Okay, doesn't this remind you of the pilgrims???
That old fashion... New England...rustic apple dessert. I bet you that something like this was served at some of the first Thanksgivings!
I can just see them picking apples and cranberries, mixing dough, and gathering honey from there hives....oh yes, I am making this one. This takes the place of traditional apple pie for me. Let me know if you take the challenge and do this one from scratch!
Apple Crandberry Galette
For the pastry:
1¾ cups all-purpose flour
6 tbsp. white cornmeal (I used yellow)
2 tsp. sugar
¾ tsp. salt
12 tbsp. unsalted butter, cut into chunks
6 tbsp. sour cream
½ cup ice water
For the filling:
4 lb. Granny Smith apples (about 8 large)
½ cup sugar
½ cup water
3 tbsp. honey
3 tbsp. lemon juice
½ tsp. ground cinnamon
1½ cups fresh cranberries
2 tbsp. unsalted butter, cut into thin slices
Sugar, for dusting (optional)
Directions: To make the pastry, combine the flour, cornmeal, sugar and salt in a bowl. Scatter the chunks of butter over the top and cut the butter into the dry ingredients until the butter pieces are the size of small peas. (This can be done by hand, in a stand mixer, or in a food processor.) In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and mix just until the dough is smooth and clings together in a cohesive mass. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes. Meanwhile, make the fruit filling. Peel, core and slice the apples. In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon. Heat, stirring occasionally, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5-7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly. Add the cranberries to the juices and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-hight, boil the juices until reduced slightly and spoon over the fruit. Position two racks in the middle of the oven and preheat to 400° F. Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Transfer each round to separate baking sheets. Divide the fruit filling between the pastry rounds in even layers, leaving a 1½-inch border clear. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit. Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes. Transfer the pans to wire cooling racks and let the galettes cool completely on the pans. Store at room temperature until ready to serve. Sprinkle with sugar just before serving, if desired.
Adapted from Williams Sonoma