Forget complicated lattices and fussy crimping. This rustic showstopper delivers bakery-level results with fewer steps than your morning coffee order. Buttery crust, syrupy pears, warm spices—this is the kind of dessert that makes people “accidentally” invite themselves over.
It looks fancy, tastes outrageous, and you basically just fold the edges and bake. Want applause without stress? This is your move.
Table of Contents
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What Makes This Special
This galette nails the sweet spot between simple and stunning.
The crust is crisp, flaky, and slightly caramelized at the edges, thanks to a smart sprinkle of sugar. The filling leans into fall with pears, cinnamon, ginger, and a whisper of black pepper for depth. A touch of lemon keeps everything bright so it doesn’t eat like a sugar bomb.
It’s forgiving, rustic, and frankly—hard to mess up.
Ingredients Breakdown
- Pears (4 medium, ripe but firm): Bosc or Anjou hold their shape and don’t mush out.
- Granulated sugar (1/3 cup): Sweetens the fruit and helps caramelization.
- Brown sugar (2 tbsp): Adds molasses depth and a cozy fall vibe.
- All-purpose flour (2 tbsp): Thickens the juices so you don’t get a soggy bottom.
- Lemon juice (1 tbsp) + zest (1/2 tsp): Brightness to balance the sweetness.
- Ground cinnamon (1 tsp): The classic fall backbone.
- Ground ginger (1/2 tsp): Gentle heat and complexity.
- Freshly ground black pepper (1/8 tsp): Tiny kick that makes people go “what’s that?!”
- Vanilla extract (1 tsp): Rounds out the flavor.
- Salt (1/4 tsp): Always.
- Cold unsalted butter (10 tbsp), cubed: For the crust—flaky magic requires cold fat.
- All-purpose flour for crust (1 1/4 cups): Your base.
- Granulated sugar for crust (1 tbsp): Tenderness + a hint of sweetness.
- Salt for crust (1/2 tsp): Flavor insurance.
- Ice water (3–5 tbsp): Binds the dough without melting the butter.
- Egg (1), beaten: Egg wash for shine and color.
- Turbinado sugar (1–2 tbsp): Crunchy edge sparkle (optional but highly recommended).
- Apricot jam or honey (1 tbsp): Quick glaze for a pro finish.
Let’s Get Cooking – Instructions
- Make the dough: In a bowl, whisk 1 1/4 cups flour, 1 tbsp sugar, and 1/2 tsp salt. Cut in 10 tbsp cold butter until pea-sized crumbs form. Sprinkle in 3 tbsp ice water, tossing with a fork.
Add up to 2 tbsp more as needed until the dough just holds together when squeezed.
- Chill it: Press dough into a disk, wrap, and refrigerate 45–60 minutes. No shortcuts. Cold dough = flaky layers.
- Prep the pears: Peel (optional), core, and slice pears 1/4-inch thick.
In a bowl, toss with 1/3 cup sugar, 2 tbsp brown sugar, 2 tbsp flour, lemon juice and zest, cinnamon, ginger, pepper, vanilla, and 1/4 tsp salt. Let sit 10 minutes to get juicy.
- Heat the oven: Preheat to 400°F (205°C). Line a sheet pan with parchment.
- Roll the dough: On a lightly floured surface, roll the chilled dough into a 12-inch rough circle.
Transfer to the prepared pan.
- Arrange the pears: Spoon the pears into the center, leaving a 2-inch border. Fan them slightly for aesthetics, or go rustic and pile them. Drizzle any juices over the pears.
- Fold and seal: Fold edges of dough over the filling, pleating as you go.
Press gently to seal the folds so juices stay put.
- Finish the top: Brush the crust with beaten egg. Sprinkle turbinado sugar on the crust (and a pinch over the fruit if you like).
- Bake: 35–45 minutes, until the crust is deep golden and the filling is bubbling. If edges brown too fast, tent with foil.
- Glaze and rest: Warm 1 tbsp apricot jam or honey and brush lightly over the fruit.
Cool 20–30 minutes so the juices set. Yes, waiting is painful. Worth it.
- Serve: Slice and serve warm or room temp.
Add vanilla ice cream, whipped cream, or Greek yogurt if you want to flex.
Storage Tips
- Room temperature: Keep loosely covered for up to 24 hours. The crust stays crisp and the flavors mingle.
- Refrigerator: Store in an airtight container for 3 days. Re-crisp slices in a 350°F (175°C) oven for 8–10 minutes.
- Freezer: Freeze baked, cooled slices wrapped well for up to 2 months.
Reheat from frozen at 350°F for 15–20 minutes.
- Make-ahead dough: Chill up to 3 days or freeze up to 2 months. Thaw overnight in the fridge before rolling.
Health Benefits
- Pears bring fiber: A single pear has around 6 grams of fiber to support digestion and satiety.
- Spices with benefits: Cinnamon and ginger may support healthy blood sugar and reduce inflammation, IMO a nice bonus.
- Reasonable sugar balance: You control the sweetness; the lemon and spices let you cut back without losing flavor.
- Real ingredients: No weird additives—just fruit, flour, butter, and spices you can pronounce.
Don’t Make These Errors
- Warm butter = tough crust: If the dough looks greasy or sticky, it’s too warm. Chill it.
Twice if needed.
- Skipping the flour in the filling: That flour thickens juices. Without it, hello soggy bottom.
- Overloading the center: Too much fruit creates a wet middle. Keep the layer even and the border clean.
- Cutting immediately: Hot galette equals fruit lava.
Let it set so the slices hold up.
- Using overripe pears: Save them for smoothies. You want ripe but firm so they hold their shape.
Recipe Variations
- Maple-Cardamom: Swap brown sugar for 2 tbsp maple syrup and add 1/4 tsp cardamom.
- Almond Crunch: Sprinkle 2 tbsp almond flour under the pears and top with sliced almonds before baking.
- Bourbon Pear: Add 1 tbsp bourbon to the filling. Big flavor, no effort.
- Cheddar Crust: Mix 1/2 cup sharp cheddar into the dough for a sweet-salty vibe.
Sounds odd, tastes elite.
- Gluten-Free: Use a quality 1:1 GF flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Honey-Thyme: Drizzle 1 tbsp honey on the pears and add 1 tsp chopped fresh thyme.
FAQ
Can I use store-bought pie dough?
Yes. It won’t be quite as flaky as homemade, but it’ll still be delicious and fast. Let it soften slightly so it rolls without cracking.
Do I have to peel the pears?
Nope.
The skins soften in the oven and add color and nutrients. If the texture bothers you, peel them, but it’s optional.
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My pears aren’t sweet—what now?
Add an extra 1–2 tablespoons of sugar or a drizzle of honey. Taste the filling before it hits the crust—FYI, that’s your superpower.
How do I prevent a soggy bottom?
Use the flour in the filling, don’t overfill, and bake at a hot 400°F so the crust sets quickly.
A preheated sheet pan also helps.
What’s the best pear variety for baking?
Bosc and Anjou are top picks because they’re firm and bake beautifully. Bartletts work too but soften more.
Can I make this dairy-free?
Yes—use a plant-based butter with a high fat content for the crust. Brush the crust with plant milk instead of egg for shine.
In Conclusion
This Spiced Pear Galette Fall Dessert Recipe punches way above its effort level: crisp edges, silky spiced fruit, and a rustic look that screams “I woke up like this.” It’s flexible, make-ahead friendly, and impressive without stress.
Whether you top it with ice cream or keep it plain, you’ll get that cozy fall payoff in every bite. Make one for friends, then make another for yourself—because sharing is hard when dessert slaps this hard.
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