Rustic Cranberry-Pear Galette

• 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

1. Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
2. Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
3. Add pears, cranberries & vanilla extract & toss to coat.
4. Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
5. Spoon pear mixture in center of crust to within 2 inches of the edge.
6. Fold edge of crust 2 inches over pear mixture & crimp slightly.
7. In a small bowl, combine egg white & water & whisk until well blended.
8. Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
9. 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.
10. Cool on wire rack at least 30 minutes.

sugar, cornstarch, cornstarch, ground cinnamon, bartlett pears, cranberries, vanilla, crust, egg, water

Taken from www.food.com/recipe/rustic-cranberry-pear-galette-337607 (may not work)