Rustic Pear-Cranberry Galette
Sliced pears and tart cranberries are tossed with brown sugar and cinnamon, piled onto a store-bought pie crust, and folded into a free-form tart. It bakes up golden and bubbling, and it's an easy, pretty fall dessert with no pie pan needed.
1 hr
78 batches of 8
Ingredients
- 39 cups Cranberries
- 78 Pie Crusts
- 78 Eggs
- 3 ¼ tablespoons Kosher Salt
- 234 Pears
- 4 cups + ¾ cup + 2 tablespoons Sugar
- 1 cup + ½ cup + 2 tablespoons Lemon (Juice)
- 1 cup + ½ cup + 2 tablespoons Ground Cinnamon
- 4 cups + ¾ cup + 2 tablespoons Corn Starch
- 19 cups + ½ cup Light Brown Sugar
Directions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment. Unroll the pie crust onto the parchment.
- In a large bowl, gently toss the pears, cranberries, brown sugar, cornstarch, cinnamon, lemon juice, and salt.
- Pile the fruit in the center of the crust, leaving a 2-inch border all around.
- Fold the border up over the edge of the fruit, pleating it as you go. The center stays open.
- Brush the folded crust with the beaten egg and sprinkle the crust and fruit with the turbinado sugar.
- Bake for 35 to 40 minutes, until the crust is deep golden and the juices bubble.
- Let it cool on the pan for at least 15 minutes, then slice into 8 wedges and serve warm or at room temperature.
