Cranberry Galette
A warm golden brown raspberry cranberry galette is ideal for any occasion, from Christmas or Thanksgiving to a special event.
Servings: 8
Ingredients
- 1 pie crust 12 inch, either store-bought or homemade recipe for one pie crust
- 1 Cup cranberries frozen, thawed or fresh
- 1 Cup raspberries frozen, thawed or fresh
- 2 Teaspoon orange zest
- 1/3 Cup granulated sugar
- 1/4 Teaspoon salt
- 2 Tablespoons heavy cream
- sugared cranberries optional, for topping
- fresh mint optional, for topping
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Roll the dough out to a 12” circle.
- In a medium mixing bowl, combine the cranberries, raspberries, orange zest, granulated sugar and salt.
- Pour the mixture into the middle of the dough leaving approximately 1 and 1/2 inches of crust around the edge.
- Fold the dough edge up and over the cranberry mixture, pinching folds or pleats as you go. Leave the top of the cranberry mixture exposed.
- Brush exposed pie crust with cream.
- Move the pie to the prepared cookie sheet. Bake for 30 to 35 minutes or until the crust is golden brown.
- Allow to cool on the cookie sheet for 20 to 30 minutes before transferring to a serving dish.
- Top with sugared cranberries and fresh mint leaves. Serve warm or room temperature.
Notes
I used a Tenderflake frozen pie crust. I removed it from it’s baking tin and allowed it to thaw on a flat surface to get a perfectly round pie crust.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 161mg | Potassium: 58mg | Fiber: 2g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg
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