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
Equipment
medium bowl
large bowl
Rolling Pin
parchment paper
baking sheet
pastry brush
Ingredients
Galette
1 1/4cupsall-purpose flour
1Tablespoonmaple sugar
1/2teaspoonsalt
4Tablespoonsunsalted butter 1/2 stick
3 to 6Tablespoonsice water
Interior
2Tablespoonsall-purpose flour
1/2cupmaple sugar
2teaspoonsvanilla extract
1Tablespoonlemon juice
3ripe pears peeled, cored, and cut into wedges
Topping
1large egglightly beaten
1Tablespoonmaple sugar
Instructions
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.