Fall

Galette With Apples,Walnuts Sage and Cranberries

by:
January  4, 2012
Author Notes

To be totally honest this came as an after thought, I wanted to enter a second recipe in the contest but was recipe blocked. I had some left over pie dough from the beef pot pies and it came to me. It's really simple but the flavors work well together. I used granny smith apples, fresh whole cranberries and what I feel makes this special is how the walnuts that are pan toasted in butter, sage and orange zest. I used Julia Childs pie dough recipe and wanted to include the link. The crust turned out really nice, I used cultured butter (Vermont Creamery) Kerrygold would work well also and leaf lard. http://www.food52.com/recipes...
sdebrango

  • Makes 1 tart
Ingredients
  • Your favorite pie crust or galette recipe (I used Julia Childs recipe for pie crust the link is in the headnote)
  • 2 apples peeled and thinly sliced (use your choice even mix up the type of apple)
  • 1/2 cup whole cranberries fresh
  • Tablespoon 1 scant tbs of flour as a thickening agent
  • 1/4-1/2 cups brown sugar loosely packed (depends on sweetness of fruit add 1/4 first then more if needed)
  • zest of half a lemon (about 1/2 tsp)
  • 1 tablespoon butter
  • 1/2 cup raw walnuts
  • 1/2 teaspoon dried sage
  • 1 teaspoon orange zest
  • 1 egg and splash of water for egg wash
In This Recipe
Directions
  1. Heat oven to 375. Melt the butter in saute pan and add the sage and orange zest. Add the walnuts and toast on medium heat, it takes about 10 minutes, stir frequently and when you can smell the nuts and sage its done. Remove from heat and chop when its cool enough to handle.
  2. Peel and slice the apple, add the cranberries, lemon zest, brown sugar,flour and chopped walnuts and stir to combine. Roll your pie dough into approximately a 9 inch circle, dust with flour and roll onto your rolling pin, place on parchment lined baking sheet. Place the apple walnut mixture in the center and bring the edges of the circle around the apples. The center will be exposed. Bake for 45-55 minutes until golden brown. Let cool before serviing. NOTE: If you use the pie crust recipe I use it makes enough for a double crust pie, you can either make two or freeze the other disk of pie dough for later use.
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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.