Sugared Pear Galette Pie

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Course: 500+ Best Dessert Recipes

Servings:

Author: Sweet Basil

Ingredients

For the Crust

1 Tablespoon Sugar
3/4 Teaspoon Salt
1 1/3 Cups Flour
3/4 Cup Unsalted Butter chilled
4 Tablespoons Ice Water

For the Filling

3 Tablespoons Butter
1/2 teaspoon Cinnamon
1/4 Cup Sugar
1 Tablespoon Flour
1 1/2 Tablespoons Candied Ginger minced
4 Pears firm but ripe (see note)

For the Egg Wash

1 Large Egg
2 Tablespoons Water
3 Tablespoons Sugar

US Customary - Metric

Instructions

For the Crust

Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.
1 Tablespoon Sugar, 3/4 Teaspoon Salt , 1 1/3 Cups Flour, 3/4 Cup Unsalted Butter
Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.
Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.
4 Tablespoons Ice Water
Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.

For the Filling

In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.
3 Tablespoons Butter
In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.
1/2 teaspoon Cinnamon, 1/4 Cup Sugar, 1 Tablespoon Flour, 1 1/2 Tablespoons Candied Ginger, 4 Pears
Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3" border, with the butter.
Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you'd like and then heavily sprinkle with all remaining sugar.
Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.
Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.
Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you'd like, but I am liberal with mine.
1 Large Egg, 2 Tablespoons Water, 3 Tablespoons Sugar
Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!

Notes

I like 2 bartlett and 2 bosc pears.

Nutrition