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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/apple-pear-cranberry-galette/