There is nothing like fresh cranberries they have such great color and flavor. The holidays just aren't the same with out them.
After mixing all the ingredients together for the filling it smelled so good! It was hard to stay away from that area of the kitchen. Anytime one of us walked past we could not help but hover over the the cranberry ginger bliss!
It was even better baked. First off Dorie's crust recipe is AMAZING. Everyone has their tried and true crust and this beat mine out of the water. It was so buttery and delicious. I would have been happy with just the crust. Then for the wonderful cranberry, ginger, lime filling. When baked it melted in your mouth. We split the dessert three ways sending a third home with each of us. Later we learned that very little if any was shared with husbands or children. Two of us even ate it for breakfast the next day and guilt free may I add. It was so delicious and is sure to be made again, very soon...if not this week definitely for Thanksgiving. We hope everyone else enjoyed this as much as we did.
We also made another version with pears, cinnamon, orange zest, and cranberries. It too was delicious, but I did use a store bought crust, which was a big mistake and did not compare at all with Dorie's crust.
Cranberry Lime Galette (pg 364)
Good for Almost Everything Pie Dough for a single crust (pg 442), chilled
3 TBsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 TBsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
a 1 1/2-inch piece of fresh ginger, peeled and finely chopped
grated zest of 1 lime
juice of 1/2 lime
3 Tbsp raspberry jam or jelly
decorating (coarse) or granulated sugar, for dusting
confectioners' sugar, for dusting
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.