A galette is a free-formed pie, made without the use of a pie pan. They're super easy to make, and no matter how you form the dough, they always look pretty after baking!
Pear and Cranberry Galette
1 (9-inch) refrigerated pie crust
3 cups sliced fresh pears (peeled and cored)
1/2 cup frozen cranberries, keep frozen until ready to use
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 egg, lightly beaten
Preheat the oven 375 degrees.
Unroll the pie crust onto a parchment paper-lined baking
sheet (don’t worry if some of the dough hangs over the edges). Set aside.
In a large bowl, combine the pears, cranberries, sugar, cornstarch,
cinnamon, and vanilla. Toss the combine. Pile the pear mixture on the crust,
leaving a 2-inch border around the edges. Gently pull the pie crust up and over
the pear filling, pleating it to hold it in place (don’t worry if it looks
sloppy or uneven, it will bake up beautifully).
Brush the crust with the egg.
Bake for 35-40
minutes, until the filling is bubbly and the crust is golden brown. Cool for at
least 10 minutes before slicing into wedges.
Serves 4-6
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