Recipe Ingredients
Streusel
- ¼ cup Best Yet Flour
- 3 tablespoons Best Yet Old-Fashioned Oats
- 3 tablespoons packed Best Yet Light Brown Sugar
- 8 teaspoons ground cinnamon
- 2 tablespoons Best Yet unsalted butter, room temperature
Galette
- ½ (15-ounce) package Best Yet Refrigerated Pie Crusts (1 pie crust)
- 3 tablespoons Best Yet All-Purpose Flour plus additional for dusting
- 4 ripe Anjou, Bartlett or Bosc pears, peeled, cored and sliced ¼-inch thick
- ½ cup dried cherries
- ¼ cup cane sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 8 teaspoons ground cinnamon
- 1 large Best Yet egg
- 2 teaspoons water
Recipe Directions
- Preheat oven to 400°. Line rimmed baking pan with parchment paper.
- Prepare Streusel: In large bowl, whisk together flour, oats, brown sugar and cinnamon. With pastry cutter or fingertips, cut in butter until pea-sized crumbs form. Refrigerate until ready to use.
- Prepare Galette: On lightly floured surface, with rolling pin, roll pie crust into an 11-inch round; transfer to prepared pan.
- In large bowl, toss pears, dried cherries, sugar, orange juice and zest, cinnamon and remaining 3 tablespoons flour until well combined.
- Leaving 2-inch border, place pear mixture in center of pie crust. Leaving center open, fold sides of dough over pear mixture, allowing pastry to drape.
- In small bowl, whisk egg and water; brush dough edges of galette with egg mixture and sprinkle center of pear mixture with streusel.
- Bake 25 to 30 minutes or until crust is lightly browned; cool 1 hour before cutting to serve warm.
