Tuesdays with Dorie: Cranberry Lime GaletteNovember 16, 2010
This week’s recipe for the Tuesdays with Dorie bakers is Cranberry Lime Galette, selected by the ladies of Celestial Confections. What’s a galette? I would describe it as a free-form pie: pie dough is rolled out on a baking sheet, filling is added to the center, and the edge of the dough is folded over to hold in the filling.
What I did: I had a little bit of Good for Almost Anything Pie Crust in the freezer, so I pulled it out and made a mini-galette. I made 1/2 of the recipe for the filling (minus the ginger) and had a little left over, which I baked in a ramekin.
How it went: I recommend having pie crust dough in the freezer, because with that part ready to go, this was really quick! The filling of cranberries, apples, brown sugar, lime zest, and lime juice was quick to mix up. It didn’t look that lovely after baking, because some of the liquid escaped at a low spot in the crust. Oh well. I wasn’t planning to enter it in a beauty contest!
How it tasted: The lime took this beyond being just another cranberry dessert. As Emeril would say, it kicked it up a notch! It was a great combination of flavors, and yet another way to enjoy Dorie’s delicious pie crust. I love fat free Cool Whip, and a generous dollop on top of my serving was a great addition. My husband, who is not a cranberry lover, thought this was really good; he said that the apples and “goo” were a good compliment to the tart cranberries. He also really enjoyed the crust. I also made this pie and this torte with the same batch of pie crust dough, and all three were delicious.