cranberry and apple galette
A Virulent Virus and a Beautiful, Rustic Apple and Cranberry Galette
During the holidays almost everyone I know came down with a virus. I managed to escape relatively unscathed (touch wood). Alas my computer did not fare so well. This past weekend – it succumbed to the “System Progressive Protection” virus – and has been crashed ever since.
WARNING – if you see this nasty virus pop up on your computer – it is making the rounds. It pretends to be a legitimate security program telling you that your computer is infected with spyware but in fact, it is the spyware. It’s a scam selling fake antiviral protection while apparently stealing your financial information.
Fortunately, I’d seen something about it and suspected it was a virus. But it actually shut my computer down entirely and it’s now gone off to the computer doctor for some sort of surgery because despite a day and a bit of attempting to download the measures meant to rectify things – I cannot actually get rid of the nasty virus.
Functioning in a computer-less world is a huge headache!! I’m writing this post from a borrowed (virus-free) computer.
Just before the crash – I made this lovely four-ingredient, incredibly simple, apple and cranberry galette. A friend had sent me a blog link for a cranberry galette that got me thinking. I wanted to do one with apples – and some leftover frozen cranberries. This is a much simplified version of a Williams and Sonoma recipe. I always make my own pastry in a big batch and freeze it in individual single-crust pie portions. You could use any good buttery, flaky pastry recipe or frozen puff pastry. And if you want my no-fail pastry recipe – I’d be happy to post that too. In the meantime – since I’m on borrowed computer time – here quickly, is the recipe for this simple, elegant galette.
Apple and cranberry galette
pastry for one large single pie crust
1 1/2 cups of frozen cranberries, rinsed
6 large apples – I used MacIntosh, peeled, cored, and cut into slices
1/2 cup natural raw pure cane sugar (sometimes called Demerara or turbinado sugar)
Roll out the pastry into an approximate circle – slightly larger than a regular pie crust. Place the pastry on a lightly greased cookie sheet or into a large glass pie plate. (If using a pie plate – the pastry should overlap the edge by an inch or two.)
Scatter the pastry with the sliced apples and cranberries. Sprinkle with the cane sugar. Fold the edges of the pastry over the so that there is a one or two-inch crust around the top.
Bake at 350 degrees until the pastry is browned and the apples are soft. This took about an hour in my oven but will vary according to the type of apples you use.
Serve warm or at room temperature with whipped cream.