Apple Cranberry Galette

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.