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This rustic pie wraps up the fresh flavours of apples and raspberries in a slightly textured pastry that is citrus scented… and absolutely delicious.
Pastry1 cup (250 mL) Robin Hood® All Purpose Flour1/4 cup (50 mL) yellow cornmeal1 tsp (5 mL) granulated sugar1/2 tsp (2 mL) salt1 orange, zested and the zest finely chopped1/4 cup (50 mL) cold unsalted butter, cut in small pieces3 tbsp (45 mL) cold Crisco® shortening, cut in small pieces3 tbsp (45 mL) sour cream2 tbsp (30 mL) ice waterFilling3 cups (750 mL) tart apples, peeled and cut into 1” (2.5 cm pieces)3 tbsp (45 mL) granulated sugar, divided1/2 cup (125 mL) Smucker’s® Pure Raspberry Jam2 tbsp (30 mL) unsalted butter, room temperature, cut into pieces1/2 tsp (2 mL) ground cardamom or cinnamon
Pastry1. PLACE the flour, cornmeal, sugar, salt and orange zest in the bowl of a food processor and pulse to combine. Add one-third of the butter and shortening; pulse. Continue with remaining butter and shortening until they become the size of peas.2. COMBINE sour cream and water. With processor running add enough sour cream mixture until pastry just comes together.3. REMOVE the pastry and divide into two. Wrap with plastic wrap and refrigerate for a minimum of 2 hours.Filling4. PREHEAT the oven to 400°F (200°C).5. ROLL out the two portions of pastry on a lightly floured surface into rough circles (10”/25 cm). Transfer pastry to a baking sheet lined with parchment paper. Place ¼ cup (50 mL) raspberry jam in the centre of each. Spread to about 2” (5 cm) from edge. Toss the apples with 2 tbsp (30 mL) sugar, butter and cardamom or cinnamon. Scatter over jam. Fold the uncovered borders over the filling, allowing the pastry to pleat. Bush pastry lightly with water. Sprinkle on the remaining sugar.6. BAKE the galettes in centre of preheated oven for 35-40 minutes or until the pastry is golden brown. Cool 10 minutes before slicing. Serve with vanilla ice cream or whipped topping.
Prep Time : 5 minutes
Makes : 6 cupcakes
Moist dark chocolate brownies, still warm from the oven, are drenched in a tart raspberry glaze. A heavenly treat!
Prep Time : 15 minutes
Makes : about 16 brownies
Prep Time : 10 minutes
Makes : 16 servings
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