APPLE-PEAR-CRANBERRY GALETTE
Makes 1 (9-inch) galette
A galette is essentially a less labor-intensive pie that produces an equally delicious product. This one beautifully showcases three fall fruits in a flaky-crunchy crust for an easy dessert or even breakfast the next day.
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
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.
Position oven rack to bottom third
