The Surprising Charm of Cranberry Apple Galette in November

Why I Keep Coming Back to This One

I never thought I’d get this excited about a dish that looks like a rustic mess. But the sharpness of the cranberries, the sweet-tart bites of apples, all wrapped in flaky, slightly salted pastry—something about the way the smell hits you as it bakes is addictive. And no, it’s not just about aesthetics. It’s about that crackly crust giving way to juicy fruit, the burst of acidity that sneaks up and surprises you. It feels like summer’s last hurrah, and winter’s quiet promise, all in one slice. Honestly, I keep making it because it tastes like honesty—simple ingredients, honest flavors, no fuss, no pretenses. It kind of reminds me that sometimes, what’s most special is what feels familiar but somehow manages to be new again.

Cranberry Apple Pie

This dessert features a flaky, golden pastry crust filled with a mixture of tart cranberries and sweet apples. The pie is characterized by its crispy exterior and juicy, fruit-filled interior with a vibrant, slightly tart flavor profile.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour for pastry crust
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into small pieces
• 4-5 tablespoons ice water add gradually to form dough
• 2 cups fresh cranberries washed
• 3 large apples peeled, cored, and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch to thicken filling
• 1 teaspoon ground cinnamon
• 1 egg beaten for brushing crust
• 1 tablespoon sugar for sprinkling on crust

Equipment

• Rolling pin
• 9-inch Pie Dish
• Mixing bowls
• Saucepan
• Pastry brush
• Oven

Method

 

1. Place the flour and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together and is crumbly but holds when pressed.
   2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter, 4-5 tablespoons ice water
2. Turn the dough onto a floured surface and gently knead it into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill.
3. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the crust to the pie dish and trim excess dough, then crimp edges as desired.
4. In a saucepan, combine cranberries, sliced apples, sugar, cornstarch, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the cranberries start to burst, about 10 minutes. Remove from heat and let cool slightly.
   2 cups fresh cranberries, 3 large apples, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon
5. Pour the warm fruit filling into the prepared pie crust, spreading evenly. Brush the crust edges with the beaten egg and sprinkle with sugar. Cover with lattice or top crust if desired, seal edges, and cut small slits for steam release.
   1 egg beaten, 1 tablespoon sugar
6. Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and syrup is bubbling through the slits. Remove from oven and let cool slightly before serving.

Notes

Ensure fruit filling is slightly cooled before pouring into crust to prevent sogginess. Adjust baking time if crust edges brown too quickly.

Maybe it’s because I made it during a week I needed a reminder that things can be cozy and bright at the same time. Or maybe I just like how it tastes when the edges get caramelized and the tartness lingers after the last bite. Either way, it’s a small thing—one more reason I’ll keep turning to this humble galette when I want to feel a little more alive inside.