Rustic Apple-Cranberry Galette

This country-style galette – really an open-faced apple-cranberry pie – takes about half the time and effort of a whole pie, with equally satisfying results. There’s no fussy crimping or peeling involved, and the dough is made in a food processor, so it’s a bit easier on sore joints. Try it with a dollop of Greek yogurt!

The mixture of all-purpose and whole-wheat flours makes a great nutty-tasting crust, but you can use all regular flour, if you prefer.

Time: 30 minutes active time

Makes: 6 servings

For the dough:

3/4 cup all-purpose flour

1/2 cup whole-wheat pastry flour

Pinch salt

1 stick (1/2 cup) cold unsalted butter, cut into 16 pieces

4 to 5 tablespoons ice water

For the filling:

2 medium tart apples, cored and cut into 1/2” pieces

1 cup cranberries (frozen is OK)

1/3 cup sugar, plus 1 tablespoon for sprinkling

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

In the work bowl of a food processor fitted with the blade attachment, pulse the flours and salt a few times to blend. Break the butter up as you add it to the flour, then pulse about 20 times, until the butter is the size of small peas. Add the water through the top of the machine one tablespoon at a time, pulsing as you go, until the dough begins to pull away from the sides of the bowl. (The dough is wet enough when it clumps together when you press a bit of it together between your fingers.)