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Recipe Spotlight: Apple Cranberry Galette

Recipe Spotlight: Apple Cranberry Galette
by Candy Kiser

We asked our teammates for a favorite family recipe and this Apple Cranberry Galette is one we wanted to share with you! If you have never heard of an apple galette, think of a rustic ‘apple pie’ without all the mess or fuss of making dough and rolling out lattice pieces. This dessert can be enjoyed cold or bubbly from the oven, with or without whipped cream or your favorite ice cream.




3 Granny Smith Apples, cored and sliced thin


2 Tablespoons Dried Cranberries


Orange Liquor or Amaretto to soak Cranberries, if desired.


4 Tablespoons Sugar, divided


1 Tablespoon All Purpose Flour


2 Tablespoons Unsalted Butter, divided into cubes


Half & Half, enough to brush pastry prior to baking


¼ Teaspoon Cinnamon, heaping


1 Pillsbury Piecrust Dough


Whipped Cream or Vanilla Ice Cream for topping




Preheat oven to 400 degrees. Line baking sheet with parchment paper. We use a pizza stone, but a baking sheet works great, too!


Soak Dried Cranberries in Orange Liquor or Amaretto for 5 minutes and drain. Omit Amaretto for a family-friendly dessert.


Mix Flour, Cinnamon, 3 TB Sugar


In a large bowl, combine Sliced Apples, Drained Cranberries, and Flour Mixture.


On a lightly floured work surface, roll out the piecrust roughly one inch wider in diameter.


Arrange apple mixture in center of dough, leaving an inch or so on edges. Top with the cubes of butter.


Fold the pastry edges of dough over apple mixture to create a one-inch border.


Brush pastry with half-and-half and sprinkle remaining sugar over pastry, and transfer to baking sheet or pizza stone.


Bake at 400 degrees for about 40 minutes or until pastry is golden brown and the apples are soft and bubbly. Remove from baking sheet. Cool for 5 minutes before slicing.


Serve Hot or Cold, with Whipped Cream or your favorite Ice Cream.



Recipe yields approximately 12 standard size muffins



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