Wednesday, October 2, 2013
Pear and Cranberry Galette
Canadian Thanksgiving is quickly approaching and we have dinner guests tonight. It was time to spend some time in the kitchen and start my Thanksgiving baking. Besides the standard apple and pumpkin pies, I like to change things up a bit and thought this Pear and Cranberry Galette would have just enough touch of autumn for my Thanksgiving dessert table. So I made two.....one for tonight's dinner party and one for next week's feast.
If you don't know what a galette is, let me tell you it's really just a rustic hand made pie. It has all the usual ingredients - pastry, fruit, stabilizers for the juices and an oven to cook it in. Let's get started.....
Everyone has their own favourite pie crust recipe. I always use a mix of Tenderflake (lard) and butter. But you can use all butter or all shortening. So I'm not going to bother you with my recipe. Just make enough for a double crust pie. I doubled my recipe to make two galettes. Once your dough is chilling, it's time for the filling.
Peel and core about 10 small pears - enough to make 5 cups and add 1 cup of fresh cranberries. I suppose you could use dried, but I like the juice that the fresh cranberries give off.
Add to the bowl:
1/2 cup granulated sugar
1/2 cup flour
2 TBS almond liqueur (Amaretto)
1/4 cup dry bread crumbs (which helps in absorbing all that juice and keeps the bottom crust dry)
Let that sit while you roll out the dough into a rough 14" circle. Transfer the dough to a flat baking sheet and add the fruit to the center leaving about a 4" edge.
Dot the filling with 1 TBS softened butter. Now gently fold over the edge, leaving the center free of dough. The dough will naturally fold onto itself creating these lovely "pleats". It's all part of the rustic charge. Brush it with an egg wash using 1 egg yolk and 1 tsp of water or milk. Sprinkle with granulated sugar.
Told you it was rustic looking. But I think that's part of the charm of a galette. And it's perfect for those of us who don't/can't fiddle with things to make them look like a photo out of a magazine.
Bake at 425F for 10 minutes, then reduce heat to 350F and continue baking for about 50 minutes until the pears are tender, the filling bubbling and the crust golden brown. Let cool on a rack for about 30 minutes before serving.
Serve it with whipped cream or a good quality vanilla ice cream (that's what we're doing tonight).