I made this cinnamon spiced pear galette for Thanksgiving this year. It was a welcome change from apple or pumpkin flavours that are typically associated with this season (not that there’s anything wrong with that) but it’s good to try something new. The recipe I adapted from Fraiche Living and it was a big hit.
With it’s tender, flaky crust that melted in your mouth – and a pear filling of that wasn’t overly sweet – it’s definitely something I’ll make again.
Don’t let the long description fool you – this cinnamon spiced pear galette really was a cinch to make and worth trying!
Pear Filling Ingredients:
- 4 c. peeled and sliced pears
- 1/4 c. sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. cold butter, cut into small pieces
Galette Crust Ingredients (makes enough for 2 galettes)
- 2 1/2 c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. vegetable shortening
- 1/2 c. (1/4 lb.) cold butter, cut into 1/2” cubes
- 1/4 c. ice water
- 1 egg
- 2 Tbsp. coarse sugar
Directions
- In a food processor, add all of the dry ingredients and pulse to mix.
- With the food processor off, sprinkle the butter and shortening on top of the dry ingredients and pulse just until the fat is incorporated.
- Turn the machine off, and drizzle the water over top. Pulse the dough until it starts to stick together in clumps (not one large dough ball). Add additional water, 1 Tbsp. at a time, if needed to get it to the consistency you desire.
- Divide the dough into two discs by pressing the dough together, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling it out.
To assemble the galette:
- Heat the oven to 400F.
- Combine all filling ingredients except for the butter in a large bowl and stir to combine. Set aside.
- On a sheet of well-floured parchment paper, roll out one of the dough balls in a rough circle approximately 1/8” thick and about 16-18″ in diameter (they don’t have to be perfect). Transfer it to the baking sheet.
- Place the sliced pears in concentric circles in the centre of the prepared pie crust (leave a 4 inch border) You may not be able to fit all of the fruit on the crust, I reserved a few slices to fill in after the crust is assembled.
- Using your fingers, gently fold the pie crust over the outer edge of the fruit filling, creating an envelope around the fruit but leaving the centre of the fruit exposed. Pile any remaining fruit in the centre of the pie and top with the cubes of cold butter (from the filling ingredients) sprinkled evenly over the fruit filling.
- Whisk the egg and brush over the pie crust. Sprinkle with the coarse sugar (and I like to add a dusting of cinnamon).
- Bake for approximately 30-40 minutes, until the pie is golden brown.
- Remove from the oven and cool.
Joyful Hostess Tip: Serve with ice cream or whipped cream and a drizzle of caramel to make this extra decadent! Keep the pear flavours going and serve your galette with this fall pear mimosa!
