THIS CRUST. Oh lordy the crust. I hit the jackpot with this crust. And it all happened by accident, really.
See, I wanted to make this galette but I was out of sugar. So I stopped at Trader Joe's and couldn't find anything except Cane Sugar. I knew it would work just fine but I didn't expect the Cane Sugar to really transform the galette like it did. It's chunky and substantial and made for an excellent crust with a lot of sweet crunch.
And those chunky cane sugar granules practically bruleed the cranberries in the oven. It was a magical sight to behold.
Oh, and it turns out I had regular sugar in my cupboard all along anyway.
To enjoy this galette, you must like the cranberry's natural tartness. It's bracing and bold but it's delightful. This galette does nothing to hide it. Of course, you could add more sugar to reduce the tartness if that's not your thing but I'd use a light hand. A healthy dollop of freshly whipped cream might be enough to help your palette adjust.The grapefruit in this recipe really enhances the tartness but it makes for such a refreshing bite after a big Christmas meal. When I'm stuffed full of mashed potatoes and ham and cheesey carrots (a family tradition) the thought of a heavy French Silk Pie or piece of fudge just doesn't always sound enticing.
Give me a cup of coffee and slice of this galette and let me unbutton my pants and take a nap. That's the kind of Christmas dessert I can get behind.
Of course, I should make my obligatory "pie crust" remarks. No, I did not make the crust from scratch. And yes, I have no shame about it. If ever there were a time to take advantage of a store-bought crust, it is with this recipe. You're only gonna cover it in delectable grapefruit sugar anyway. That's the real star here.
But you do you girlfriend. If making pie dough brings you peace, then go forth and make pie dough!
Here's the recipe!
serves approx. 6-8
- 1 9" round of store-bought (or homemade!) pie dough
- 2 cups fresh cranberries
- 3/4 cup cane sugar
- 1 teaspoon vanilla extract
- hefty pinch of salt
- heaping teaspoon grapefruit zest
- 2 tablespoons grapefruit juice
- 1 teaspoon corn starch
- 2 tablespoons chopped pistachios
- 1 egg, beaten (for egg wash)
- 2 tablespoons grapefruit zest
- 2 tablespoons cane sugar
1. Preheat oven to 375 degrees. Line a baking sheet with a silicon mat or parchment paper and set aside.
2. In a medium bowl, combine cranberries, 3/4 cup cane sugar, vanilla extract, grapefruit juice and zest, salt, and corn starch. Mix well to fully combine.
3. Place the round of pie dough in the center of the baking sheet and tumble the cranberry mixture into the center. Leave about a 2" perimeter to create the folds. Working your way around the dough, overlap the dough and pinch together until you've formed a tight parcel. Sprinkle the pistachios on top of the cranberry mixture.
4. In a small bowl, combine the 2 tablespoons of cane sugar and grapefruit zest. Using your fingers, rub the sugar and zest together until well incorporated and fragrant. Set aside.
5. Paint the dough with the egg wash liberally. Sprinkle the dough with the grapefruit sugar mixture and gently press to adhere to the dough. Bake for approximately 35-40 minutes until bubbling and golden brown. Allow to cool completely before slicing.
Recipe an Annie's City Kitchen original.