In my opinion, the Pear Galette is the unsung hero of fall desserts. Let me elaborate: It happens every year - Fall rolls in with its beautiful, cool, crisp air; colorful, changing leaves; red wine, fireplaces, and cozy blankets... and enough pumpkin and apple recipes to make your head spin. I have nothing against either of them, but I'll admit I get bored with them pretty quickly, and by the time Thanksgiving rolls around I don't even want to look at either one of them. Thank goodness my dad made the best pecan pie ever. But that's another post. This Pear Galette is the cure for fall dessert boredom and it's easier than pie. Literally.
When I want something different, but something that still evokes that familiar "fall" feeling, this pear galette is the answer. I think pears are so much more interesting than apples. They're like apple's tall, sexy cousin. Juicy but still firm when ripe, with their signature texture and elegant shape, you can pretty much use them in place of apples in most recipes, and they just make such a difference. My son said this was like "upgraded apple pie." From the mouths of babes and I can't disagree.
And let's talk about galettes
I really can't praise the humble, elegant galette enough. Just as the pear is apple's sexy cousin, the galette is pie's laid back, effortlessly cool, French buddy. Essentially an open-faced, free-form pie, galettes take the fear and fiddliness out of pie making. They are supposed to be rustic! Their simplicity is what makes them beautiful and elegant.
The crust for this pear galette is simple
My crust recipe is all butter, made in a flash in the food processor, and very easy to work with. Once you have the basic method down, you can switch up the fruits, adjusting the flour and sugar in the filling depending on the juiciness and sweetness of your chosen fruit. It is easily doubled too if you want two galettes or are making a double crust pie. Although, I hardly make pies anymore because I love galettes so much, especially this pear galette, and I hope you will too!
As always, I hope you'll leave a rating and review if you make this and I would LOVE if you'd share photos with me over on Instagram @wild.thistle.kitchen. It makes my day to see my recipes out there in the wild!
Happy Baking! xo - AnitaPrint
This post and recipe were originally published November 2, 2013 and updated on October 14th, 2020. See below for the OG photos!