You’re thinking Apple Pie, aren’t you? You’re right, almost. Asian pears. That’s what I patiently peeled and cored and sliced to make this gluten free pie disguised as a galette (a kind of fancy name for a sort of pie). I’ve seen these specialty pears now and again in the produce section of the market and have always wanted to try my hand at them. Tonight was the perfect opportunity. We were invited to a friend’s house for dinner and we were asked to bring dessert.
This came together really fast. Can I tell you something? This is now my signature dessert. I know, I’ve only made it once. But you can tell these sort of things. When you bake something and you can’t wait to make it again, you just know.
Asian Pear Galette
Click here to print recipe
Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper.
Asian Pear Filling
Four medium sized Asian Pears, peeled, cored, sliced
1/4 cup sugar
1/4 tsp ground cinnamon
1 tbsp Meister’s All Purpose Gluten Free Flour Mix
Combine and mix the filling ingredients in a bowl. Set aside.
1 1/3 cups Meister’s All Purpose Gluten Free Flour Mix
1/2 tsp sea salt
1/2 cup Earth Balance butter, sliced into small pieces
3 tbsp ice cold water
extra flour for rolling
Put the flour and salt into the bowl of a food processor. Pulse until thoroughly combined. Add the Earth Balance and pulse until the butter pieces have been reduced to the size of a pea. Pour the water into the food processor, one tablespoon at a time, pulsing after each addition. Eventually, a ball of dough will form.
Place the ball of dough onto a well-floured countertop or a well-floured silicone mat. Form the dough into a round disc. Sprinkle some flour onto the surface of the dough. Cover the dough with a piece of parchment paper and roll with a rolling pin (the rolling pin will roll on top of the parchment paper so that it DOESN’T touch the dough) until it is about 1/8″ thick. As you roll the dough, make sure that there is sufficient flour on top of the dough and underneath it so that as it increases in size, it won’t stick to the parchment paper or to the countertop or the silicone mat. When it has reached the desired size, remove the top piece of parchment paper.
Gingerly wrap the dough around the rolling pin. I found that using the silicone mat allowed me to lift and roll the dough onto the rolling pin. Then unwrap it onto your parchment paper-lined jelly roll pan.
Pour the pear filling into the middle of the dough, spreading it out so that it is evenly distributed. Fold the edges of the pastry crust over the pears. If any holes appear, use your fingers to pinch the dough closed. If you have any extra dough, you can also use it for patching purposes. Leave some of the pears unexposed in the center of the dough.
Brush some water and sprinkle some sugar onto the dough. Bake in a preheated 400 degree oven for 45 – 48 minutes, or until the crust is golden brown.