Apple, Cranberry and Pecan Galette | Midwest Living

Apple, Cranberry and Pecan Galette

Apple, Cranberry and Pecan Galette

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  • Makes: 10 to 12 servings
  • Hands On 1 hr
  • Total Time 2 hrs to 45 hrs

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A free-form tart is the anxious pie-maker's best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).


  • 2 cups all-purpose flour
  • 1 tablespoon raw sugar or granulated sugar
  • 3/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut up
  • 1/3 cup shortening
  • 1/4-1/2 cup ice water
  • 4 medium cooking apples; peeled, cored and sliced about 1/4 inch thick
  • 2 tablespoons fresh squeezed orange juice
  • 2/3 cup raw sugar or granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup fresh cranberries, coarsely chopped
  • 1 cup chopped pecans, toasted*
  • 1 egg
  • 1 tablespoon water
  • 1 -2 tablespoons raw sugar or granulated sugar


  1. For pastry: In a large bowl (or food processor; see tip below), combine flour, 1 tablespoon sugar and the salt. Using a pastry blender, cut butter and shortening into flour mixture until it resembles coarse crumbs. Sprinkle 1 tablespoon of ice water over part of mixture. Toss with a fork to moisten. Continue adding water 1 tablespoon at a time, moving moistened mixture to the side of bowl, until mixture is moistened and comes together when squeezed. Form dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
  2. Preheat oven to 425 degrees . For filling: Place apples in a large bowl and sprinkle with orange juice; toss to coat. In a small bowl, combine 2/3 cup sugar, the cinnamon and allspice. Sprinkle apples with sugar mixture; stir to coat. Stir in cranberries.
  3. To assemble: If necessary, let dough stand at room temperature for about 30 minutes or until soft enough to roll out. On a well-floured surface, roll dough into an oval about 1/8 inch thick (about 18x12 inches). Don't worry if it isn't perfect. Transfer to a baking sheet lined with foil. Spread pecans over pastry, leaving a 2-inch border. Spoon fruit over pecans, making sure to get all the sugar mixture. Using foil as an aid, bring pastry edge over fruit, crimping and folding as needed. In a small bowl, blend egg and the water. Brush pastry with egg mixture. Sprinkle lightly with additional sugar.
  4. Bake 15 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until apples are tender and crust is deep golden brown. For easier slicing, let cool before serving.


  • *To toast pecans Spread nuts on a baking sheet and bake at 375 degrees for about 6 minutes or until fragrant. Cool before chopping.
  • **To make pastry in a food processor Combine ingredients as described in Step 1, pulsing a few times at each stage. Add the water slowly, while pulsing, until dough begins to come together but still looks crumbly.

Nutrition Facts

(Apple, Cranberry and Pecan Galette)

Servings Per Recipe 10, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 185, sugar (g) 24, Potassium (mg) 177, pro. (g) 5, calcium (mg) 26, cal. (kcal) 418, vit. A (IU) 370, iron (mg) 2, Fat, total (g) 25, vit. C (mg) 7, chol. (mg) 43, Thiamin (mg) 0, sat. fat (g) 8, Riboflavin (mg) 0, carb. (g) 48, Niacin (mg) 2, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, Folate (µg) 54, Trans fatty acid (g) 1

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