Ever since I saw Emeril make a galette on one of his shows I have been intrigued by them. A pie that is not made in a pan. Freeform. Upside down. What could be better??
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You don’t have to worry about moving the pastry into the pan.
You don’t have to worry about shaping the pastry to fit the pan.
You don’t have to worry about the pastry shrinking below the filling.
Again I say – What could be better??
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Cranberry
Cranberries, apples, pecans, orange zest come together to form a sweet and tart filling for this rustic round non-pie. Yes, a Non-Pie!! It is also supposed to have ginger, but the pieces at the store looked older than China and kind of spooky. I thought about using ground ginger, but didn’t. Not because I couldn’t, I just plain forgot. I used ground pecans (it’s pecan {puh-con} {pea-can} season in the Deep South) and oranges instead of limes because the limes looked pretty spooky, too!! (And I’m not a big fan of lime!!) I also sprinkled some pecan pieces on top (…because I could…) and sprinkled Turbinado sugar over the entire galette.
Oh, My, but it smelled so good coming out of the oven!!!
Oh, My, but it tasted so good still warm from the oven!!!
Pefect mix of sweet and tart.
Good with a dash of whipped cream………………..Better without!!
And if you want to try it, you can go visit with Whitney, April, and Elizabeth of Celestial Confections for the recipe. Or you could just finally buy Dorie’s Baking From My Home To Yours {it’s on page 364}. Go on, you know you want to!! And of course visit with the other TWD Bakers and see if they used lime, orange, or some other flavoring in this rustic dessert.
NB: It is now 5 hours later and I just found the crumb nut mix on my counter. Ah, Well!!!!
November 16, 2010 at 4:21 PM
I didn’t use the lime either…but that a result of forgetfulness rather than spooky limes. And I am completely won over to the ways of the free-form pie…all the fun with less dishes!
November 16, 2010 at 4:53 PM
I didn’t make this – was just getting tired of cranberries for some reason. Yours looks really good. Reading some mixed reviews on this one though.
November 16, 2010 at 7:05 PM
nice job! i bet the nuts were a great addition.
November 16, 2010 at 7:56 PM
Yes, I so love that this recipe is just as delicious as pie without any of that stress. Your galette sounds tasty and looks just as good as it sounds!
November 16, 2010 at 8:32 PM
This looks perfectly delicious. I’m thinking about combining cranberries and chocolate in a cake for a Thanksgiving dinner….perhaps this would be better?
November 16, 2010 at 8:54 PM
I hope this turned you into a galette fan! The nuts on top are a nice touch and next time I plan to add chopped nuts in the mix for texture.
November 16, 2010 at 9:47 PM
I love seeing the pecans on the top. I like the lime-cranberry combination, but then I did use a fresh lime from my tree — one of perks of living in So. Cal.
November 17, 2010 at 1:55 AM
Fun post. Loved this galette. Any and all galettes, really. I’m glad I’m not the only one to forget silly things sometimes. 😉
November 17, 2010 at 5:10 PM
It’s been a busy week and I had sort of talked myself out of making this, but now that I see yours and hearing the glowing reports, I am going to have to jump back in and make it. Soon. Working every day this week, really cramping my playing around in the kitchen style, have to say. Yours looks beautiful!
November 18, 2010 at 10:04 AM
omg drool. please stop me from licking my computer screen ;P
November 19, 2010 at 12:21 AM
I thought the filling could use some nuts, so I’m really glad that you added some pecans. That’s a mighty pretty galette you’ve got there, and might flavorful too, I’ll bet. The fresh ginger was so nice in the filling, that you should definitely try this again when some decent ginger is in your grasp.
November 19, 2010 at 9:43 AM
beautifully pleated crust! i love how easy a galette is!
December 27, 2011 at 11:23 AM
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