It snowed! It finally snowed! Which means we’ve been frolicking outside in our mukluk boots, making snow angels, and best of all we got to use the snow blower we got for Christmas from our Big Dipper parents! Does our dad know how to buy gifts for his daughters or what?! A big, mighty, orange snow blower that shoots snow across the yard like a fire breathing dragon is every girl’s dream, really. Snow blower before diamond rings and bling, that’s our new phrase.
The snow blower was a highlight, and we really did have an amazing Christmas spent with friends and family. As always, we indulged in a Scandinavian smorgasbod on Christmas Eve, complete with Swedish meatballs, lefse, pork roast topped with sugary-tart lingonberries, pickled cucumbers, and twice baked potatoes. We love (italicized for emphasis) this meal and love that it does not change from year to year. That’s tradition. The one part that does change is the dessert. Our Mom has made chocolate raspberry pie, fondu, and pear torts in the past. All delicious! This year we were in charge of the dessert. Lots of pressure! But we think we delivered on dessert with this colorful, sweet and tart apple pomegranate galette.
Our Dad said it was the best dessert we’ve ever made! We gave ourselves a little pat on the back for that.
The crust is buttery and flakey. The apples and pomegranates are just tart enough to make your tongue pucker on the first bite. The brown sugar and cinnamon give simple sweetness which provides the perfect counter-balance.
This dessert is a fantastic end to a winter meal shared with friends.
Happy snow frolicking! Happy baking! Happy double dipping!
Apple Pomegranate Galette – adapted from FoodNetwork.com
For the crust
- 1 cup whole-grain flour or regular whole wheat flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons cold, unsalted butter, cut into small pieces
- 5 tablespoons ice water
For the Filling
- 3 medium Honey Crisp apples (or other variety), unpeeled
- 1 tablespoon lemon juice
- 1/2 cup dried pomegranates (divided into two 1/4 cup measurements)
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
To prepare the crust, put the whole-wheat flour, granulated sugar and salt in the bowl of a food processor (we use our Vitamix) and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly coarse texture. Add the water and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add half of the pomegranates (1/4 cup), then sprinkle brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks (it will likely break and don’t sweat it!), patch it up with your fingers.
Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
When the pie is done transfer to a plate to cool slightly. Add the reaming 1/4 cup pomegranates on top. Cut into 6 wedges and serve warm or at room temperature. Enjoy!