Pear & Walnut Galette | Recipes

Pear & Walnut Galette

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Prep Time:
Baking Time:
Makes:12 servings
Freezing:not recommended



2 cups 500 ml Robin Hood® Original All Purpose Flour
¾ tsp 4 ml salt
1 cup 25o ml Crisco® All-Vegetable Shortening or Crisco® One Cup Stick
1 egg
2 tbsp 30 ml cold water
1 tbsp 15 mL white vinegar


4 pears 2 lb/1 kg peeled, cored and sliced
1 cup 250 mL coarsely chopped walnuts
½ cup 125 ml SUGAR IN THE RAW® Natural Turbinado Sugar
¼ cup 50 ml Robin Hood® Original All Purpose Flour
1 tsp 5 ml ground cinnamon
1 tsp 5 ml ground ginger
¼ tsp 1 ml ground nutmeg


1 egg, beaten
¼ cup 50 ml SUGAR IN THE RAW® Natural Turbinado Sugar


  1. Preheat: oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Immediately roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
  3. Filling: Combine pears, walnuts, sugar, flour, cinnamon, ginger and nutmeg in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with beaten egg and sprinkle with sugar.
  4. Bake: in preheated oven 65 to 70 minutes, or until crust is dark golden brown and pears are tender. Cool on wire cooling rack. Serve warm or at room temperature.


  • Galette can be baked a day ahead. Store wrapped with foil or plastic wrap at room temperature.
  • Freezing: not recommended

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