Rustic Cranberry-Pear Galette - cooking recipe

Ingredients

1/4 cup granulated sugar, divided
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
2 teaspoons ground cinnamon
4 cups bartlett pears, peeled & cored, thinly sliced
1/3 cup dried cranberries
1 teaspoon vanilla extract
1 refrigerated pie crust, room temperature
1 egg white
1 tablespoon water

Preparation

Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
Add pears, cranberries & vanilla extract & toss to coat.
Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
Spoon pear mixture in center of crust to within 2 inches of the edge.
Fold edge of crust 2 inches over pear mixture & crimp slightly.
In a small bowl, combine egg white & water & whisk until well blended.
Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
Cool on wire rack at least 30 minutes.