Abby J & Deborah Adams - Pear and Apple Galette

Serves: 4-6

Ingredients

• 2 ready-made refrigerated pie crusts, room temperature
• 2 Granny Smith apples, peeled and thinly sliced
• 2 Bartlett pears, peeled and thinly sliced
• ½ cup granulated sugar
• 2 tbsp lemon juice
• ½ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter, cubed

Directions

1. Preheat oven to 400°F.
2. Put all sliced apples and pears into a bowl, add sugar, spices and lemon juice.
3. Roll out the first pie crust and flatten the edges. Roll out the second pie crust directly on top of the first. Keep them together as if one crust.
4. Stir the fruit well and arrange the apple and pear slices evenly on top of the crusts, leaving a 2” border all around. Reserve the liquid, sugar and spices in the bowl.
5. Holding both crusts together, fold up and over the outer edge of the apples and pears all the way around.
6. Pour the leftover liquid and sugar from the bowl on top of the fruit.
7. Add butter cubes over the top.
8. Oil a sheet pan, or cover it in parchment paper, and place the galette in the center.
9. Bake for 35-40 minutes until the fruit is cooked and the crust is golden brown.
10. Serve with ice cream and caramel sauce or whipped cream.

Chef’s Notes

• If the crust is getting too brown, loosely lay a sheet of aluminum foil over the top.
• You can use all one fruit or any combination that is similar in size and density. Peaches, pears and apples are all good choices.