Ginger Pear Galette

This ginger pear galette is one of my favorite simple, autumn desserts for the holidays or a dinner party. Buttery homemade pie dough is filled with juicy pears, cinnamon, and ginger for spice. Serve this galette with vanilla ice cream, butter pecan ice cream, or whipped cream for a simple, amazing dessert. It's the best!

Author: Jane Doe

Category: Baked Good

Cuisine: American

Difficulty: Medium

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 Servings

Calories: 5 kcal per serving

Ingredients

1 Gram - Pie Crust,Homemade Or Store-Bought
4 Gram - Pear Slices (About 4 Small Pears)
1 Gram - Lemon Juice, Freshly Squeezed
1 Gram - Sugar
3 Gram - All-Purpose Flour
2 Gram - Fresh Ginger, Finely Grated (About 1'' Chunk)
1 Gram - Cinnamon
1 Gram - Pinch Of Kosher Salt
1 Gram - Egg
1 Gram - Demerara Sugar, For Sprinkling
1 Gram - Ice Cream Or Whipped Cream, For Serving

Instructions

Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Roll the pie dough into a 12'' circle (it doesn't have to be perfect). If you like a cleaner look, use a pizza cutter to cut off the rough edges. Otherwise, leave them as-is for a rustic look. Transfer the pie dough to the prepared sheet pan. Refrigerate the pie dough while you prepare the filling.
In a medium bowl, toss the pear slices with the lemon juice. Then, add the sugar, flour, ginger, cinnamon, and a pinch of salt. Toss well until the sugar dissolves.
Evenly spoon the pear filling in the middle of the pie dough, leaving a 2'' border. Leave as-is for a rustic look, or arrange the slices into a concentric circle for a pretty design. Fold the pie dough over the filling, overlapping the dough as needed. Gently press the folds to make sure they stick. Refrigerate the galette for 10-15 minutes.
Meanwhile, whisk the egg with 1 Tablespoon of water. Brush the egg wash on the edges of the chilled galette and sprinkle generously with Demerara sugar.
Bake the galette for 35-40 minutes until the filling is bubbly and the crust is deep golden-brown. Let it cool for 10-15 minutes before slicing. Serve warm with ice cream or whipped cream.

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