Pear Galette

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As delicious and impressive as pie, but half the work! This homemade pear galette is the easiest fall dessert.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Resting time 20

Total Time 1 5

Servings slices

Calories 182

Author Kim

Ingredients

1 refrigerated pie crust dough I prefer Pillsbury brand*
3-4 slightly firm but ripe Bartlett or Anjou pears peeled, cut into thin slices, lengthwise
1/4 cup granulated sugar
2 tablespoons flour or cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 tablespoon butter cold and cut into 4 pieces
1 egg beaten
Coarse turbinado sugar or granulated sugar for sprinkling

Instructions

Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.
Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.
Meanwhile, preheat oven to 400 degrees F.
In a large bowl, stir together the pears, sugar, flour, cinnamon, ground ginger, salt, lemon juice and zest. Gently toss the pears to coat.
Arrange the pear filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. You can arrange the pears in a spoke pattern or keep it rustic. Gently fold the edges of the dough (outer 2 inches) over the pears, overlapping where necessary and pressing gently. It doesn't have to be perfect. Dot the cold butter onto the top of the pear filling. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the pears and on the crust.
Bake at 400 degrees F. for about 20 minutes or until crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature. Best served with vanilla ice cream or whipped cream. Enjoy!

Notes

*The Pillsbury dough is sold in packs of two, and you'll only need one crust for this recipe. Stash the extra crust in the freezer or fridge to use for later or double the recipe for the filling and make two galettes.

**If you don't have lemon juice and zest, substitute with vanilla extract for added flavor.

***Try swapping out the pears and using apples in this easy galette recipe. If using apples, cut them about 1/4-inch thick and you'll likely need to increase the bake time to 35-40 minutes.

****See post for storage tips.

Nutrition