This apple pear galette combines fresh tart green apples and sweet pears with warm spices like cinnamon and cardamon and an incredibly flakey pastry. It's the perfect dessert for when there is a little chill in the air.
What is a galette:
Galettes are wonderful; they are like an easier and lower maintenance rustic pie. They are super rustic and gorgeous looking, almost like a tart. You can make them with any fruit, but I'm particularly fond of them stuffed with apples.
THE FILLING PEAR APPLE GALETTE:
The filling for this dessert is super simple; it's fresh apples and Bosc pears (you could also use Bartlett), light brown sugar, cardamom, and cinnamon. It's so simple and tastes absolutely perfect when topped off with ice cream.
THE PASTRY:
I'm very proud of this pie crust pastry. It's super buttery, flavorful, and wonderfully crisp. The liquid ingredient is a combination of water and bourbon, which provides a great flavor, but the alcohol also partly evaporates while baking, making the pastry extra crispy and flakey.
HOW TO MAKE THE PERFECT PIE CRUST PASTRY:
I use a food processor to make my pie crust pastry; bakers much debate this method. Pie crust pastry gets its magic from adding just enough water for it to hold together, and it's easier to tell how much water is needed by mixing it by hand. It also is easier not to over-mix the dough when it's done by hand. It is also a lot more work.
I've never run into an issue with this dough being too wet, and since it has a bit of alcohol in it, it makes it more forgiving. To make sure you don't over blend the dough, pulse the food processor a few times, and then check to see the butter crumbles' size. You are looking for the pea to lima bean size chunks. When it looks ready, grab and handful and squeeze it together; if it forms into a dough, it's ready!
TRICKS FOR THE PERFECT PIE CRUST:
- Keep all the ingredients cold. The cold butter in the pie crust is what makes all those nice layers in the pastry.
- Don't overwork the dough. The less you work the dough, the more flakey and crumbly it will be.
- Use the good fatty butter. My favorite for pastry is Kerry Gold.
- Chill, but don't freeze the dough. The goal is to make sure that the butter is nice and firm but that the dough is still workable.
- Chill the dough between all steps.
LOOKING FOR MORE PIE RECIPES?! CHECK THESE OUT!
Bourbon & Blackberry Pop-Tarts
THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE EVERYONE'S THOUGHTS
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Apple Pear Galette
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 10 inch galette 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the pastry:
- 1 ¼ cups flour
- 1 tbsp sugar
- ¼ tsp salt
- ½ cup butter (1 stick), cut into cubes
- 2 tbsp bourbon
- 2 tbsp ice water
- 1 egg for the wash
For the filling
- 1-2 green apples, thinly sliced
- 1-2 pears (Bosc or Barlett), thinly sliced
- 1 tablespoon cornstarch
- ⅓ cup light brown sugar
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ½ tsp cardamom
Instructions
- Start by making the pastry. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
- Add in the cubed cold butter and pulse until the butter is pea and lima bean-sized. Add the bourbon and water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
- Pour the dough out onto a well-floured surface and form it into a loose disk. Wrap in plastic wrap, and chill for at least 1 hour.
- While the dough is chilling, start your filling.
- In a medium bowl, toss together the lemon juice, apples, pears, sugar, cinnamon, cornstarch, and cardamom.
- Preheat the oven to 400 degrees.
- Assemble the galette. On a floured piece of parchment paper, roll the crust ⅛ inch thick and about 12 inches in diameter. Using a pastry cutter or a knife, trim the edges so that it forms a circle.
- Place the apples and pears in a circular pattern around the pastry, leaving a one-inch border. Once filled, carefully lift the edges of the pastry and fold it over the fruit filling.
- Brush the egg wash over the crust, then sprinkle with sugar.
- Place the galette with the parchment paper on a baking sheet with a bake for 45 minutes.
Notes
TRICKS FOR THE PERFECT PIE CRUST:
- Keep all the ingredients cold. The cold butter in the pie crust is what makes all those nice layers in the pastry.
- Don't overwork the dough. The less you work the dough, the more flakey and crumbly it will be.
- Use the good fatty butter. My favorite for pastry is Kerry Gold.
- Chill, but don't freeze the dough. The goal is to make sure that the butter is nice and firm but that the dough is still workable.
- Chill the dough between all steps.
Nutrition
- Serving Size: 6
- Calories: 352
- Sugar: 18.1g
- Sodium: 115.8mg
- Fat: 16.5g
- Saturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 41.7g
- Fiber: 2.1g
- Protein: 4.1g
- Cholesterol: 71.7mg
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