Rustic Apple Cranberry Galette

Many of us enjoy baking throughout the year but it seems like when the weather gets colder, baking in the kitchen takes on a whole new meaning. Tea brewing, music playing…making the kitchen is one of the coziest places in the house. Using fresh local apples and cranberries, this week I’ll show you how to make a super easy, positively delicious galette!

A galette is a rustic country pie. No pie plate, no attention to fancy crust or fluted edges. Filling can be whatever you like, sweet or savory. The key is to not overwhelm the crust with filling. Let’s get started!


  • 1 recipe of pie dough, top and bottom crusts, homemade or store bought
  • 4 apples, Cortland, Macoun or any other baking apples available
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/3 cup sugar
  • 1 Tbsp. all purpose flour
  • 1/3 cup whole cranberries
  • raw sugar
  • 1 egg


Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
Parchment paper on the pans.

Peel, core and slice apples. In a bowl coat apple slices with the sugar, spices and flour. Stir and set aside.

Divide dough into four pieces. Form them into round discs. Dust surface with additional flour. Roll out one at a time into approximately 9” circles.
Rolling out the dough.

Move dough onto the pans. Arrange apple slices in a pinwheel fashion in the center of each crust.
Arrange the apples.

Scatter the cranberries in top of the apples. Fold the edges of the crust over to make a rim.
Add cranberries and fold the edges.

Whisk the egg and brush it gently on top of the crust.
Egg wash.

Bake for 45 minutes until golden brown. Move to a wire rack to cool.
Golden brown.

Serve warm or cold. Especially good with rich vanilla ice cream and caramel sauce!

For such a simple dessert it makes quite an elegant presentation!

With garden chores wrapping up, there is more time for catching up on indoor things. The trees are bare, all but a few copper-colored oak and beech leaves. Bright red winter berries are everywhere. Beau has been cutting more teeth so you can imagine how that’s going! Until, next time, happy baking!