Saturday, November 6, 2010

Rustic Cranberry Apple Galette with Preserved Walnuts

 I love "rustic" dishes because basically that means you don't have to be precise or make it look perfect. It's charming all on its own. This galette was full of fall flavors, and I loved that it wasn't overly sweet. I also liked the pop of the tart cranberries contrasted with the sweetness of the apples. The addition of the preserved walnuts was a special treat, but you can definitely substitute regular walnuts or leave them out altogether. I had never even heard of preserved walnuts before, but Nick's mom gave us some on our last visit. I was determined to find a way to use them seeing as they aren't the most common ingredient, and this dessert was perfect because they complemented the fruits well. Another plus about this recipe is that it is so easy I was able to throw it together on weeknight!
 Rustic Cranberry Apple Galette with Preserved Walnuts
  • 1 unbaked pie crust
  • 2 large apples, large diced- about 1 lb (I used Jonagold) 
  • 1/2 cup cranberries
  • 1/2 cup chopped preserved walnuts (or regular walnuts)
  • 1.5 Tbsp cinnamon
  • 3 Tbsp sugar
  1. Pre heat oven to 350 degrees F.
  2. Toss apples, cranberries, walnuts, cinnamon and sugar together in a bowl.
  3. Roll out pie crust and place on a baking sheet lined with parchment paper.
  4. Place cranberry apple filling in middle of the pie crust, leaving a border of about 1-2 inches. The pile will probably appear to be too much/too high, but this is ok because it will cook down. 
  5. Bake for about 45 minutes or until pie crust has browned slightly.
  6. Let cool for at least 15-20 minutes before serving. 

1 comment:

  1. This is beautiful! Would make a fabulous dessert for Thanksgiving, especially if you're invited to bring something.