnamon
• Fresh Cranberries

How to Make Apple And Cranberry Galette

1. Preheat oven to 400°F (200°C). Position two racks in the middle of the oven.
2. In a large skillet over medium heat, combine 1/2 cup granulated sugar, 1/4 cup water, 2 tablespoons honey, 2 tablespoons lemon juice, and 1 teaspoon cinnamon. Stir until sugar dissolves.
3. Add 6 medium apples (about 3 pounds), peeled, cored, and thinly sliced, to the skillet. Simmer for 5-7 minutes, until apples are tender but still hold their shape.
4. Stir in 1 cup fresh or frozen cranberries. Simmer for 2 minutes, until cranberries begin to pop.
5. Remove apples and cranberries from skillet with a slotted spoon, reserving the pan juices.
6. Increase heat to medium-high and boil the pan juices until slightly reduced, about 2-3 minutes. Pour reduced juice over the fruit.
7. Roll out one 12-inch circle of pre-made pie crust (or your homemade dough) on a lightly floured surface.
8. Transfer the pastry to a baking sheet or pizza pan. Spread the apple and cranberry mixture evenly over the pastry, leaving a 1 1/2-inch border.
9. Fold the edges of the pastry over the fruit, pleating as you go to create a rustic rim.
10. Dot the exposed fruit with 2 tablespoons of cold, unsalted butter, sliced thinly.
11. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the baking sheet halfway through.
12. Let the galette cool on a wire rack for at least 15 minutes before serving. Sprinkle with powdered sugar (optional).
13. Serve warm and enjoy!