Published Date: October 29, 2020 | Last Updated: March 16, 2023
I’m tellin’ ya, the best thing to do with a bunch of ripe pears is to make a pear galette. So yummy! The galette requires only 1/2 as much filling per crust. So either make two galettes or half the filling recipe.
I’m tellin’ ya, the best thing to do with a bunch of ripe pears is to make a pear galette. So yummy! The galette requires only 1/2 as much filling per crust. So either make two galettes or half the filling recipe.
Pear Gallette
I can't think of a better way to use ripe pears. The ingredients really speak for themselves - delicious! Enjoy!
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Servings: 2 gallettes
Ingredients
- 1/2 cup granulated sugar
- 3 T flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- 1/2 tsp dried ginger
- 2 T lemon juice
- 5 cups peeled and sliced pears
- 1 T butter cold and cut into 4-6 pieces
- 1 box refrigerated double pie crust
- 1 egg saved for the end
Instructions
- Line a baking sheet with parchment paper. Combine filling ingredients together in a big bowl, leaving out the pears and cold butter for later.
- Now toss the pears in the filling to coat.
- Roll out the pastry crust on the baking sheet and pour 1/2 of the filling onto the center of each crust. From the outside, gently fold in the outer 2 inches. Fold crust in towards the middle, creasing about 6-7 times in the same direction.
- Pat the cold butter onto the top of the pear filling.
- Beat an egg and brush the outer crust with egg, then sprinkle with coarse sugar.
- Bake at 400° F for about 20 minutes or until the crust is golden brown.
