Spiced Pear Galette (Rustic Winter Pie) – Cozy, Simple, and Beautiful

A galette is the laid-back cousin of pie—no crimping, no fuss, just golden pastry and tender fruit. This spiced pear version is winter comfort at its best: buttery crust, warm spices, and juicy pears that melt into a jammy center. It looks impressive but comes together with simple steps and everyday ingredients.

Make it for a weekend dessert or a holiday table—either way, it’ll disappear fast.

Print Recipe

Spiced Pear Galette (Rustic Winter Pie) - Cozy, Simple, and Beautiful

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients

• Pears (4 medium, ripe but firm; Bosc or Anjou are best)
• All-purpose flour (for dough and dusting)
• Cold unsalted butter (1 stick/113 g)
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground ginger
• Ground cardamom (optional but excellent)
• Salt
• Lemon (zest and juice)
• Vanilla extract
• Cornstarch (or arrowroot)
• Egg (for egg wash; optional)
• Coarse sugar (for sprinkling; optional)
• Apricot jam or honey (optional glaze)

Instructions

• Make the dough: In a bowl, whisk 1 1/4 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Cut in 1 stick cold butter (cubed) until pea-sized. Stir in 2–4 tablespoons ice water until it just comes together.Press into a disk, wrap, and chill 30–60 minutes.
• Prep the pears: Peel (optional), core, and slice pears 1/4-inch thick. Toss with 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of cardamom, zest of 1/2 lemon, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla. Let stand 10 minutes.
• Heat the oven: Set to 400°F (200°C).Line a baking sheet with parchment.
• Roll the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to the lined sheet.
• Assemble: Arrange pear slices in the center, leaving a 2-inch border. Spoon any thickened juices over the fruit.Fold the edges up and over, pleating as you go.
• Finish the crust: Brush the edges with beaten egg and sprinkle with coarse sugar for crunch.
• Bake: Bake 35–45 minutes, until the crust is deep golden and the filling bubbles. If the crust browns too fast, tent the edges with foil.
• Optional glaze: Warm 1 tablespoon apricot jam or honey and brush over the pears for shine.
• Cool slightly: Let sit 15 minutes so the juices set. Serve warm or at room temp, ideally with vanilla ice cream or whipped cream.

What Makes This Special

This galette leans on pears when apples take all the attention. The spices—cinnamon, ginger, and cardamom—give it a cozy, chai-like flavor without being heavy. The free-form shape means no pie tin required, and the crust stays crisp around the edges while the center softens into a luscious, spiced filling.

It’s elegant enough for guests and easy enough for a Tuesday night treat.

Shopping List

• Pears (4 medium, ripe but firm; Bosc or Anjou are best)
• All-purpose flour (for dough and dusting)
• Cold unsalted butter (1 stick/113 g)
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground ginger
• Ground cardamom (optional but excellent)
• Salt
• Lemon (zest and juice)
• Vanilla extract
• Cornstarch (or arrowroot)
• Egg (for egg wash; optional)
• Coarse sugar (for sprinkling; optional)
• Apricot jam or honey (optional glaze)

How to Make It

1. Make the dough: In a bowl, whisk 1 1/4 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Cut in 1 stick cold butter (cubed) until pea-sized. Stir in 2–4 tablespoons ice water until it just comes together.

   Press into a disk, wrap, and chill 30–60 minutes.

2. Prep the pears: Peel (optional), core, and slice pears 1/4-inch thick. Toss with 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of cardamom, zest of 1/2 lemon, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla. Let stand 10 minutes.
3. Heat the oven: Set to 400°F (200°C).

   Line a baking sheet with parchment.

4. Roll the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to the lined sheet.
5. Assemble: Arrange pear slices in the center, leaving a 2-inch border. Spoon any thickened juices over the fruit.

   Fold the edges up and over, pleating as you go.

6. Finish the crust: Brush the edges with beaten egg and sprinkle with coarse sugar for crunch.
7. Bake: Bake 35–45 minutes, until the crust is deep golden and the filling bubbles. If the crust browns too fast, tent the edges with foil.
8. Optional glaze: Warm 1 tablespoon apricot jam or honey and brush over the pears for shine.
9. Cool slightly: Let sit 15 minutes so the juices set. Serve warm or at room temp, ideally with vanilla ice cream or whipped cream.

Keeping It Fresh

Store leftovers loosely covered at room temperature for up to 1 day.

For longer storage, refrigerate up to 3 days. Recrisp slices in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving if you want to keep the crust flaky.

Health Benefits

• Pears are high in fiber, which supports digestion and helps keep you full.
• Spices like cinnamon and ginger offer antioxidants and warm flavor without extra calories.
• Balanced sweetness: This recipe uses modest sugar compared to standard pies, letting the fruit shine.
• Portion-friendly: A galette bakes thinner than a deep-dish pie, making it easier to enjoy a lighter slice.

Pitfalls to Watch Out For

• Overripe pears: They can turn mushy and leak excess juice. Choose ripe-but-firm fruit.
• Warm dough: If the dough gets soft, it will tear and shrink.

  Chill before rolling and again 10 minutes after assembling if your kitchen is warm.

• Skipping the starch: Cornstarch helps thicken the juices. Without it, the crust can get soggy.
• Underbaking: Pale crust = soft and doughy. Bake until deeply golden and the filling bubbles.

Variations You Can Try

• Almond twist: Spread 2 tablespoons almond paste on the dough before adding pears; sprinkle sliced almonds on the crust.
• Maple-vanilla: Swap brown sugar for pure maple syrup (2–3 tablespoons) and bump up the vanilla.
• Cheddar crust: Add 1/2 cup finely grated sharp cheddar to the dough for a sweet-salty vibe.
• Gluten-free: Use a 1:1 gluten-free flour blend and chill the dough well.
• Pear-cranberry: Toss in 1/2 cup fresh or frozen cranberries for tart pops of color.

FAQ

Do I have to peel the pears?

No.

The skins soften in the oven and add texture. Peel if you prefer a smoother bite or if the skins are tough.

Can I make the dough ahead?

Yes. The dough keeps up to 3 days in the fridge or 2 months in the freezer.

Thaw overnight in the fridge before rolling.

What if I don’t have cardamom?

Skip it or add a pinch of nutmeg or allspice. Cinnamon and ginger alone still taste great.

How do I prevent a soggy bottom?

Use cornstarch, drain excess liquid from the pears if they release a lot, and bake on a preheated metal sheet. Bake until the crust is well browned.

Can I use store-bought pie dough?

Absolutely.

It saves time and still bakes up beautifully. Aim for a 10–12 inch circle.

What’s the best pear for baking?

Bosc holds its shape best. Anjou is also reliable.

Bartletts are tasty but can soften more quickly—use them slightly underripe.

Final Thoughts

This Spiced Pear Galette proves that simple ingredients can feel special. With a flaky crust, warm spices, and sweet pears, it’s the kind of dessert that makes a winter evening feel cozy. Keep it rustic, don’t stress the shape, and enjoy every slice while it’s still a little warm.

It might just become your new cold-weather staple.