Prep Time 20 min
Cook Time 40 Min
Servings 10
Difficulty Easy

Ingredients

  • WHOLE WHEAT PIE CRUST
  • No-stick cooking spray
  • 2/3 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 3 tbsps. firmly packed brown sugar
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 6 tbsps. water
  • MIXED BERRY FILLING
  • 1 cup blueberries
  • 1 cup red raspberries
  • 1 cup cranberries
  • 1/3 cup Santa Cruz Organic® Seedless Red Raspberry Fruit Spread
  • 3 tbsps. firmly packed brown sugar
  • 1 tbsp. cornstarch
  • 1 tsp. water
  • 1 tbsp. turbinado sugar
  • Powdered sugar

Directions

  • Step 1

    HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.

  • Step 2

    BLEND flour, whole wheat flour, brown sugar and salt in large bowl. Cut in butter with pastry blender until coarse crumbs form. Sprinkle 3 tablespoons water over top. Stir with fork. Add 3 more tablespoons water. Stir until dough holds together. Roll out on heavily floured surface into 12-inch circle.

  • Step 3

    COMBINE blueberries, red raspberries and cranberries in medium bowl. Stir in fruit spread, brown sugar and cornstarch until evenly moistened. Spoon onto middle of pie dough forming an 8-inch circle. Fold up edges, overlapping dough, to make a circle. Brush edges of dough with water. Sprinkle turbinado sugar over edges.

  • Step 4

    BAKE 40 to 45 minutes or until crust is browned and filling is bubbly. Cool 20 minutes. Slide onto serving plate. Sprinkle with powdered sugar if desired.

Serving size
(1 slice, 1/10 of galette)

  • Calories 220
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 200mg
  • Potassium 0mg
  • Total Carbohydrates 34g
  • Dietary Fiber 3g
  • Sugars 17g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet