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Caramel Pear Galette

A show-stopping fall dessert! Flaky, buttery pie crust is filled with fresh, tender, sweet pears - all topped off with a simple homemade salted caramel sauce. Don't forget the vanilla ice cream!
Course Dessert
Cuisine Dessert
Keyword Pear Pie, Pear Galette, Pear Desserts, Fall Desserts
Prep Time 25 minutes
Cook Time 30 minutes
Dough Chill Time 45 minutes
Servings 8 slices
Author Stephanie Simmons


For the Crust

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour can sub all-purpose flour
  • 1 TBSP granulated or cane sugar
  • 8 TBSP salted butter, cold, cut into chunks
  • 3/4 tsp salt
  • 3-5 TBSP cold water
  • 1/4 cup full-fat sour cream

For the Pear Filling

  • 4 medium pears, thinly sliced
  • 2 tsp lemon juice
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

For the Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 TBSP salted butter
  • 1/2 cup + 1 TBSP heavy cream
  • pinch of flaky sea salt


  • Make the galette crust: In a medium/large mixing bowl, whisk together the flour, salt, and sugar. Cut the cold butter into chunks and add to the bowl. Cut in the butter using a pastry cutter, until the pieces of butter are pea-sized. Add the cold water and the sour cream, and start gently mixing it into the dough with a fork. Once the mixture starts to resemble a dough, use your hands to gently work it into a ball. Flatten the ball slightly into a thick disc of dough, wrap tightly in plastic wrap, and chill in the freezer for 45 minutes. 
  • Make the Caramel Sauce: Find my Easy Salted Caramel Sauce recipe here. Make it while the dough chills. Set the caramel aside to thicken up while you return to finishing the galette.
  • Make the filling: While the dough chills, gently stir together all the filling ingredients in a medium bowl.
  • Roll the crust: Preheat the oven to 400 degrees. Get out a large round pizza pan or a large cookie sheet and line with parchment paper. 
    Flour the counter and the rolling pin and remove the dough from the freezer. If you froze it longer than 45 minutes it may need to sit out for 5-10 minutes before you can roll it. This will prevent the dough from cracking too much. Take off the plastic wrap. Begin rolling out the dough, gently, turning continuously so it doesn't stick to the counter. Be patient and gently here - we're not trying to stretch the dough all the way out in a few passes of the rolling pin! That leads to tougher dough, and cracking of the dough. 
    Once the dough is about 12-14 inches in diameter, gently roll it onto the rolling pin and transfer it onto the prepared baking sheet. (See note)
  • Assemble: Lay the pears on the dough, leaving 2 inches around the outer edge. I made three circles, starting with the outside edge and working my way to the center.  Fold the edges of the crust up over the filling, working in small sections. This is a rustic dessert - it doesn't have to look perfect!
  • Bake: Beat an egg in a small dish and add a splash of milk - this is your egg wash. Brush it over the pie crust and then sprinkle the crust with coarse/raw sugar. Bake for 30-35 minutes, or until crust is golden brown and sounds solid/crisp when tapped (it shouldn't be soft).
  • Serve and store: Slice and serve the galette immediately, with vanilla ice cream and caramel sauce. Store leftovers, covered tightly, at room temp for up to 2 days. The crust will lose some of it's crisp-ness after this so it's best to eat it the first day!


NOTE: When you transfer the rolled out dough onto your baking sheet, go slowly and gently. Place the rolling pin at the end of the dough closest to your body, leaving a few inches between the edge of the dough and the rolling pin. Lift the edge of the dough so it wraps around the top of the rolling pin to get things going, then slowly roll the rolling pin forward. Once most of the dough is rolled up, quickly slide the prepared pan underneath the rolling pin (which you're holding a little ways off the counter) and then gently lower the rolling pin/dough down onto the pan. Un-roll. If the dough isn't perfectly aligned on the pan or parchment paper - don't worry! You'll be folding up the edges in a bit and everything will fit onto the parchment/pan.