Autumn Galette

Eight servings
Hands on time: 20 minutes
Total time: 1 hour 20 minutes

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)

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:

Other recipes by Indian Ridge Bed and Breakfast:
Egg In The Nest

Recipe Provided By:
Indian Ridge Bed and Breakfast
Mission, TX

Mission Bed and Breakfast Inns