This Cranberry Galette Is Way Easier Than Any Holiday Pie Yo

• 份量: 8 servings
• 活動時間: 30 minutes
• 總時間: 1 hour 20 minutes

食材

For the Crumble:

64g all-purpose flour (2 1/4 ounces; 1/2 cup)

40g dark brown sugar (about 1 1/2 ounces; 3 tablespoons)

30g granulated sugar (1 ounce; 2 tablespoons)

1/2 teaspoon ground cinnamon

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

56g unsalted butter (2 ounces; 4 tablespoons), at room temperature, cut into 1/2-inch slices

For the Filling:

340g fresh or frozen cranberries (12 ounces; about 3 cups)

132g granulated sugar (about 4 3/4 ounces; 2/3 cup)

2 tablespoons (30ml) orange liqueur, such as Cointreau or Grand Marnier or homemade orange liqueur, or orange juice

1/4 teaspoon ground cinnamon

To Assemble:

1 pie dough, homemade or store-bought

2 tablespoons (30ml) milk or cream, for brushing

Granulated or sparkling sugar, for finishing

Vanilla ice cream, for serving (optional)

步驟

For the Crumble: In a medium bowl, whisk the flour, dark brown sugar, granulated sugar, cinnamon, and salt to combine. Add butter to flour mixture and toss with fingers until butter pieces are thoroughly coated with flour and sugar mixture. Using your fingertips, smash each cube flat and continue pressing and breaking up butter until mixture is sandy and you have pea-size crumbles of dough. (Avoid overworking the mixture as it may get too warm and begin to form large clumps; if this happens, refrigerate mixture until firm, then re-crumble into small pieces.) Refrigerate until ready to use.

For the Filling: In a large bowl, toss cranberries, sugar, orange liqueur or orange juice, and cinnamon to combine. Set aside.

Adjust oven rack to middle position and preheat to 400ºF (200ºC). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside.

To Assemble: Lightly flour a work surface and roll pie dough into a 12-inch round. Transfer dough to lined baking sheet and arrange cranberries in center of dough, leaving about a 2-inch border of dough all around. Scatter crumble evenly over cranberries, leaving the outermost 1-inch of cranberries exposed. (Most of the crumble should be exposed rather than covered with folded dough.) Fold one edge of dough border up and over the filling toward the center. Working around the edge of the galette, repeat, overlapping the dough every 3 inches or so, until the edge is pleated.

Using a pastry brush, lightly brush the dough with cream or milk, then sprinkle sugar evenly over crust. Bake until crust begins to brown, about 15 minutes, then reduce oven temperature to 350°F (175ºC) and bake until galette is a deep golden brown and filling is thick and bubbling, 30 to 35 minutes more. (If the crumble begins to get too dark before filling is fully cooked, lightly tent the center of the galette with foil or transfer to lower rack of the oven.

Let cool for at least 30 minutes. Serve warm with vanilla ice cream, if desired.

營養

• 卡路里: 525 kcal
• 總脂肪: 26 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 0 g
• 膽固醇: 38 mg
• 鈉: 265 mg
• 總碳水化合物: 68 g
• 膳食纖維: 3 g
• 總糖: 33 g
• 蛋白質: 4 g