Apple and Pear Galette

Preheat Suvie by setting the bottom zone to Roast at 400°F for 20 minutes. Place 1 sliced apple, 1 sliced pear, 3 tbsp brown sugar, 1 tsp cinnamon, lemon juice, and lemon zest in a medium bowl, and toss to combine.

Line a Suvie pan with parchment paper and lightly grease with cooking spray. Roll the pie crust so that it is roughly twice as large as a Suvie pan, about 16'' wide and 22'' long. Drape the crust over the pan and gently press into the corners. Shingle the seasoned apples and pears along the bottom of the crust and drizzle with any remaining liquid from the bowl.

Trim the crust leaving 1-inch of excess (or overhang) around the entire rim of the pan. Fold and drape the crust over the apples and pears, creating a 1-inch border.

Brush the crust generously with egg and sprinkle with 1 tbsp of demerara sugar. Place the pan in the bottom zone of Suvie, input settings, and cook now, rotating the pan halfway through cooking.

Cook using Bottom Zone: Bake at 325°F for 40 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: None.

After the cook, remove the pan from your Suvie, and set aside to cool on a wire rack for 10 minutes.

Once cool enough to handle, gently remove the galette from the pan, and slice into 4 portions. Divide slices between plates and top with scoops of vanilla ice cream before serving.