A classic pear galette with a whole wheat crust. This easy style pie will be your favorite winter dessert!
While we all wait for summer berries to return, I have a beautiful winter dessert made with the underrated pear. Even though pears may not be the most glamorous fruit, you won’t care a bit about that while you dig into this galette. Crisp, flaky crust and lightly sweetened pears, the purity of this dessert allows the flavors to shine through.
If you are not familiar with a galette, they can also be called the easiest pie you’ll ever make. Instead of fitting the dough to a pie plate, or fussing with fluted edges, the galette is pure simplicity. Roll the dough out, it is okay if it is not a perfect circle. Place the fruit filling in the middle, you can make designs with the pears, or just plop them on. Lastly, fold the edges over – easy peasy!
A key step to a successful galette is allowing the crust to completely cook. Since it is not in a pie dish, the bottom needs to be even more firm and crisp to hold in those fruit juices! Even though the filling is just a bit of sugar and lemon juice, the ripe pears will release even more liquid. I added a teaspoon of cornstarch, just to help absorb and thicken.
I kept this galette classic, without any fancy flavors, but of course it won’t be complete if not served with some traditional whipped cream or vanilla ice cream.
- 1 and ⅓ Cups (6 Ounces) White Whole Wheat Flour
- ½ Teaspoon Salt
- 1 Teaspoon Sugar
- 8 Tablespoons (4 Ounces) Unsalted Butter, Cold
- ½ Teaspoon Apple Cider Vinegar
- 4 - 6 Tablespoons Ice Water
- 5 Medium Pears
- 2 Tablespoons Sugar
- ½ Teaspoon Cinnamon
- 1 Teaspoon Cornstarch
- 1 Tablespoon Lemon Juice
- 1 Egg
- Sugar for Topping
- Add the flour, salt and sugar to a medium bowl and whisk together. Cut the butter into cubes, then add to the flour mixture. Cut the butter into the flour using a pastry blender or your hands until the butter is no larger than peas. Add the cider vinegar and 4 tablespoons of water and stir in. Add the additional tablespoons of water if necessary for the dough to hold together. Shape into an circle and wrap in plastic wrap. Refrigerate 30-60 minutes.
- Preheat oven to 400 degrees.
- Peel and slice the pears ¼ inch thick. Place sliced pears in a bowl. Add the lemon juice, sugar, cinnamon and cornstarch and store until well mixed.
- Remove the dough from the refrigerator. Roll into a large circle, rolling from the middle out, rotating the dough every few rolls. Move the dough to a cookie sheet lined with parchment paper. (Alternatively, roll the dough out directly on the parchment paper, then move the parchment paper and dough to the cookie sheet.)
- Place the pears in the center of the dough, leaving an approximately 2 inch border around the edge. The pears can be placed in a circular design if desired. Gently fold the edges over the pears.
- In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash over the exposed dough (not the pears). Sprinkle the dough with sugar.
- Bake for 20 minutes, lower the oven temperature to 375 and bake 20-25 minutes more.
- The crust should be golden brown. Make sure the bottom is fully cooked. Allow to cool on the cookie sheet.
- Serve with whipped cream or ice cream.