A Morning in the Orchard and Afternoon Baking an Apple and Pear Galette

This post is all about having new experiences and trying out a new recipe.  After a recent trip to Lyman Orchards I had a bunch of apples and a few pears.  Picking pears was a new experience for my toddler and I, so we can now check that one off the list.  I wanted to bake something new and I found a recipe for an Apple and Pear Galette.  The recipe called for only two Granny Smith apples and two Bartlett pears so it was a good fit for the few pieces of fruit we actually did pick.  Granny Smith apples were not available yet so I substituted Ginger Gold apples, which worked out well.  You will notice in the below images that I’m using a yellow ruler masking tape when rolling out the pastry dough.  The last time I was rolling out dough my toddler decided to take the ruler and turn it into a toy, so when I saw this tape at Target, I thought it could be a good solution.  It worked, for now!

Do you have a favorite apple and pear dessert?  Leave a comment below

Recipe Adapted From: Food and Wine


Apple and Pear Galette

Prep Time: 45 mins
Cook Time: 45-50 mins
Yields: 6-8


  • 2 Cups - All-Purpose Flour (plus more for rolling)
  • 3/4 Teaspoon - Kosher Salt
  • 1 1/2 Sticks - Unsalted Butter (cold and cubed)
  • 1/2 Cup - Ice Water
  • 2/3 Cup - Walnuts
  • 1/2 Cup - All-Purpose Flour
  • 1/2 Cup - Packed Light Brown Sugar
  • 1/2 Teaspoon - Kosher Salt
  • 6 Tablespoons - Unsalted Butter (cold and cubed)
  • 2 Granny Smith Apples (skinned, halved, cored and thinly sliced lengthwise)
  • 2 firm Bartlett Pears (skinned, halved, cored and thinly sliced lengthwise)
  • 1/4 Cup - Granulated Sugar (plus more for sprinkling)
  • 1/4 Teaspoon - Kosher salt
  • 2 Teaspoons - Fresh Lemon Juice
  • 1 Egg - Beaten with 1 teaspoon water
  • Optional- Confectioner's Sugar for dusting


  1. Make The Crust: In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas. Pour teaspoon amounts of water on top and pulse until the dough just comes together. Turn the dough out onto the work surface, pat the dough into a disk. Wrap in plastic wrap and place in refrigerator until chilled, 1 hour
  2. Meanwhile, Make the Streusel: Preheat the oven to 400 degree. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop
  3. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and using your fingers, incorporate the dry ingredients until the mixture resembles coarse meal. Add the walnuts and incorporated into clumps. Refrigerate until chilled, about 15 minutes
  4. Make the Filling: Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples and pears with 1/4 cup of granulated sugar, salt and lemon juice.
  5. On a lightly floured work surface, roll out the dough to a 19x13 inch oval. Ease the dough onto the prepared baking sheet with bench scrapper. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling
  6. Preheat the oven to 350 degrees.
  7. Brush the crust with the egg wash and sprinkle evenly with granulated sugar.
  8. Bake on the middle rack for 45-50 minutes, until the fruit is tender and streusel and crust are golden brown. Dust with confectioners' sugar

Additional Info

It's optional, but you can also leave the skins on the apples and pears.

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