2 C all-purpose flour
1/3 C granulated sugar
1/4 tsp salt
1/2 C cold butter, cut into small pieces
1/3 C buttermilk
2 TBS apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 TBS turbinado sugar
1. To make the dough, combine flour, sugar, and salt in a processor (if using); pulse 2 – 3 times to combine.
2. Add butter and pulse 4 – 5 times, or until mixture resembles coarse meal.
3. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.
5. Refrigerate for at least 45 minutes before rolling out.
6. Center a rack in the oven and preheat to 350 degrees Fahrenheit.
7. Remove the dough from the refrigerator and place on a sheet of parchment paper.
8. Starting at the center of the dough, roll out, forming a 14-15 inch wide circle.
9. Place the dough with parchment paper on a baking sheet.
10. Brush the bottom of the dough with the apricot preserves.
11. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border.
12. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
13. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.
14. Bake the galette for 45 – 50 minutes, or until the pears are tender and the crust is golden brown.
15. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
1 C sugar
1 1/2 C corn syrup (can use 1/2 dark and 1/2 light)
1/4 C butter
1 1/2 tsp vanilla
1 1/2 C pecans, coarsely broken
1. In a saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In a large bowl, beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point, strain the mixture to make sure it’s smooth and lump free.
4. Stir in butter, vanilla, and pecans and pour into crust.
5. Bake in a 350 degree Fahrenheit oven for about 45 to 60 minutes or until set.
6. Allow to cool completely before slicing. Refrigerating overnight works best.
1 1/4 C flour
1/4 lb butter (1 stick), cold
1/2 tsp salt
1/2 tsp sugar
2 TBS ice water
1. In a large mixing bowl, sift together the flour, salt, and sugar.
2. Cut the very cold butter into cubes and add them to the flour mixture.
3. Break up the butter into the flour with your fingertips or a pastry cutter.
4. Work it quickly, so the butter doesn’t melt.
5. When finished with this process the mixture will be dry and crumbly, like very coarse cornmeal.
6. Sprinkle one TBS of water over the flour butter mixture.
7. Work the water in with your fingertips.
8. Add the second tablespoon of water to the dough.
9. Work the water in with your fingertips.
10. Bring the dough together into a ball.
11. As soon as the dough can come together stop working it, otherwise the dough will become tough.
12. Flatten the dough slightly to form a disk shape.
13. Wrap the disk in plastic and chill in the refrigerator for about 30 minutes. This step is important, because without cooling, the dough will be too soft and difficult to roll out.
14. Once the dough has chilled, flour your surface and your rolling pin.
15. Unwrap the dough and work a little with your hands by squeezing.
16. If you squeeze the dough and it cracks, it needs a little more working. If the dough doesn’t crack, it’s time to roll out.
17. Roll out into a 10-12 inch circle. The dough should be about 1/8th inch thick.
18. Flour the whole surface of your dough.
19. Put your rolling pin on the edge of the dough and roll your dough up, around the rolling pin.
20. Unroll your dough into the pan.
21. Tuck in the extra dough around the edges, and use it to create the fluting.
3/4 C light brown sugar
1/4 C all-purpose flour
3/4 tsp ground cinnamon, plus more for sprinkling
1/4 tsp ground nutmeg
7 medium granny smith apples, peeled, cored, and thinly sliced
1 lemon, zested and juiced
3 TBS butter, diced and very cold
1/2 C turbinado sugar for sprinkling
2 large eggs
1 TBS water
1. Preheat oven to 450 degrees F.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
3. In another bowl, sprinkle apples with the juice of 1 lemon and toss.
4. Stir in the sugar mixture to evenly coat the apples and set aside.
5. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
6. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
7. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough.
8. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly.
9. Fold the strips back across and repeat until completed.
10. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
11. Bake pie for 45 minutes or until the lattice is browned and the apples are softened.
12. Let rest 20 minutes before slicing.