Recipe spotlight: apple cranberry galette

by Ashley Gunnin

November 8, 2020

A favorite family recipe!

We asked our teammates for a favorite family recipe and this Apple Cranberry Galette is one we wanted to share with you! If you have never heard of an apple galette, think of a rustic apple pie without all the mess or fuss of making dough and rolling out lattice pieces. This dessert can be enjoyed cold or bubbly from the oven, plain or with whipped cream or your favorite ice cream.


3 Granny Smith Apples, cored and sliced thin

2 Tablespoons Dried Cranberries

Amaretto to soak Cranberries, if desired

4 Tablespoons Sugar, divided

1 Tablespoon Wondra quick-mixing Flour (or your favorite self-rising flour)

2 Tablespoons Unsalted Butter, divided into cubes

Half & Half to brush pastry prior to baking

1/4 Heaping Teaspoon Cinnamon

1 Pillsbury Pie Crust

Whipped Cream or Vanilla Ice Cream


Preheat Oven to 400 degrees, and line baking sheet with parchment paper. We use a pizza stone but a baking sheet works great, too!

Soak Dried Cranberries in Amaretto for 5 minutes and drain. Omit Amaretto for a family-friendly dessert.

Mix Flour, Cinnamon, 3 TB Sugar

In a large bowl, combine Apples, Drained Cranberries, and Flour Mixture.

On a lightly floured work surface, roll out the piecrust roughly one inch wider in diameter.

Arrange apple mixture in center of dough, leaving an inch or so on edges. Top with cubes of butter.

Fold the pastry edges of dough over apple mixture to create a one-inch border.

Brush pastry with half & half, and sprinkle remaining sugar. Transfer to a baking sheet or pizza stone.

Bake at 400 degrees for about 40 minutes or until pastry is golden brown and the apples are soft and bubbly. Remove from baking sheet. Cool for 5 minutes before slicing.

Serve Hot or Cold, Plain, or with whipped cream or your favorite ice cream.

Recipe yields approximately 12 standard size muffins