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Sugared Pear Galette Pie – Oh Sweet Basil


Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.

However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!

Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!

 

Ingredients for a Pear Galette

When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:

Crust

  • Flour – just regular all purpose flour
  • Sugar – adds a little sweetness to the crust
  • Salt – enhances all the flavors
  • Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
  • Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust

Filling

  • Butter – adds richness and flavor to the filling
  • Pears – I like a combination of Bartlett and Bosc, Anjou also works great
  • Sugar – adds sweetness to the filling
  • Flour – helps the filling thicken
  • Cinnamon – adds that signature fall/holiday flavor
  • Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing

Egg Wash

  • Egg – whisked well, it helps the crust bake to golden perfection
  • Water – thins out the egg wash a little
  • Sugar – adds a little sweetness and extra shimmer to the crust

The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.

 

a photo of a slice of a pear galette sitting on a small wooden dessert plate with a golden fork sitting next to the pie.

 

Four Important Tips for the Best Pear Galette

There are a few things that make this recipe extra special…

  1. The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
  2. Brown Butter. Need I say more? Head to our chewy pumpkin cookies post for instructions on how to brown butter if you need more info on that step.
  3. Slightly firm pears. I prefer a Bosc pear as it’s got a more gourmet flavor but Bartlett is great too. In fact, I love the beauty of layering both into the crust for a little variety and color. But most important of all, don’t let them get too soft, instead use a slightly firm pear so it holds up in the baking process.
  4. Candied Ginger! I know, it’s not the norm, but at first I thought I’d sprinkle some at the end for a little sparkle, but then I minced it fine and tossed it all together and sure enough, it added the tiniest burst of flavor and added a total holiday vibe that I can’t get enough of!

a photo of a whole rustic galette with a golden flaky crust and beautiful layers of sugar glazed pears.

 

How to Make a Layered Pastry Crust

Making this crust might be a little different than what you are used to, but it’s going to become your new favorite pastry crust! If making a traditional pie crust intimidates you, then give this style a try! I find that it’s a little easier to work with.

Let’s walk through all of the steps…

  1. Whisk the dry ingredients together in a medium bowl. Take the stick and half of butter and cut them in half lengthwise and then in half again crosswise. You’ll end up with 4 long rectangular sticks. Toss the butter sticks in the flour mixture until they are well coated. Dump the butter and flour mixture onto the counter.
  2. Start rolling the butter into long strips using a rolling pin. Use a bench scraper to scrap up any butter that gets stuck to the rolling pin or counter. Keep using the flour on the counter to cover the rolling pin and butter to keep it from sticking.
  3. Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

Folding the Dough

  1. Gather everything into a rectangle. It will look really shaggy but do not worry, we will change that. Roll the dough into a long rectangle with the short end closest to you. Use the scraper again to fold the top of the dough over itself downward and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
  2. Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
  3. Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
  4. On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.  

At this point your crust is ready. Folding the crust over and over creates layers of buttery crust that becomes so flaky and delicious when it bakes.

a photo of a sugared pear galette with slices cut into the pie and there is a scoop of vanilla ice cream in the middle of the pie.

 

What is a Galette?

A galette is rustic style free-form pie made with a single crust of pastry or bread dough. It can be baked in a pie tin, but can also just be baked on a cookie sheet.

You get all the flavor and benefits of a pie without having to worry about crimping the edges, weaving the perfect lattice top or making a beautiful top crust. 

Favorite Toppings for a Pear Galette

A slice of pear galette is delicious on it’s own, but topping it with a scoop of vanilla ice cream while it’s still warm is extra divine! If you don’t have ice cream, a dollop of whipped cream also is extraordinary!

a photo of a whole sugared pear galette with thinly sliced pears and a golden sugared rustic crust.

 

Storing, Reheating and Freezing a Galette

This is a great dessert to make ahead because it stores so well. If you’re serving it on the same day, you can bake it in the morning and then store it at room temperature until you’re ready to serve.

Leftover galette will last in the refrigerator for up to 3-4 days. Be sure to cover it so it doesn’t get dry. The crust will start to get soggy after a day or so.

To reheat a galette, place it on a baking sheet and warm it in the oven for about 10 minutes at 375 degrees F. If you are just trying to reheat a single serving, zap it in the microwave for 30 seconds.

Leftovers also freeze very well. Let it cool completely, then make sure it is stored in a freezer safe and airtight container. It will last for up to 3 months.

Can I Use Apples Instead of Pears?

I know that a few of you will not be convinced that you have to try this with PEARS, so yes, this absolutely can be made with apples. Slice them thin (you can peel them if you want to) and layer them in the middle of the crust. Bake at 400 degrees F for 30-40 minutes. I like to sauté my apples first for about 5 minutes to cook them down a little. If you do this, it will only need 30 minutes to bake. I like to use a combo of Granny Smith and Honeycrisp apples. 

a photo of a single slice of pear galette pie sitting on a wooden dessert plate with a scoop of vanilla ice cream sitting next to the pie and a golden fork sitting on the plate.

 

Why You Will Love this Pear Galette

Let me just bullet point a few of the reasons that you are going to fall in love with this pear dessert:

  • The crust is buttery, flaky, easy to make and there is no shaping or fancy crust work needed.
  • The combination of pear with cinnamon and ginger is the epitome of fall and is so comforting.
  • You only need 8 ingredients to make this pie from start to finish.
  • The whole family will love it!
  • You can make it ahead of time and just store it on the counter until ready to serve.
  • Top it with ice cream or whipped cream if you want but it tastes phenomenal without it too!
  • You get the flavor and comfort of a homemade pie without all the work and time it takes to make a pie.

 

a photo of a whole pear galette full of thinly sliced juicy pears topped with sugar and little pieces of candied ginger.

 

Pear…the often forgotten, delicious flavor of fall. Pears get forgotten with all the pumpkin and apple recipes that flood your social media feeds, but this recipe is going to change that! Our sugared pear galette pie is sure to bring pears back to the party!

More Pear and Galette Recipes You’ll Love

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For the Crust

  • Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.

  • Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.

  • Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

  • Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.

  • Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.

  • Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes. 

  • On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.  

For the Filling

  • In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.

  • In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.

  • Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3″ border, with the butter.

  • Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you’d like and then heavily sprinkle with all remaining sugar.

  • Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.

  • Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.

  • Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.

  • Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!

I like 2 bartlett and 2 bosc pears.

Serving: 1sliceCalories: 382kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 264mgPotassium: 141mgFiber: 3gSugar: 22gVitamin A: 715IUVitamin C: 4mgCalcium: 23mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes

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