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2 cups500 mlRobin Hood® Original All Purpose Flour
¾ tsp4 mlsalt
1 cup25o mlCrisco® All-Vegetable Shortening or Crisco® One Cup Stick
2 tbsp30 mlcold water
1 tbsp15 mLwhite vinegar
4 pears2 lb/1 kgpeeled, cored and sliced
1 cup250 mLcoarsely chopped walnuts
½ cup125 mlSUGAR IN THE RAW® Natural Turbinado Sugar
¼ cup50 mlRobin Hood® Original All Purpose Flour
1 tsp5 mlground cinnamon
1 tsp5 mlground ginger
¼ tsp1 mlground nutmeg
¼ cup50 mlSUGAR IN THE RAW® Natural Turbinado Sugar
1 : Preheat: oven to 375°F (190°C). Line a baking sheet with parchment paper.
2 : Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Immediately roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
3 : Filling: Combine pears, walnuts, sugar, flour, cinnamon, ginger and nutmeg in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with beaten egg and sprinkle with sugar.
4 : Bake: in preheated oven 65 to 70 minutes, or until crust is dark golden brown and pears are tender. Cool on wire cooling rack. Serve warm or at room temperature.
Galette can be baked a day ahead. Store wrapped with foil or plastic wrap at room temperature.
Freezing: not recommended
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