Pioneer woman apple cranberry galette is an easy rustic dessert made with buttery homemade crust, golden apples and dried cranberries, ready in two hours. That makes it a go-to for Christmas baking, holiday potlucks or Sunday dessert, since it looks impressive without the fuss of pie.
Chilling the dough 30 minutes before rolling is what makes or breaks this galette, because cold fat creates flaky layers. Skip that step and the butter melts into the flour, so you end up with a tough crust instead of tender flakes.
Ree soaks dried cranberries in hot water before mixing them in, which softens them enough to burst with tart flavor against the sweet apples. And the free-form shape means no pie dish, no crimped edges and no blind baking, so you get that from-scratch look with half the effort.
Pioneer Woman Apple Cranberry Galette
Course: DessertCuisine: AmericanDifficulty: Medium8
servings35
minutes35
minutes360
kcalA hand-folded pastry shell filled with sugar-tossed apples and plump cranberries that bakes until the crust turns crisp and the fruit goes bubbly and jammy.
Ingredients
- For the Crust:
1 3/4 c. all-purpose flour, plus more if needed
1/2 tsp. kosher salt
4 tbsp. cold salted butter, cut into pieces
4 tbsp. cold vegetable shortening, cut into pieces
1 large egg, lightly beaten
3 tbsp. ice water, plus more if needed
1 tsp. distilled white vinegar
Heavy cream, for brushing
Coarse sugar, for sprinkling
- For the Filling:
1/3 c. dried cranberries
1 1/4 lb. Golden Delicious apples, peeled and thinly sliced
Juice of 1/2 lemon
1/2 c. granulated sugar
1 tbsp. all-purpose flour, plus more for dusting
1/4 tsp. kosher salt
2 tbsp. salted butter, cut into small pieces
Directions
- Make the dough: Combine the flour and salt in a large bowl, then work in the cold butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the beaten egg, then 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 it’s too crumbly. Flatten the dough into a disk, wrap in plastic wrap and chill for at least 30 minutes so the fat stays cold.
- Prepare the filling: While the dough chills, preheat the oven to 375 degrees and place the dried cranberries in a small bowl covered with hot water. Let them sit until softened, about 15 minutes, then drain and squeeze out any excess water before combining them with the sliced apples, lemon juice, granulated sugar, flour and salt in a large bowl.
- Roll and shape: Line a baking sheet with parchment paper, then roll out the chilled dough on a floured surface into a 13-inch round and trim the edges with a pizza cutter or paring knife. Carefully transfer the dough to the prepared baking sheet.
- Fill and fold: Spread the apple-cranberry filling in the center of the dough, leaving a 2 to 3 inch border, then dot with the small pieces of butter. Fold in the edges of the dough over the filling, leaving it open in the center, and refrigerate for 30 minutes so the crust firms up again before baking.
- Bake and cool: Brush the edges of the dough lightly with heavy cream and sprinkle with coarse sugar, then bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust browns too quickly, cover loosely with foil, then transfer to a wire rack and let cool before serving.
FAQs
Can I use a different apple variety?
Golden Delicious works well because it holds its shape during baking and pairs with the tart cranberries. But Granny Smith adds more tartness and Honeycrisp adds extra crunch, since both stay firm in the oven.
How long does leftover galette keep?
You can store leftover galette covered at room temperature for up to two days, since the crust stays crispest that way. After that, wrap it and refrigerate for up to four days. Then reheat in a 350 degree oven for about 10 minutes to bring back the flaky texture.
Can I make the dough ahead of time?
You can make the dough up to two days ahead and keep it wrapped in the fridge, which gives the gluten time to relax. For longer storage, freeze the disk for up to three months and thaw overnight in the fridge before rolling.
Do I need a special pan or tools?
All you need is a rimmed baking sheet lined with parchment paper, so there is no pie dish or tart pan required. A pastry cutter helps work the fat into the flour, but two forks or your fingertips do the job since you just need pea-sized pieces.
Why did my filling leak out the sides?
That usually happens when the border is too narrow, so aim for a full 2 to 3 inches of dough around the filling. And skipping the second chill lets the butter soften, which causes folds to open and release juice during baking.
