- 2 pre-made pie crusts
- 2 cup fresh (or frozen) cranberries
- 2 cup fresh (or frozen) blueberries
- 1 medium apple, chopped
- 1 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp vanilla
- ½ tsp cinnamon
- a splash of spiced rum
- a pinch of salt
- 1 tbsp course (or regular) baking sugar
- 1 tsp butter, melted
- some vanilla ice cream (!!!)
Defrost pie crusts (if you bought them) and roll them out on a large baking tray.
Preheat oven to 400 degrees F.
Mix together filling.
Spoon filling as evenly as you can into the middle of both your soon-to-be galettes.
Fold up the edges of the pastry and use cold water to seal the crust edges together.
Brush crust with melted butter and then generously sprinkle with sugar.
Bake for 25-30 minutes on a middle oven rack or till the crusts are golden brown and the filling bubbles.
Let the pasty cool for 10 or so minutes and then serve warm with a scoop ( or 2!) of vanilla ice cream.