2 tablespoons all-purpose flour, plus more for the surface
2 9-inch refrigerated piecrusts
cup of raspberry preserves (other varieties of preserves'll work - be creative)
3 medium apples, cored and sliced into slivers
3 Bartlett pears, peeled and sliced into slivers
2 tablespoons fresh lemon juice
1/2teaspoon ground cinnamon
3 tablespoons plus more granulated sugar for dressing
medium to massive egg, beaten
Plan of Attack
Preheat your oven to 350 degrees
Flour your surface (countertop or butcher block) and flour your rolling pin. Place pie crusts on top of each other and roll to 13- 16 inch circumference.
Coat the bottom of the pie dough with a layer of preserves; the remainder to the side
Toss the apples and pears with lemon juice, cinnamon and sugar. Then place them in the center of the pie crust and folder the edges of the pie dough in to resemble a scalloped edge.
Brush the top of the galette with the beaten egg with a basting brush.
Put the galette (yeah now ya can call it an official galette) int the oven for 30-40 minutes. My oven runs hot so ya might need more, but honestly, keep checking on your creation for the best result.
While the galette bakes, heat what is left of the preserves and the remaining sugar until it becomes a liquid.
Remove the galette from the oven and brush the preserves/sugar mixture over the top.
Serve warm with ice cream or cold with a smile.
My comments: LOVE this recipe and it always impresses. And by impressed, they'll be outside your house with a grand gesture like possibly showing up with a boombox, wearing a shirt which says "I need more galette" and shouting "I need your baking"....