Apple-Pear Galette

This is one of my favorites! I am sure you will love it ! It’s  easy as pie. Just follow my step by step photos!

Serves 8

Directions

• Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.

Hands-on Time: 20m

Total Time: 1hr 20m

• 2 tablespoons all-purpose flour, plus more for the surface
• 2 9-inch refrigerated piecrusts
• 1/4 cup plus 2 tablespoons apricot preserves
• 3 Empire, Gala, or Cortland apples, peeled and sliced 1/4-inch thick
• 3 Bartlett pears, peeled and sliced 1/4 inch thick
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 3 tablespoons plus 1 teaspoon granulated sugar
• 1 large egg, beaten

Directions

• Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.
• In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 tablespoons of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.
• Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.
• In a small saucepan, heat the remaining 2 tablespoons of preserves and 1 tablespoon water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

Tip

When baking a fruit pie, put a foil-lined baking sheet on the bottom of the oven to catch bubbling juices.

Enjoy!

Renee