The title of the article this recipe comes from is a bit misleading. Mentions cranberry in the title but no cranberry in the ingredients. No matter. Makes a great galette. This has been made with both apples and also with pears. When made with pears, used orange marmalade to glaze the pears instead of the cinnamon and lemon juice. When a combination of pears and apples are used, just use what's indicated in the recipe. Comes out fine. We tend to prefer galettes over more traditional pies. The whole wheat crust is preferred to the usual pie crusts.
For the crust, a 10-11" pan lid is used to cut a circle of parchment paper to serve as a template for rolling it out. It also aids in rolling up the sides of the crust over the fruit filling. It's left under the galette while it cooks. Also makes transfers a lot easier.
The dough needs to be cool enough to set up in shape and not collapse during the early cooking in the oven. If it cracks when working with it, it's either too cold or too dry. If it tears, it may be too warm or too wet. Goldilocks. If it seems too floppy, put it in the fridge for 30 min or so to firm it back up. Learned that from working with gluten-free pie crusts. Usually once it's rolled out it needs to be cooled for at least 5 min to firm it up again. Use the parchment paper to roll the edges up and a bench scraper to separate the dough from the parchment paper.
Pile the fruit higher than seems reasonable. It shrinks down a lot during cooking. The egg wash and sprinkled sugar is usually skipped. Don't miss it.
Cook the galette on a rimed baking sheet. There will most likely be leaks or spill overs if the fruit slops over the sides. Almost always does.