Fall Pear Galette
Crisp-tender pears tossed in warm cinnamon, ginger, brown sugar and chopped walnuts then swaddled in a simple pre-made pie crust for a memorably cozy fall dessert.
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Servings: 8 slices
Calories: 202kcal
Ingredients
- 2 pears thinly sliced
- ¼ cup brown sugar packed (plus extra for sprinkling)
- 1 lemon juiced
- ¼ teaspoon ground cinnamon plus extra for sprinkling
- ¼ teaspoon ground ginger
- pinch of salt
- 1 package refrigerated (roll out) pie crust containing 2 crusts
- ⅜ cup chopped walnuts divided into (¼ + ⅛)
- 1 tablespoon butter melted
- 1 egg white
Instructions
- Preheat oven to 400℉ degrees. In a large bowl, combine pears, ¼ C brown sugar, lemon juice, cinnamon, ginger, and salt. Toss gently to coat. Set aside.
- Line a baking sheet with parchment paper. Unroll 1 pie crust and spread ¼ C walnuts on the center of the crust. Place second pie crust on top and gently press the crusts together to form one crust, sealing in the nuts. Roll the two crusts together, stretching out the crusts to a 13 inch circle. Lightly brush top of crust with butter. (You don't have to use all the butter here. We don't want a soggy crust!)
- Spoon pear mixture in the center of the pie crust. Arrange the pears, leaving a 3-4 inch border from the edge of the crust. Add the ⅛ C of walnuts to the pears. Fold the edges of the dough toward the center of the crust, pressing folds gently together to seal.
- Brush crust with egg white to help the crust achieve a nice golden brown when baking. Pour any left over butter over pears, sprinkle crust and pears with extra brown sugar and cinnamon.
- Bake 25-3 minutes or until golden brown. After the first 15-20 minutes, cover with foil to shield folded edges from over browning.
Notes
For a memorable fall treat, serve with a drizzle of honey and a scoop of black walnut or vanilla ice cream. Or whip up a batch of homemade cinnamon whipped cream.
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Sodium: 107mg | Sugar: 11g