Pear and Apple Galette

Pear and Apple Galette

Servings: 8


Filling and Crust

  • 1 refrigerated pie crust
  • 4 to 5 cups pears, apples or combination, cored and peeled and sliced to ¼-inch thickness
  • ¾ cup granulated sugar plus 1 tablespoon
  • ¼ cup flour
  • 1½ teaspoons ground cinnamon
  • Pinch of salt

Egg Wash

  • 1 egg plus one teaspoon water, mixed well

Powdered Sugar Glaze, optional 

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla

Preheat oven to 400 degrees F. On a baking sheet covered with parchment paper, spread pie crust evenly. 

In a medium mixing bowl, toss fruit, sugar, flour, cinnamon and salt together until mixed. Pour filling mixture onto the center two-thirds of the crust. Fold in galette sides leaving a 6-inch opening over filling. Brush pastry edges with egg wash and sprinkle with 1 tablespoon of granulated sugar. 

Bake galette at 400 degrees F for 20 minutes, then reduce oven temperature to 350 degrees F and continue to bake until slow bubbles appear in the juices of the filling around the edges of the galette (25 to 35 minutes). Remove from oven and let cool completely. Drizzle powdered sugar glaze on cooled galette before serving, if desired.