The fall season is really the beginning of baking season. Everyone is craving apples and pumpkin and warm spices like cinnamon and cloves. This recipe fit the bill for a warm dessert, enjoyed on a cool fall night.
The recipe is from Real Simple, November 2008.
No substitutions were made.
2 tblsp all-purpose flour, plus more for the surface
2 9-inch refrigerated piecrusts
1/4 c plus 2 tblsp apricot preserves
3 Empire, Gala or Cortland apples, peeled and sliced 1/4 inch thick
3 Bartlett pears, peeled and sliced 1/4 inch thick
2 tblsp fresh lemon juice
1 tsp grated fresh ginger
1/2 tsp ground cinnamon
3 tblsp plus 1 tsp granulated sugar
1 large egg, beaten
Heat oven to 350 degrees. 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. Spread 1/4 c 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 tblsp of 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 tsp 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 tblsp of preserves and 1 tblsp of water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.
This thing was ginormous! We cut it into slices and enjoyed with whipped cream, and ate the leftovers for almost a week. I wish the taste of the pear was a little stronger, and I was thankful the taste of ginger was slight. BUT it’s wonderful warm out of the oven with a caramel latte in hand.