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Rustic Cranberry-Pear Galette

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“Although now slightly tweaked, this recipe comes from the Jan 2003 cookbooklet Favorite Brand Name Recipes -- Holiday Desserts. Why it's called a 'galette' is beyond me since in France, I understand that refers to a type of cake, while in French Canada, I think it's more like a large cookie. What this recipe makes, for me, is more like an open, rustic pie! Whatever you call it, it is delicious!”
1 pie

Ingredients Nutrition


  1. Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
  2. Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
  3. Add pears, cranberries & vanilla extract & toss to coat.
  4. Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
  5. Spoon pear mixture in center of crust to within 2 inches of the edge.
  6. Fold edge of crust 2 inches over pear mixture & crimp slightly.
  7. In a small bowl, combine egg white & water & whisk until well blended.
  8. Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
  9. Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
  10. Cool on wire rack at least 30 minutes.

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