Easy As Pie

Much like the remains of whatever bird you tore into on Thanksgiving Day my carcass has been lying around since Thursday, accomplishing exactly nothing. So, in a belated effort to be useful, I’m sharing this delicious and easy recipe I made for dessert—my only contribution to the Thanksgiving feast. And while Thanksgiving is over, cranberries are still plentiful and this is a nice, fresh, winter dessert. 

 

For me, a meal is not complete with something sweet at the end. At the same time I knew the odds on me making pie crust were slim to none. Making two crusts and cutting a lattice and leaf shapes was never going to happen so I was thrilled to find a local bakery (Grand Central Bakery) that provides all kinds of products to make your life easier—including prepared pie dough. If you’re the type who likes a challenge then by all means make whatever pie dough you use for a regular pie. 

The bonus to this galette? It tastes even better the following day. I was concerned that with only three people I would have to throw half of it away but J, my mother, and I each had a piece the following two nights, which is not saying much for my mother and I but J never eats dessert, so it was big deal. Store it in on a rack in a covered container in a cool area. We set it outside, as the fridge was overflowing with leftovers. The extra time gives the lime and ginger a chance to blend and really ups the flavor.

 

 

 

Galette with Cranberries

 

3T ground nuts

2 cups cranberries, fresh or frozen (if frozen, thaw and pat dry)
1 medium apple, peeled, cored and cut into 1/2” chunks
1/3 C plump dried cranberries
¾ C packed light brown sugar
1 1 ½” piece fresh ginger, peeled and minced (we used half that)
Grated zest of one lime
Juice of ½ lime
 

Preheat oven to 400˚. Line a baking sheet with parchment. Remove prepared dough from fridge (should be chilled). Roll dough into a 1/8” circle 12” in diameter (this is the size most prepared pie dough comes in). Place dough on baking sheet. Sprinkle nuts on dough, leaving a 3” border around edges.  

In medium bowl mix together remaining ingredients and stir until brown sugar has dissolved and berries are coated. Carefully spoon mixture onto pie dough, leaving 3” border. This will mean heaping it in the center but that’s all right. Get a small bowl of water and wetting fingertips fold edges of dough up and around filling. This will create pleats or folds that you can pinch gently together, using the water for a seal until an edge is created around entire pie. Lightly brush edge with water and then sprinkle with 1-2t of sugar.

 

 

 

Bake for 35-40 minutes until crust is golden brown, cranberries have popped, and filling is bubbling. Place baking sheet onto a rack to cool for 10 minutes. Gently remove galette from baking sheet and let cool on rack.

 

Recipe by Dorie Greenspan from InStyle, November 2012