Holiday Recipes, Apple and Pear Galette with Apple Ginger Caramel Sauce

Pastry & Filing - 

• Use your favorite basic pie dough recipe, or just buy frozen! 

• One large egg, beaten 

• 1-2 apples (honeycrisp or pink lady), halved, cored and very thinly sliced. 

• 1-2 firm pears (red or bartlett), halved, cored and very thinly sliced. 

• 1 tablespoon cornstarch

• ¼ cup of light brown sugar

• Juice of 1 lemon

• ½ teaspoon of ground cinnamon

• 2 tablespoons of unsalted butter 

Caramel Sauce - 

• 2 cups of apple cider

• ⅓ cup of light brown sugar 

• 1 inch piece of ginger, thinly sliced

• 2 tablespoons of butter

• 2 tablespoons of heavy cream

• Thaw pie dough (if frozen), and roll out to about a 12 inch circle or oval onto a lightly floured piece of parchment.

• Preheat oven to 400 degrees. Toss apples and pears with cornstarch, sugar, lemon juice and cinnamon in a large bowl. 

• Arrange fruit on top of dough in neat, layered concentric circles, leaving about a half inch border of dough. Fold the border up and over the fruit, pressing any cracks or folds together with your fingers. 

• Transfer to rimmed baking sheet, and brush the edges with the beaten egg. Top the fruit with small pieces of butter, and bake until fruit is tender and crust is golden brown, about 40 minutes. 

• Meanwhile make the caramel sauce. Bring cider and ginger to a boil, lower heat and simmer until reduced by half, about 15 minutes. Discard  ginger pieces, and add sugar and butter and continue to cook, whisking often, until it becomes syrupy, another 15 minutes. Remove from heat and whisk in cream. Allow to cool and thicken slightly. 

• Remove galette from oven and drizzle with caramel sauce. Serve warm or at room temperature.