The wonderful thing about simple and rustic cooking is that not only does is taste great, it never goes out of fashion. In my opinion, a traditional recipe will always outlast the latest trend in culinary what-have-you-nots. Some could argue that the rustic and slow-food movement is but yet another phase in culinary fashion. True, and though this resurgence of country-style cooking may pass, there is a history rooted behind it that will carry it through until its next 15 minutes of fame in the culinary spotlight.
So, on that note, make this little pie, eat, and be merry!
– 1 ready-made pie crust
– 2 pears (bartlett or bosc)
– 2 tablespoons apricot preserves
– 1 tablespoon butter, melted
– 2 tablespoons sugar
– 1 teaspoon turbinado sugar (optional)
– 1 sprig of thyme (optional)
1. Preheat the oven to 425F
2. Cut the pears into quarters, remove the cores, and then slice each quarter into 1/8 inch slices.
3. Unroll the ready-made pie crust onto a baking sheet. Brush 1 tablespoon of the apricot preserves onto the dough.
4. Arrange the pear slices in a spiral pattern onto the dough, overlapping them as you go, leaving a one-inch border. After placing the pears down, fold the border of dough over them, pinching or crimping as you work your way around the whole galette.
5. Brush the entire top of the galette with the melted butter, then sprinkle the sugar over the pears. If using, sprinkle the turbinado onto the crust.
6. Bake in the oven at 425F for 25 – 30 minutes, or until the crust is golden brown. Remove from oven, allow to cool slightly. Microwave the remaining 1 tablespoon apricot preserves until liquid and brush onto the pears. If using, sprinkle with leaves from the sprig of thyme.
7. Wasn’t that easy? Now go eat!
* Be sure to use the ready-made pie crust from the refrigerated section, not the frozen type. Of course, you can always make your own pie crust too!