Pear & Dried Cherry GalettedownloadEmail This Post

Pear & Dried Cherry Galette

Prep: 25 minutes
Bake: 25 minutes • Serves: 8


1/4 cup all-purpose flour
3 tablespoons old-fashioned oats
3 tablespoons packed light brown sugar
1/8teaspoon ground cinnamon
2 tablespoons unsalted butter, room temperature


1/2 (15-ounce) package refrigerated pie crusts (1 pie crust)
3 tablespoons all-purpose flour plus additional for dusting
4 ripe Anjou, Bartlett or Bosc pears, peeled, cored and sliced 1/4-inch thick
1/2cup dried cherries
1/4cup granulated sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1/8teaspoon ground cinnamon
1 large egg
2 teaspoons water

1.Preheat oven to 400°. Line rimmed baking pan with parchment paper.

2.Prepare Streusel: In large bowl, whisk together flour, oats, brown sugar and cinnamon. With pastry cutter or fingertips, cut in butter until pea-sized crumbs form. Refrigerate until ready to use.

3.Prepare Galette: On lightly floured surface, with rolling pin, roll pie crust into an 11-inch round; transfer to prepared pan.

4.In large bowl, toss pears, dried cherries, sugar, orange juice and zest, cinnamon and remaining 3 tablespoons flour until well combined.

5.Leaving 2-inch border, place pear mixture in center of pie crust. Leaving center open, fold sides of dough over pear mixture, allowing pastry to drape.

6.In small bowl, whisk egg and water; brush dough edges of galette with egg mixture and sprinkle center of pear mixture with streusel.

7.Bake 25 to 30 minutes or until crust is lightly browned; cool 1 hour before cutting to serve warm.

Approximate nutritional values per serving:
321 Calories, 10g Fat (5g Saturated), 30mg Cholesterol,
129mg Sodium, 54g Carbohydrates, 4g Fiber, 3g Protein