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Autumn Galette Description: Eight servings Hands on time: 20 minutes Total time: 1 hour 20 minutes Ingredients: 2 Tablespoons of all-purpose flour plus extra for prep surface 2 refrigerated pie crusts 1/4 cup (plus 2 Tablespoons for sauce) apricot preserves 3 Bartlett pears, peeled and thinly sliced 3 cooking (Gala, Cortland, Empire) apples 3 Tablespoons dried cranberries 1/2 teaspoon almond or vanilla extract 2 Tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1/4 teaspoon of salt (optional) 3 1/2 Tablespoons of sugar 1/2 teaspoon ground cinnamon 1 large egg (beaten) Directions: Preheat oven to 350 degrees On lightly floured surface, stack pie crusts and roll into one 16-inch circle. Transfer to parchment lined baking sheet. Toss apples, pears, cranberries, flour, lemon juice, ginger, cinnamon, salt and 3 tablespoons of sugar in large bowl. Spread mixture on center of crust, leaving border clear. Fold edges of crust over fruit mixture. Brush egg on crust and sprinkle with remaining 1/2 T of sugar Bake 50-60 minutes until fruit is tender and crust is golden brown. In small saucepan heat remaining 2 Tablespoons of preserves and 1 Tablespoon of water over medium heat for 2-3 minutes. Once liquid, spread on fruit. Serve warm or at room temperature. (Add whipped cream if desired.)  Recipe Summary: Comments: Other recipes by Indian Ridge Bed and Breakfast: Egg In The Nest | |
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