Apple Cranberry Galette
For the pastry:
2 9-inch pre-made pie crusts (NOT the ones already in the pie pans)
For the filling:
4 lb. baking apples (about 8 large)
½ C sugar
½ C water
3 T honey
3 T lemon juice
1/2 t ground cinnamon
1 1/2 C fresh cranberries
3 T apple butter
2 T unsalted butter, cut into thin slices
Sugar, for dusting (optional)
While the pie dough is defrosting on the counter as per the manufacturer’s directions, peel, core and slice the apples. In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon. Heat, stirring occasionally, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5-7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
Add the cranberries to the juices and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
Position two racks in the middle of the oven and preheat to 400° F. Roll out the pie crusts onto separate greased cookie sheets. Spread 1 ½ tablespoons of apple butter on the rolled out pie crusts, leaving a 1 ½-inch border. Divide the fruit filling between the pastry rounds in even layers, keeping the 1½-inch border clear. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.
Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes. Transfer the pans to wire cooling racks and let the galettes cool completely on the pans. Store at room temperature until ready to serve. Sprinkle with sugar just before serving, if desired.