Recipe: Apple and Pear Galette
This pie recipe is from Dr. Barbara Schwartz.
Makes 6 servings
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 pound cold unsalted butter (1 stick)
1/4 cup ice water
1 large tart apple (like Granny Smith) peeled and cored
1 large pear (any variety), slightly underripe, peeled and cored
1 teaspoon lemon juice
1/4 cup sugar
1/4 teaspoon cinnamon
Pinch of ground nutmeg
Pinch of salt
1 tablespoon flour
2 tablespoons dried cranberries (optional)
1 egg white
1 teaspoon sugar
1. Prepare crust. Mix flour, sugar and salt in food processor by pulsing a few times. Chop butter into half-inch dice (be sure to keep cold). Add butter to flour mixture and pulse 5 times (1 1/2 seconds each pulse) until butter is in pea-size lumps. Do not overmix! Pulse in ice water a little at a time and mix together only until the mixture looks moistened throughout. Again, do not overmix. Cover bowl of food processor with plastic wrap and invert contents onto plastic wrap, carefully removing the food-processor blade. Then gather edges of plastic wrap and press contents together into a ball. Flatten into a disc. Rest in the refrigerator for 30 minutes to 1 hour (or as long as 24-48 hours).
2. After the crust has rested, roll out into 11-inch round, 1/8-inch thick. Place in refrigerator while mixing the filling.
3. Preheat the oven to 425 degrees.
4. Slice the apple and pear into quarter-inch slices, then dice into small pieces. Sprinkle with lemon juice.
5. Mix sugar, spices, salt, flour and cranberries, if using. Stir mixture into the apples and pears.
6. Place crust on parchment paper and transfer to sheet pan or cookie sheet. Place filling on the center of the crust and spread out, leaving a 2-inch border free. Fold edge over filling in an overlapping fashion, leaving a small center of the filling uncovered. Brush the edge of the pastry with egg white then sprinkle with 1 teaspoon sugar.
7. Bake at 425 degrees for 10 minutes, then turn down oven to 375 degrees for 20-25 minutes or until the crust is browned and the filling bubbles. Serve warm.
From Dr. Barbara Schwartz