OK, friends.  Not a pie-maker am I.  I just don’t have the patience and admittedly, I don’t love pie enough to put the time in.

Except for this.  I love this because it’s actually do-able, quite tasty and it’s sure to make whoever you serve think you have put hours into making this delectable treat.  Not to mention that you will be able to act like a hipster and talk about how this is an “in-season and local dessert” (if you buy at your farmer’s market, of course.)

The coolness will ooze out of you – particularly if you are wearing all-black and have a coffee table of art books.

My two favorite recipe sites are Allrecipes and Real Simple – this hails from Real Simple and it is, well, real simple.  If I can make it, you can, too, sista. (Or “brotha” if you happen to be one of the two men who read this blog.)

Apple Pear Galette

Photo courtesy of www.realsimple.com

And again, for the record, my galette did not look QUITE this pretty but almost…

2 tablespoons all-purpose flour, plus more for the surface

2 9-inch refrigerated piecrusts

1/4 cup plus 2 tablespoons apricot preserves

3 Empire, Gala, or Cortland apples, peeled and slice 1/4 inch thick (I used Honeycrisp and they were dee-lish)

3 Bartlett pears, peeled and sliced 1/4 inch thick

2 tablespoons fresh lemon juice

1 teaspoon grated fresh ginger

1/2 teaspoon ground cinnamon

3 tablespoons plus 1 teaspoon granulated sugar

1 large egg, beaten

Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll out the stack to form one 16-inch circle. Transfer to a parchment-lined   baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.

In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 tablespoons of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.

Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.

In a small saucepan, heat the remaining 2 tablespoons of preserves and 1 tablespoon water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

It is absolutely imperative that you serve this with low-fat vanilla yogurt.  Don’t even try to serve it without.

Now go put on your sweats and watch “Dancing With The Stars”.

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