Apple, Cranberry and Pecan Galette

For pastry: In a large bowl (or food processor; see tip below), combine flour, 1 tablespoon sugar and the salt. Using a pastry blender, cut butter and shortening into flour mixture until it resembles coarse crumbs. Sprinkle 1 tablespoon of ice water over part of mixture. Toss with a fork to moisten. Continue adding water 1 tablespoon at a time, moving moistened mixture to the side of bowl, until mixture is moistened and comes together when squeezed. Form dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.

Preheat oven to 425°. For filling: Place apples in a large bowl and sprinkle with orange juice; toss to coat. In a small bowl, combine 2/3 cup sugar, the cinnamon and allspice. Sprinkle apples with sugar mixture; stir to coat. Stir in cranberries.

To assemble: If necessary, let dough stand at room temperature for about 30 minutes or until soft enough to roll out. On a well-floured surface, roll dough into an oval about 1/8 inch thick (about 18x12 inches). Don’t worry if it isn’t perfect. Transfer to a baking sheet lined with foil. Spread pecans over pastry, leaving a 2-inch border. Spoon fruit over pecans, making sure to get all the sugar mixture. Using foil as an aid, bring pastry edge over fruit, crimping and folding as needed. In a small bowl, blend egg and the water. Brush pastry with egg mixture. Sprinkle lightly with additional sugar.

Bake 15 minutes. Reduce heat to 350° and bake for 30 to 40 minutes more or until apples are tender and crust is deep golden brown. For easier slicing, let cool before serving.