This Apple Cider Glazed Pear Gingerbread Galette is easier than it looks, featuring delicious cozy flavors and simple wholesome ingredients. A classic pastry crust, spiced with molasses and ginger, creates a delicious buttery flakey base complemented by thin slices of pear and a drizzle of an intense fruity apple cider syrup.
Your kitchen will smell better than any candle as this galette bakes to golden perfection, with the crust becoming buttery, flaky, and delightfully crisp. The pears, gently baked and softened, pair so well with the spices in the crust – a heavenly combination that captures the essence of autumn and winter in every bite.
This galette isn’t overly sweet, so the perfect finishing touch is the apple cider glaze. Simplicity at its finest, this glaze is made by reducing apple cider to a honey-like thickness. The process intensifies the fruity flavors, adding a layer of richness that elevates the galette to a whole new level.
Versatility is the key with our Apple Cider Glazed Pear Gingerbread Galette. Whether you’re in the mood for a more indulgent breakfast, a satisfying snack, or a fabulous dessert, this galette is perfect for it all. For an extra treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, spiced pastry, tender pears, and the luxurious fruity glaze is simply irresistible.
1/2cup einkorn flour (or any type of grain, whole wheat pastry flour, or more AP flour)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 tablespoon brown sugar
1 teaspoon salt
10 tablespoons butter, cubed and chilled (preferably European)
1/3cup ice water
4cups bosc pears (about 4), sliced 1/4-inch thick
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1 tablespoon coarse sugar
Apple Cider Glaze
4cups unsweetened apple cider
For the Apple Cider Syrup
It’s as simple as adding 4 cups of apple cider to a quart pot and simmering for up to an hour or until a thick consistency is formed, and the liquid has condensed dramatically. You should be left with about 3/4 cup to 1/2 cup of syrup. Pour it into a glass container and let it cool completely before storing it in the fridge.
For the Pastry Crust
Mix the flour, spices, brown sugar, and salt in a large bowl. Add the butter, and using a pastry cutter, two forks, or your hands, cut the butter into the flour mixture until it is the size of peas, with maybe just a few larger ones.
For the ice water, combine about 1/3 cup of water with 2-3 pieces of ice and stir. Spoon in and drizzle about 1 tablespoon at a time of the cold water, and continue to gently work the dough until a large handful of clumps form, and the dough begins to come together. Do not add any more water than you need.
Transfer the dough to a floured work surface. Using floured hands, fold the dough into itself just until it is smooth to avoid overworking. The dough should come together easily, but if it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing the dough together. If it feels too sticky, sprinkle on more flour and then continue bringing the dough together.
Shape it into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
For the Pear Filling
In a large bowl very gently fold the sliced pears in the flour, sugar and lemon juice until well coated then set aside
Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. When rolling the dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour.
If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle. Roll the dough into a thin 12 to 13-inch circle.
Arrange the pears in the center of the dough, leaving a 2–3-inch border all around them. You can simply spoon the filling on, or arrange the pear slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash (1 egg beaten with a splash of water) and sprinkle the crust with coarse sugar if desired.
Bake for 30-40 minutes until the crust is golden brown and the pears look soft. Drizzle with some heated apple cider syrup and enjoy!