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Don't get me wrong, I love pumpkin, especially pumpkin pie, but you can't do pumpkin spice all fall (some people might, but not me). This sourdough apple cranberry gallate is the perfect way to spice things up.

I have fond memories of picking apples as a child. Many falls we would head over to the apple orchard and pick boxes of apples to take home. One of my mom's best recipes is her apple pie. So, that was typically what we did with all those apples.

I remember standing at the side of the dining table for an hour or more peeling all of the apples to prepare for my mom's apple pies. Some of the pies we would take to family events as well because we had so many apples.

Sometimes, I like to make apple pie too (not as good as my mom's though). But I don't always have the energy or all of the ingredients to make a double crust. This is where I like to change things up and make a gallate. Gallates are simpler to make than a traditional pie crust. You simply roll the crust out, place the filling on top, and roll up the sides. It's a slightly more rustic experience.

This recipe uses my sourdough pie crust recipe. So you might want to check that recipe out before making this gallate. However, you can substitute with any pie crust recipe that you wish. Just note that if you use my sourdough pie crust recipe, I use whole wheat einkorn flour and a 75% hydration starter. This may mean you will have to use more or less hydration to get the dough to be the right texture. Sometimes I have to use a little more flour as well.

Equipment

mixing bowl

9 inch pie dish

unbleached parchment paper

rolling Pin

Ingredients

4 medium baking apples peeled and sliced

¾ cup cranberries fresh or defrosted

⅓ cup walnuts broken into pieces

2 tbsp maple syrup

2 tbsp lemon juice

1 tsp cinnamon

1 sourdough pie crust dough

sugar to sprinkle on crust (optional)

How to Make Sourdough Apple Cranberry Gallate

Preheat the oven to 350°F.

In a mixing bowl, mix together the apples, cranberries, walnuts, maple syrup, lemon juice, and cinnamon. Set aside.

Lay out a large piece of parchment paper on a flat surface (have plenty of extra flour nearby to cover the parchment paper, rolling pin, and dough). Using a rolling pin, roll out your dough so that it is slightly larger than your pie dish.

In the center of your dough, add your pie filling.

Then, gently roll up the sides of the crust.

Gently lifting the parchment paper, transfer the gallate to the pie dish.

Bake covered for 1 hour.

After an hour, remove the gallate from the oven. Allow to cool slightly.

Slice and serve on its own or with your favorite topping. We like to have pies with ice cream or homemade whipped cream.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe