Bready or Not: Maple Pear Galette Redux

Posted by on Aug 23, 2023 in Blog, Bready or Not, breakfast, maple | Comments Off on Bready or Not: Maple Pear Galette Redux

This Maple Pear Galette recipe is a must for any maple-lovers. I first featured it on Bready or Not in 2016, and it was high time to take new pictures and share the recipe anew!

Bready or Not: Maple Pear Galette Redux

This recipe laces maple sugar into every layer: the galette dough, the thick maple paste for the pears, and as a golden accent and perfect crunch for the top of the galette.

Bready or Not: Maple Pear Galette Redux

This is remarkably easy to make, too. The peeling and coring the pears is the biggest hassle. I like to make the dough a day ahead of time, which makes the assembly part go pretty fast.

Bready or Not: Maple Pear Galette Redux

I heavily modified this recipe from one found in this incredible cookbook called Maple by Katie Webster. [Affiliate link.] Seriously, if you love maple used in dishes for any meal of the day, get this cookbook! It looks like it’s now out of print, but used copies are available for decent prices.

Bready or Not: Maple Pear Galette

This pear galette is maple-infused majesty, a pie without a pie pan! Modified from the fantastic cookbook MAPLE by Katie Webster.
Course: Breakfast, Dessert, Snack
Keyword: maple, pear, pie
Author: Beth Cato


  • medium bowl
  • large bowl
  • Rolling Pin
  • parchment paper
  • baking sheet
  • pastry brush



  • 1 1/4 cups all-purpose flour
  • 1 Tablespoon maple sugar
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter 1/2 stick
  • 3 to 6 Tablespoons ice water


  • 2 Tablespoons all-purpose flour
  • 1/2 cup maple sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon juice
  • 3 ripe pears peeled, cored, and cut into wedges


  • 1 large egg lightly beaten
  • 1 Tablespoon maple sugar


Make the galette.

  • In a medium bowl, whisk together flour, maple sugar, and salt. Add butter and work into dough so that the butter is down to pea-sized chunks. Add just enough water to incorporate as dough, smearing butter chunks in the process. Shape dough into a disk and shroud in plastic wrap; refrigerate for 30 minutes, or overnight.
  • Preheat oven to 350-degrees. Place parchment paper on a large rimmed baking sheet.

Make the interior.

  • In a large bowl, gently stir together the flour, maple sugar, vanilla, and lemon juice; it will form a thick paste. Gently stir in the pears to coat. Expect the mixture to become more liquid as it sits with the pears in it.
  • Use some extra flour to lightly dust a large work surface. Roll out the dough to at least a foot diameter circle. Transfer it to the prepared parchment paper on baking sheet; the dough might hang over the edges for now, but that’s okay.
  • Arrange the pears in a circular pattern in the center; leave a 2 1/2 to 3-inch border. Scrape the rest of the maple paste over the pears. Fold the dough inward, with the center still exposed. Brush the egg over the top and sprinkle on the remaining maple sugar.
  • Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles. Let cool before cutting.