Something Different for Thanksgiving Dessert
We had a fine Thanksgiving. Both kids were home – David had taken the bus down from Minnesota. Also taking part were Judy’s brother and sister-in-law Paul and Paula; also their son Marc, his wife Cathy, and granddaughter Miranda. Miranda, not yet two, was the star of the evening.
We had many of the staples: turkey, mashed sweet potatoes, braised brussels sprouts, two kinds of cranberries. For dessert, though, Judy (with assistance from Daniel), made something a little different: galettes, which are a sort of open-faced pie. There were three kinds: cherry, mixed berry, and pear with ginger.
The prear galette recipe was kind of improvised, so here it is, as dictated by Judy and Daniel.
- Cut two pears up into little pieces. Mix with the juice of one lime and a scant tablespoon of grated fresh ginger. Add sugar to taste and about a tablespoon of cornstach.
- Roll out one pie crust. Put pear mix in the middle. Fold the pie crust edges over and crimp (see picture).
- Brush crust with egg wash if desired for browning.
- Bake at 400 degrees F for 35 to 40 minutes, or until browned. Allow to cool before cutting or it will be runny.