Description
A simple and rustic cranberry galette that combines the tartness of cranberries with a buttery crust.
Ingredients
Scale
- 1 1/2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix cranberries, sugar, cornstarch, lemon zest, and lemon juice.
- Roll out the pie crust on a baking sheet lined with parchment paper.
- Place the cranberry mixture in the center of the crust, leaving a 2-inch border.
- Fold the edges of the crust over the cranberries, pleating as you go.
- Brush the crust with egg wash and sprinkle with coarse sugar.
- Bake for 30-35 minutes, until the crust is golden and the filling is bubbly.
- Cool slightly before serving.
Notes
- You can use frozen cranberries if fresh ones are not available.
- Serve with a scoop of vanilla ice cream for added sweetness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
