1½ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into ½-inch pieces
4 Tablespoons ice water, divided
1 Tablespoon unsalted butter
5 Granny Smith apples, peeled, cored and cut into thin wedges
5 Tablespoons sugar, divided
⅓ cup dried cranberries
1 cup crème fraîche or fresh whipped cream
Crust: Mix the flour, cinnamon and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the ice water and process until moist clumps form, adding more water by teaspoonfuls if the dough is dry. Transfer the dough to a hard surface, form into a ball and flatten slightly into a disc. Wrap in plastic and chill 30 minutes. Soften slightly at room temperature before rolling out.
Filling: Melt the butter in a large skillet over medium heat. Add the apples to the skillet and sprinkle with 3 tablespoons of the sugar. Sauté until the apples are golden and begin to soften, about 8 minutes. Add the dried cranberries and stir for 30 seconds. Remove from heat and cool completely. Preheat the oven to 350 F. Roll out the dough on a floured surface to a 12-inch round. Transfer the dough to a rimless baking sheet. Sprinkle the base of the dough with 1 tablespoon of the sugar. Arrange the apple mixture on the dough, leaving a 3-inch border. Fold the edges of the dough to partially cover the apple mixture, pinching to seal any cracks in the dough. Sprinkle the remaining tablespoon of the sugar over the apple mixture and the dough edge. Bake the galette for 15 minutes. Increase the oven temperature to 375 F. Continue to bake until the crust is light golden around the edges and the apples are tender, about 35 minutes longer. Transfer the galette to a wire rack; cool 15 minutes. Serve warm with crème fraîche or whipped cream. Serves 8.