A Galette is a type of rustic pie with folded uneven edges.  I confess that since I have only made this pie for special occasions, I have not made it look “rustic”.  I have made it look….kinda pretty?  But not too much; just look at the photo.  The point is, its a great pie.  Easy to make,  pretty low on the fat scale, high on the fruit scale and medium on the sugar scale.  The most important, great on the taste scale.

Now a good person always makes their own crust.  I admit, that I am not always a good person, but I am some of the time.  I promise not to tell if you cheat and use a “roll it out” pie crust.  Don’t use the mixes or the frozen ones; they just aren’t any good.

For the crust:

1 cup all purpose flour, 1/2 cup whole wheat flour

2 Tbs  raw sugar

3/4 tsp salt

1 1/4 sticks very cold unsalted butter,  in tablespoon pieces

2 1/2 Tbs very cold vegetable shortening cut in small pieces

1/4 cup very cold water (amount may vary slightly)

In a food processor:

Add both flours, sugar and salt, pulse to combine.  Drop in butter and shortening and pulse until mixture looks like rough cornmeal with rice size lumps.  Add the water a little at a time,  pulsing in between until it looks evenly moistened into soft formed curds; until the dough will stick together when pinched.  Place dough on work surface.  Shape into a ball and flatten slightly.  Wrap in plastic and place in the refrigerator for at least an hour before rolling.

Roll dough out on a floured surface or between sheets of wax or parchment  paper.  Work from the center until you have a large 1/8 inch thick circle about 12-13 inch diameter.  Move to a baking sheet or dish and place in the refrigerator while you make the filling.

For the filling:

3 Tbs ground nuts (walnuts, almonds, pecans. or hazelnuts)

3 Tbs dry bread crumbs (unseasoned)

3/4 cup raw sugar

1 Tbs fresh grated ginger (minced ginger from a jar works just as well)

1/3 cup dried cranberries

Grated zest from one orange

2 Tbs orange juice

3 Tbs good orange marmalade

2 cups cranberries, fresh or frozen(thaw first and pat dry)

1 medium-large apple, peeled cored and chopped into 1/2-1 inch chunks

Additional raw sugar, as needed

Preheat oven to 400F.  Place rack in center position.

In a small bowl combine nuts and bread crumbs, set aside.

In a medium-large bowl combine remaining ingredients (except last one) and mix well.

Take out your pie crust.  Sprinkle the center area (about 8 inch wide) with the nut/crumb mixture.  Spread the remaining filling over the top of this.

If crust is on a sheet, keep filling about 3 inch inside edge of crust.  Then fold crust over filling, pleating it as you go.  Brush folded edge with a little water and dust with raw sugar

If crust is in a baking dish:  spread filling over entire bottom area,  trim excess crust and use for decorative topping or fold over excess crust over filling.  Brush crust with a little water and dust with raw sugar.

Bake for 40-45 minutes until crust is browned and filling is bubbling.  Serve warm with ice cream or sweetened whip cream.