A galette is essentially a less labor-intensive pie that produces an equally delicious product. This beautiful Apple-Pear-Cranberry Galette showcases three fall fruits in a flaky-crunchy crust for an easy dessert or even breakfast the next day.
Apple-Pear-Cranberry Galette
Makes 1 (9-inch) galette
Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 cups chopped peeled Honeycrisp apple (about 1 large)
- 1 cup chopped peeled Anjou pear (about 2 medium)
- ⅔ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 (14.1-ounce) package refrigerated piecrusts
- ½ teaspoon water
- ½ cup fresh or frozen cranberries
- 1 large egg, lightly beaten
- 2 teaspoons turbinado sugar
Instructions
- In a small bowl, whisk together cornstarch and lemon juice until dissolved. In a small enamel-coated cast-iron Dutch oven, bring apple, pear, brown sugar, cinnamon, salt, and cornstarch mixture to a boil over medium heat, stirring frequently; cook until thickened, 1 to 2 minutes. Remove from heat; let cool completely, about 30 minutes.
- Position oven rack to bottom third of oven, and preheat oven to 425°. Line a 15-inch round cast-iron baking sheet with parchment paper.
- On prepared pan, unroll 1 piecrust; lightly brush with ½ teaspoon water. Unroll remaining crust; place on top. Roll crusts into a 14-inch circle.
- Stir cranberries into cooled fruit mixture. Spread fruit mixture onto crust, leaving a 2-inch border around edges. Fold excess dough onto fruit to partially cover, pleating edges as desired. Brush beaten egg onto dough; sprinkle with turbinado sugar.
- Bake until crust is golden brown and filling is bubbly, 20 to 25 minutes. Let cool on pan on a wire rack for 30 minutes; serve warm.
