Alan’s Cranberry – Apple – Pear Galette

INGREDIENTS

3 TBS Cornstarch

¼ Cup Lime Juice

2 Large Honey Crisp Apples, peeled and thinly sliced

2 Large Anjou Pears, peeled and thinly sliced

1 Cup Cranberries, fresh

1 Cup Dark Brown Sugar, firmly packed

1 tea Cinnamon, heaping

1 pinch Nutmeg, freshly ground

Dash of Cloves

¼ tea Kosher Salt

1 package refrigerated pie crusts (14.1 oz)

1 tea water

1 large egg, beaten

2 TBS Turbinado sugar

 

DIRECTION 

1 – Preheat the oven to 425*F.  Place a piece of parchment paper on to a baking sheet.

2 – On a floured surface, unroll the first pie crust and roll into a 14-inch circle.  Place the crust onto the parchment.  Unroll the second pie crust and roll it out to a 14-inch circle.  Lightly brush the teaspoon of water on the first crust, then place the second crust on top

3– In a small bowl whisk together the lime Juice and Cornstarch.

4 – In a sauté pan on medium heat, add the lime mixture, cranberries, spices and brown sugar stirring until incorporated.  Add the apples and pears and stir until mixture comes to a boil (and the cranberries soften and start to burst).

5 – Take the mixture from the heat and let cool for 10 minutes before spooning into the middle of the pie crusts leaving a 2-inch space around the edge.

6 – Fold the excess dough onto the fruit mixture in a pleating pattern to partially cover the fruit.  Brush the egg mixture around this top edge then sprinkle with Turbinado sugar.

7 – Bake for 20 to 25 minutes, until golden brown.  Cool, but serve warm.