Change up your normal pie routine with the Cranberry Orange Ginger Galette! Because rustic pie is trendy, and cranberry orange ginger is delicious!
We shared this galette a few weeks ago on capturing-joy.com where we contribute a monthly recipe. We wanted to make sure to have it right here on our blog as well for your convenience! We have so many pies on the menu this year for Thanksgiving, but this cranberry orange ginger galette has quickly grown on me and is so different that I’m pretty sure it will be making an appearance here in a couple of days!
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, flaky shortening pastry, or combination butter and 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.
Cranberry Orange Ginger Galette
- 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 optional, beaten, for egg wash
- Granulated sugar optional, to dust
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 NotesChange 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.
1. Add some sugar and spice (and everything nice) to your fruit filling.
2. Roll out the crust (or simply unroll your premade store bought crust).
3. Dump in the fruit.
4. 5. 6. Fold over edges and pinch overlapping corners to seal all the way around.
7. Brush with an egg wash.
8. Sprinkle a little sugar on top for a nice finishing touch.
9. Bake….and eat!
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