Today was a pie-making day. And I had a special friend to keep me company.
Her name is Eloise. She is a guest with us for a few days and I have fallen head over heels in love with her. Now, take a deep breath before you look at the next picture.
Look at that FACE! Although I like to think of myself as more of a big dog person, as you may remember, it's not the first time a little dog has captured my heart. At any rate, everytime I looked down from pie-land, there was Eloise, sitting very quietly and very very close.
I started off the day making tourtière, a traditional Québecois meat pie eaten around this time of year (think of a mountain of spiced ground pork and beef in a buttery pie crust, not for the faint-hearted). I'll share the recipe with you next year when I am off my "video sabbatical" because it's a video-worthy one. Since I was following a recipe yielding 6 meat pies (yes, Quebecers used to have BIG families!) and I only made 2 pies, I ended up with extra pie dough. Convenient since there was a sad bag of cranberries and some squash sitting in the fridge, begging to be used up. The squash pie was nothing to write home about. But the cranberry galette was delightful and since I have a feeling I'm not the only one with a spare bag or two of cranberries leftover from Christmas, I thought I'd share this recipe, which is a long-time favourite of mine and just about the easiest dessert I know how to make. It literally takes 3 minutes to prepare (minus the pie dough).
3-MINUTE CRANBERRY GALETTE
1 batch of your favourite pie dough (ideally a very buttery & flaky one)
About 2 to 3 cups of cranberries
About 1 cup cane sugar (the cranberries are quite tart and need the sugar)
1 tbsp butter
Roll out the pie dough. Place on a greased cookie sheet. Place your washed and dried cranberries in a mound on the pie crust. Sprinkle the sugar all over. Fold the edges of the dough towards the centre, leaving a circle of cranberries poking through (about 3 to 4 inches in diameter). Tuck the tablespoon of butter on top of the cranberries. Bake in a 350 F oven until cranberries are bubbling and crust is golden, about 30 minutes. Serve warm with a dollop of crème fraiche.