Pear Galette Easy Recipe

If homemade pie is the celebrated diva star of the show, the galette is the understudy waiting for its moment in the spotlight. It may not have as many hours of experience under its crust, but the audience would never know it. The humble galette is ready for its time to shine!! 😉 Galettes are a low-maintenance, approachable dessert fit for bakers of any skill level. You get all the goodness of a traditional pie like a flaky, buttery pie crust and juicy fruit filling, but with half of the effort AND in half the time! Who wouldn’t love that?!

Everything You’ll Love About This Ginger Pear Galette

All the deliciousness of homemade pie, without the time commitment Cozy seasonal flavors of sweet pear and warm ginger No complicated shaping required for the buttery, flaky crust You can make it ahead of time, and let it sit at room temperature before serving You can slice & serve warm from the oven without it completely falling apart (unlike most fruit pies) Absolutely exquisite topped with vanilla ice cream and/or a dollop of fresh whipped cream

Free-Form Pie: It’s Hard to Mess This Up!

Here are the ingredients you need for pear galette, including what you need for the crust: I like to call these rustic beauties “free-form pies” because there’s nothing complicated involved—you don’t even need a pie dish. If you can fold dough over a filling, you can make a galette. I have a few recipes for galettes, like this lemony blueberry galette and these mini berry galettes. Plus, you only have to wait about 10 minutes before slicing and serving. (Compared to waiting hours for a peach pie or this caramel pear pie to set up before serving.) So many perks!

How to Make Your Easy Galette Crust

The base of today’s galette is a buttery, flaky crust made from basic ingredients like flour, butter, and water. It’s a super easy crust to make, and it tastes fantastic. You can use the crust for pies, too. Chill the dough for 1 hour before rolling it out. Make sure the butter in the dough is cold and cubed before starting. Work it into the dry ingredients using a pastry cutter. Feel free to use a food processor for this step, but I find it easily overworks the dough. If you don’t have a pastry cutter, just use 2 forks to mash up/combine the butter and dry ingredients.

Best Pears to Use for Galette

No intricate lattice weaving today! Simply fold the dough edges up over the ginger pear filling, leaving the center of the filling exposed. It’s all part of its rustic appeal! Peel the pears, then cut them into (roughly) 1/4-inch-thick slices—the same thickness you’ll want when making apple pie, too.

Granulated Sugar: Also used in the crust. Crystallized Ginger: For impeccable flavor. The crystallized candied ginger also slightly melts down to help create a jammy filling—so delicious! Feel free to leave it out if you want a plain cinnamon-spiced pear galette. I also love using crystallized ginger in these lemon ginger cookies and chocolate ginger cookies. Flour: Also used in the crust. Orange or Lemon Juice: A touch of citrus adds a little freshness to the sweet filling. Plus, it helps prevent the pears from turning too brown. Ground Cinnamon + Ginger Salt: Also used in the crust.

Combine all of your filling ingredients in 1 big bowl, and then spoon or arrange in the center of your rolled-out dough. This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!