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.
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.