This pear galette is an informal, rustic pie, made free-form, without a pie pan. This recipe is made even easier, with a purchased, refrigerated pie crust. Prepare the ingredients as the pie crust comes to room temperature. You can make a pear galette with Bosc or Anjou pears, but using red pears provides a beautiful color. Candied ginger adds a special touch, along with a tiny amount of bourbon.
Ingredients
- refrigerated pie crust: 1 piece
- all-purpose flour: 1 Tbsp (divided)
- or 4 red pears, cored and: 3 piece (sliced)
- lemon juice: 1 Tbsp
- light brown sugar: 0.25 cup
- cornstarch: 1 Tbsp
- ground ginger: 0.25 tsp
- pinch salt: 1 piece
- unsalted butter: 2 Tbsp (cut into small pieces)
- egg: 1 piece (beaten)
- pear or lemon curd: 2 Tbsp
- Bourbon: 2 Tbsp (optional)
- candied ginger: 2 tsp (to taste, minced)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Sprinkle about 1/2 tablespoon flour in the center of the pan.
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Following manufacturer’s instructions, bring refrigerated pie crust to room temperature.
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In a medium mixing bowl, toss pear slices with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle dry ingredients over pear slices and toss to coat.
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Unroll pie crust and place in the center of the prepared pan. Sprinkle remaining flour over crust, and roll into a 12-inch circle.
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Beginning 2 inches from the edge of the pie crust, arrange pears on the dough in a pleasing design all the way around. Stack any extra slices in the center. Dot with butter, and drizzle any remaining juices in the bowl over the sliced pears.
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Fold the edges of the crust over pears, making a pleat every few inches, as necessary. If the pleats don’t want to hold, lightly moisten with wet fingertips. Lightly brush crust with beaten egg.
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Bake in the center of the preheated oven until crust is brown and pears are bubbly, 35 to 40 minutes.
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Remove galette from the oven. Stir pear or lemon curd together with bourbon in a microwave-safe bowl. Microwave on High until mixture bubbles, about 1 minute. Brush mixture over pear filling. Sprinkle candied ginger over all.
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Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.
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When ready to serve, use parchment paper to transfer to a serving dish or cutting board, then hold the galette in place and slide the parchment paper out. Cut into 8 wedges and serve. Cook’s Note If you prefer to make your own crust, use a recipe for a single pie crust, such as this Butter Flaky Pie Crust. If you prefer not to include the bourbon, use 1 tablespoon of water or lemon juice, instead.
