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5 from 1 vote
Thanksgiving pie dessert
Cranberry Orange Ginger Galette (Rustic Pie)
Course: Dessert, pie
Servings: 6 -8 servings
Author: Tam & C from FoodApparel.com
  • One uncooked single-crust pastry shell
  • 3 cups fresh or frozen cranberries
  • 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)
  1. Preheat oven to 400 degrees F.
  2. Place crust in the middle of a lined baking sheet.
  3. Toss together fruit, sugar, zest, juice, and ginger.
  4. Place fruit mixture in the middle of the rolled crust, leaving a minimum of one inch around the edges.
  5. 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.
  6. Whisk egg and brush on the folded over parts of the crust.
  7. Dust with sugar.
  8. Bake for 35 minutes or until berries are softened and crust turns golden brown.
  9. 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.