For something classy yet at little different at the Thanksgiving Dessert table this year, try a Cranberry Orange Ginger Galette. It’s a free-form pie, with all of the goodness of a regular pie, just easier!

Hi ya’ll! C from FoodApparel.com here again. We are excited to share another post with you about one of our favorite foodie topics: PIE! Yes, it’s that time of year. Where many a pie shall be consumed. And for good reason. Pie is fabulous! In fact, it’s always been in my good mindset that Thanksgiving is really all about the pie anyway, despite what anyone else might say. (Okay it’s also a great time to BE THANKFUL for things……like pie! Oh, and family, and health, and nature, etc., etc., etc. I’m not totally pie obsessed, am I?)

We’ve been cooking up a storm already with lots of great pie on the menu. Between a pie making class that we hosted last night, and a local TV cooking segment that we are doing next week (Yikes, btw! Nervous and excited for this!) and just the normal pie-themed recipes that we are sharing with you, we have already gone through a lot of butter, shortening, flour, and tons of scrumptious fillings.

So you think we might start getting sick of it. And the answer is NO! Our family, friends and neighbors have been loving it, so we shall keep providing. There’s always room for pie.

We are super excited to share with you today this recipe that we developed for a beautiful and traditional feeling Cranberry Orange Ginger Galette. Never heard of a galette? Well, basically it’s kind of a free-form “rustic” pie, aka EASY! You basically get your rolled single-crust pastry (you can use store bought, our flaky all-butter pastry, or our flaky shortening pastry), put it on a baking sheet, throw some filling inside, and fold up and seal the edges. No fancy fluting to intimidate. And guess what? It looks beautiful! And tastes equally great!

Galettes work great with pretty much any fruit filling that you can think of. We specifically wanted one that celebrated the wonderful world of the tangy cranberry. The orange and ginger undertones add just a splash of flavor to this tart treat. If you are feeling adventurous, you can substitute apples or pears for half of the cranberries for a nice change up.

5 from 1 vote

Cranberry Orange Ginger Galette (Rustic Pie)

Course: Dessert, pie

Servings: 6 -8 servings

Author: Tam & C from FoodApparel.com

Ingredients

One uncooked single-crust pastry shell
3 cups fresh or frozen cranberries
⅔ cup brown sugar if you like more tart, ½ cup; you can also use granulated sugar
zest of 1 small orange or ½ large
juice from 1 small orange or ½ large
1-2 teaspoons freshly zested ginger or 1/2 tsp ground ginger
1 egg beaten, for egg wash (optional)
Granulated sugar to dust (optional)

Instructions

Preheat oven to 400 degrees F.
Place crust in the middle of a lined baking sheet.
Toss together fruit, sugar, zest, juice, and ginger.
Place fruit mixture in the middle of the rolled crust, leaving a minimum of one inch around the edges.
Gently fold the first edge in about one inch toward the center. Rotate slightly around the shell and fold the next piece, pinching together the overlapping “corner”. Repeat until all edges have formed what may appear to be a rustic pentagon, hexagon, heptagon, or octagon.
Whisk egg and brush on the folded over parts of the crust.
Dust with sugar.
Bake for 35 minutes or until berries are softened and crust turns golden brown.
If crust begins to brown too quickly, tent tinfoil over galette.

Recipe Notes

Change it Up:
For something a little different, substitute apples or pears for 1/2 of the cranberries. With apples, you may need to increase the cook time to about 45 minutes, since they take a little longer to soften.
No orange? No fear. Lemon juice will also do the trick.
Dress it Down:
Want to keep things simple? Eliminate the orange and/or ginger to celebrate straight up cranberry flavor.

Making a galette is SUPER EASY!