Ginger Pear Galette
This ginger pear galette is one of my favorite desserts for autumn! It’s much simpler than traditional pie and takes just 1 hour to make. This rustic dessert has buttery homemade pie dough, juicy pear filling, and a nice spice from fresh ginger. Serve with whipped cream or ice cream for a quick, delicious, and easy holiday dessert!

Sometimes I yearn for the kind of life that involves an airy house on a large, green property surrounded by a variety of fruit bushes. I don’t necessarily have a job per se, unless by “job” we’re talking something along the lines of “fruit-picker who makes artisan pies and breads all day”. Then yeah, that’s my job. Also, I wear a lot of sun dresses and big floppy hats.
I realize this dream is not very realistic, mostly because 1. I’m somewhat of a workaholic and 2. I really like my city luxuries if we’re being totally honest. However, a dream is a dream, and this particular dream inspired this rustic galette.
I came up with the recipe concept while I was walking my parents’ property, picking fresh apples and pears from their newly acquired fruit trees. Stumped over what to do with a million red pears, I decided to follow my go-to philosophy surrounding fruit and all foods in general. Turn it into a galette!
I originally started making galettes when I was in pastry school and they’ve been my favorite ever since. Whether it’s a summery nectarine galette or Croque Madame-inspired savory breakfast galettes, if it’s wrapped in pie dough, I want to be eating it.
Red pears
I use red pears in this recipe because I love how gorgeous they look when baked. But Anjou, Bartlett, or Bosc pears will all be delicious. And when it comes to pie dough, I always use my go-to pie dough recipe but any will work. You’ll only need one 9-inch pie dough which is usually half a recipe. Just freeze the other half for later or make 2 galettes! Use store-bought crust if you’re short on time.
No matter which pear variety of pears you choose, make sure that they are ripe but still firm. Overripe pears will fall apart when you bake them and have a mushy texture. On the other hand, underripe pears will be tasteless and crunchy.
Recipe directions
My favorite way to serve this dessert
You can’t go wrong with a scoop of vanilla ice cream. But, I like to switch things up with bourbon butter pecan or salted caramel ice cream – so good! You can also just top slices of the galette with whipped cream. For a little crunch, try adding a sprinkle of toasted pecans or walnuts. Also, this galette goes perfectly with a cup of hot coffee. The perfect autumn combo!
How to store, freeze, & reheat
If you have leftovers, place the galette slices in an airtight container and store for 2-3 days. I do not recommend refrigerating the galette, or it will get soggy.
To freeze the galette, wrap it tightly with parchment paper. Place the galette in a freezer bag or airtight container and freeze for up to 2 months. If you want to re-crisp the crust, bake it at 350°F for 10-15 minutes. Keep a close eye so it doesn’t burn!
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Easy Ginger Pear Galette
Ingredients
- 1 pie crust, homemade or store-bought
- 4 cups sliced pears (about 4 small pears)
- 1 Tablespoon lemon juice, freshly squeezed
- 1/3 cup sugar
- 3 Tablespoons all purpose flour
- 2 teaspoons grated fresh ginger (about 1-inch chunk)
- 1 teaspoon cinnamon
- Pinch of Kosher salt
- 1 large egg
- Raw sugar, for sprinkling
- 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 raw 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.
Notes
Originally posted on October 13, 2016.
This was SO GOOD. Thank you for sharing it! I’ve been craving pears since my son spilled some pear juice all over our couch a few days ago. The pro? The whole room smelled like pears. The con? The whole room smelled like pears lol. We got a furniture cleaning and it smells normal again, but I’d like the pear aroma to be caused by desserts like this one, not from juice in our couch. Anyways, thanks for sharing!
Thanks, Jeanie! Glad you enjoyed the recipe!
Very easy recipe. Quite good. I used a traditional crisco pie crust and d’anjou pears. Everyone enjoyed it. It would be great for a breakfast pastry or dessert.
Thank you, Lisa! So glad you like this recipe. 🙂 Leftovers are one of my favorite breakfasts!