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Donna R. Luis

Classic Apple Cranberry Galette

A rustic fruit dessert featuring flaky homemade pastry, thinly sliced cinnamon apples, tart cranberries, and a buttery golden crust. The fruit is arranged in the center of the rolled dough before the edges are folded inward and the galette is baked until golden and tender.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 45 minutes
Total Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Flaky Pie Dough
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold vegetable shortening
  • 6 –7 tablespoons ice water
Apple-Cranberry Filling
  • 2 apples cored and thinly sliced
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1/2 cup cranberries
  • 1 tablespoon butter cut into small cubes

Equipment

  • Large mixing bowl
  • Pastry cutter or two knives
  • Fork
  • Rolling Pin
  • Rolling mat or lightly floured work surface
  • Large bowl, approximately 15 inches, for shaping the pastry circle if desired
  • Baking sheet
  • Parchment paper

Method
 

  1. Combine the Dry Ingredients: Mix the all-purpose flour and salt together in a large bowl until evenly combined.
  2. Cut in the Cold Fats: Add the cold cubed butter and vegetable shortening to the flour mixture.
    Use a pastry cutter or two knives to cut the fats into the flour until the pieces are about the size of peas.
  3. Form the Dough: Add the ice water 1 tablespoon at a time, mixing gently with a fork until the dough comes together and forms a ball.
  4. Shape the Pastry: Turn the dough onto a lightly floured surface and shape it into a disk.
    Lightly flour the dough, then roll it into a large circle approximately 12 inches across.
  5. Create a Round Pastry: If desired, use a large bowl to cut the rolled dough into a more precise round.
    The original recipe notes that the dough can also be left free-form.
    The recipe makes enough dough for a double crust, so some pastry will remain.
  6. Transfer the Dough: Place the pastry circle onto a baking sheet lined with parchment paper.
  7. Preheat the Oven: Preheat the oven to 400°F and make sure the baking sheet is prepared with parchment.
  8. Prepare the Apples: Core the apples and slice them thinly.
  9. Season the Fruit: Place the sliced apples in a bowl and toss them with the granulated sugar, cinnamon, and lemon juice until the slices are evenly coated.
  10. Arrange the Apples: Starting near the outer portion of the pastry, arrange the apple slices in overlapping circles, working inward toward the center.
    Leave at least 1 inch of pastry uncovered around the edge for folding.
  11. Fold the Pastry: Bring the exposed pastry edge up around the apples, folding and pleating the dough as you work around the galette.
  12. Add the Cranberries: Scatter the cranberries evenly over the arranged apples.
  13. Dot with Butter: Distribute the small cubes of butter over the fruit filling.
  14. Bake the Galette: Bake at 400°F for about 45 minutes, until the pastry is golden and the apples are tender.
  15. Cool Before Serving: Allow the finished galette to rest before serving so the baked fruit and flaky pastry can settle.

Notes

  • The recipe intentionally makes enough pastry for a double crust, so you will have leftover dough after preparing the galette.
  • Extra pastry dough can be frozen and saved for a small pie or pie tarts.
  • Slice the apples thinly for the layered appearance shown in the original method.
  • The apples can also be diced if you prefer a different fruit texture.
  • Keep the butter and vegetable shortening cold when making the pastry to help maintain the flaky dough texture.
  • Leave at least 1 inch of pastry around the fruit so the edges can be folded and pleated without disturbing the filling.