Daniel Catalaa

Apple pear Galette


  • Flour, all-purpose flour, 2 Tbs. (plus more for the surface)
  • Piecrusts, refrigerated, 9-inch, x2 (I buy Safeway's Pie crusts)
  • Apples; Empire, Gala, or Courtland, peeled and sliced 1/4 inch thick, x3
  • Pears, Bartlette variety, peeled and sliced 1/4 inch thick, x3
  • Lemon juice, fresh, 2 Tbs.
  • Ginger, fresh, grated, 1 tsp.
  • Cinnamon, ground, 1/2 tsp.
  • Apricot preserve, 1/4 cup + 2 Tbs.
  • Sugar, granulated , 3 Tbs. + 1 tsp.
  • Egg, large, beaten, x1


  1. Roll out piecrust: Pre-heat oven to 350 F. On a lightly floured surface, place one piecrust on top of the other and roll the stack into one 16-inch circle. Transfer to a parchment-lined baking sheet.
  2. Prepare filling: Spread 1/4 cup of the apricot preserves on the crust, leaving a 2-inch clear border. In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 Tbs. of the sugar. Spoon onto the crust leaving the border clear.
  3. Make the border: Fold the edges of the crust over the fruit mixture. Brush the egg onto the surface of the newly exposed dough around the perimeter and sprinkle it with the remaining teaspoon of sugar.
  4. Bake the pie: Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.
  5. Glaze after baking: In a small bowl, heat the remaining 2 Tbs. of preserves + 1 Tbs. of water in the microwave on high for 15 seconds. Brush onto the fruit. Serve warm or at room temperature