Cran-Blueberry Galette

Hello again, my beautiful Berry Lovers! 

A little birdy tells me that Cindy recently gave you a little tease for a Cran-Blueberry Galette I've been working on (a galette, by the way, is a French term for an open or "freeform" crust with an exposed filling). Well, today I'm here to tell you that this deceivingly simple yet beautiful dessert is READY TO SHARE! Below is the recipe broken into two parts — one for the filling and one for the galette (the dough). I hope you enjoy this creation of mine, because my family and I certainly enjoyed eating it!

Cran-Blueberry Sauce

• 12 oz. whole fresh cranberries
• 1 cup fresh blueberries
• 1 cup maple syrup
• 1/2 cup apple cider (or juice)
• 1 teaspoon orange zest
• 1 teaspoon vanilla

1. Put everything, except the vanilla, in a medium saucepan.

2. Bring to a boil, reduce heat and simmer for 10-15 minutes. Stir occasionally.

3. Remove from heat, and stir in vanilla extract.

4. Transfer to a food storage container, and let cool to room temperature.

5. Once cool, pop the lid on, and store in the refrigerator until ready to use. (Will keep 7-10 days, longer if frozen.)

Galette

• 1 uncooked pie crust dough
• 1-2 cups Cran-Blueberry Sauce
• 1 egg, whisked with 1 teaspoon water

1. Preheat oven to 400 F.

2. On a large piece of parchment, roll out pie crust dough into roughly 12 inch circle.

3. Transfer the rolled out dough (on the parchment paper) to a large baking sheet.

4. Spread sauce in center of crust, leaving about a 2-3 inch border.

5. Fold in 2-3 inches of the dough, working around the entire edge of the crust (as evenly as you can), just barely covering the edge of the sauce. (There should be a circle in the middle revealing the sauce, and an even crust around the outer edge.)

6. Brush crust with egg wash (egg + water).

7. Bake at 400 F for 30 min., or until golden.

8. Remove from the oven, let cool (as long as you can stand it), and cut into 8 pieces. Serve at room temperature.

Voila!