We would say “This galette is easy as pie!” but the truth is, it’s actually easier. This quaint cousin of traditional pie skips finicky layers and careful crimping and gets right to the good stuff—sliced apple and pear sautéed with cozy spices and a touch of lemon. Kids of all ages can pile fruit into pre-made crusts, then fold the edges in for a rustic feel. (No worries if they don’t look perfect—that’s the point!) Brush finished galettes with apricot glaze, dollop with maple crème fraîche, and voila! Simple never tasted so scrumptious.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Adjust rack to top and middle positions and preheat oven to 375 degrees. Wash and dry produce. Peel, halve, core, and slice pears and apples into ¼-inch slices. (TIP: For pretty slices, cut fruit in half from top to bottom, then use a teaspoon to scoop out the center and seeds.) Halve lemon.
Melt 2 TBSP butter in a large pan over medium-high heat. Add pears, apples, brown sugar, cinnamon, and ½ tsp nutmeg. (Be sure to measure the nutmeg; we sent more.) Cook, stirring, until slightly softened, 5-7 minutes. Remove pan from heat; stir in juice from half the lemon. Transfer fruit to a large bowl, spreading it up the sides of the bowl (this will help it cool faster). Place in refrigerator for 10 minutes.
While fruit cools, in a medium bowl, whisk together crème fraîche and maple syrup until smooth. Place in refrigerator until ready to serve.
In a small, microwave-safe bowl, combine jam and 1 TBSP water. Microwave for 30 seconds, or until thickened slightly.
Once fruit has cooled slightly, line two baking sheets with parchment paper. Unroll pie crusts onto parchment (one crust per sheet). Place fruit in an even layer in the center of each crust, leaving a 1½-inch border around the edges. Using your fingers, fold edges toward fruit, creating pleats as you go. (It’s OK if it doesn’t look perfect—galettes are meant to be rustic!)
Bake galettes on top and middle racks for 20 minutes, then switch racks. Bake until fruit is tender and crusts are golden brown, 15-20 minutes more.
Once finished baking, brush fruit with apricot glaze. Let cool slightly, then slice into wedges. Top galettes with maple crème fraîche and serve.