I made apple pie muffins this last afternoon and those are freezing as are my old fashioned swedish ginger cookies.
Rustic apple pear pie.
So with apple season here i ll be making apple galettes.
It s less demanding than a pie no crimped crust to fuss over.
Line a baking sheet with parchment paper.
A galette is like a fruit pizza thin and crispy crust and an even layer of lightly spiced fruit.
Purchased piecrust dough is a convenient time saver.
On a lightly floured surface roll out pastry into a 14 in.
Place fruit and remaining juices into the center of the pie crust while leaving a 2 inch border around the fruit.
Season the sliced apricots with almond paste or extract.
While waiting on fruit roll out a pre made pie crust into a 12 inch circle and place on a rimmed baking sheet lined with parchment paper.
Preheat oven to 375 degrees.
In a food processor pulse 1 1 2 cups of the flour with the salt.
Season the sliced apples and pears with cinnamon nutmeg and brown sugar.
A surfeit of apples and a bag of pears.
In a large bowl combine the apples with 1 2 cup of the brown sugar the cornstarch lemon juice and cinnamon.
I reviewed your recipe and it s a keeper.
Apple pear galette rustic pie course dessert pie cuisine classic prep time 10 minutes.
Add the cold butter and process just until the butter is the size of peas about 5 seconds.
Transfer to a parchment paper lined baking sheet.
Cook time 50 minutes.
Preheat the oven to 400 degrees f.
I ll be making the apple galette today and freezing for later bake.
In a large bowl combine the pears cherries and vanilla.
Total time 1 hour.
We like the flavor combo of sweet golden delicious and tart granny smith apples but you can use any apple or combination of apples you like.
I love that so many recipes can be prepared and frozen.
If you d like to keep strictly kosher when making this dessert for our hanukkah menu use walnut oil in place of butter and look for pie dough made with shortening and containing no lard.
1 rolled pie crust try our all butter flaky crust all shortening flaky crust or use a storebought crust.
It also tastes best at room temperature so if you have.