An impressive, inexpensive and simple dessert for Thanksgiving.
Use your favorite pie crust recipe, or be like me and buy refrigerated crust. Tastes great and saves time!
Using a six inch cookie cutter (or lid to a pitcher or pot) cut crust into six inch circles. This makes a perfect personal-sized galette. One could also use an entire crust to make one large galette and slice it like a pizza to serve.
For the filling, you can use 2 thinly sliced apples or pears. Fresh berries will also work.
Arrange the fruit onto the center of each crust, leaving a border of one inch or so to fold over.
I like to put the juice of one lemon wedge on the fruit of each galette.
Next, sprinkle a teaspoon or two of a mixture of brown and granulated sugar over the galette. Top with a bit a cinnamon, nutmeg and coriander to taste.
Add a little cube of butter to the center of the fruit.
Egg wash the edges and apply a tiny bit of sugar to the crust.
This is a rustic pastry, so don’t worry too much about the look of it; they’re impossible to mess up!
Bake for 45-50 minutes at 425F or until the edges of the crust are golden brown.
Let them cool to room temp (or serve warm) and top with whipped cream, caramel, or ice cream. I prefer a drizzle of raw honey.
Notes- 2 pears or apples and one box of two refrigerated pie crusts will make 5, six inch galettes.