I just spotted this yummy galette today at a lovely blog known as Anecdotes and Apple Cores. I knew I wanted to make it right away.
It was thoroughly delicious, and filled the house with the aroma of fall.
Here's Monet's recipe. The only thing I did was substitute dried cranberries for the fresh ones, since I had some already.
1 recipe all butter pastry,refrigerated
2 lb. Granny Smith apples (4 large), peeled and sliced into 1/4 inch pieces
1/4 cup sugar
1/4 cup water
2 tbsp. honey
1 tbsp. orange juice
½ tsp. ground cinnamon
3/4 cups fresh cranberries
1 tbsp. unsalted butter, cut into thin slices
Sugar, for dusting
1. Preheat oven to 400 degrees and a line a large cookie sheet with parchment paper.
2. Prepare your filling: In a large saucepan over medium heat, combine sugar, water, honey, orange juice and cinnamon. Heat, stirring often, until sugar has dissolved. Add apples and simmer until softened and opaque, about 5-7 minutes. Remove apples from pan with a slotted spoon, reserving juices in pan.
3. Add cranberries to pan and simmer until they begin to pop and the liquid thickens, about 2-3 minutes.
4. Combine apples and cranberries in a medium bowl, stir until berries are evenly distributed.
5. On a lightly floured, roll out your refrigerated pie dough to a 12 inch circle. Transfer your circle to your prepared baking sheet and spoon filling in the center, leaving a 1-2 inch border. Fold the border over the filling, pleating the edges to form a broad rim. Lay the thin slices of butter over the fruit and dust the crust with raw sugar.
6. Bake in preheated oven until pastry is a light golden brown and the fruit has softened, about 30-40 minutes. Allow to cool to room temperature before serving.
Today I also made some Stuffed Acorn Squash.
These were easy and quick since they are prepared in the microwave. And I really enjoyed the combination of the sweet and savory stuffing with the squash. Click here for the recipe.
Last but not least I also tried a recipe I saw for some corn pudding.
I found it edible at best, but the kids seemed to like it. Maybe it's because of the sweetness. Here's the recipe if you're interested.