Rustic Pear Apple Galettes with Maple Crème Fraîche

These rustic pear apple galettes are the perfect fall dessert-easier than pie but just as impressive. Sliced pears and apples are sautéed with cinnamon, nutmeg and brown sugar until tender, then piled onto pre-made pie crusts. The edges are folded over for a free-form look that’s charmingly imperfect.

After baking, a quick apricot glaze adds shine and a dollop of maple crème fraîche brings creamy sweetness. Serve warm or at room temperature for a treat that feels special with minimal effort.

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Ingredients

2 unit Bartlett PearView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

0.75 cup Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 unit Pie CrustsView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C) with racks in the top and middle positions. Wash and dry the pears and apples. Peel, halve and core them, then slice into 1/4-inch thick slices. Halve the lemon.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sliced pears, apples, brown sugar, cinnamon and 1/2 teaspoon nutmeg. Cook, stirring occasionally, until the fruit is slightly softened, about 5-7 minutes. Remove from heat and stir in the juice from half the lemon. Transfer the fruit to a large bowl, spreading it up the sides to cool faster. Refrigerate for 10 minutes.
3. While the fruit cools, make the maple crème fraîche: In a small bowl, whisk together the crème fraîche and maple syrup until smooth. Refrigerate until ready to serve.
4. In a small microwave-safe bowl, combine the apricot jam with 1 tablespoon water. Microwave for 30 seconds or until the jam is loosened and slightly thickened.
5. Line two baking sheets with parchment paper. Unroll each pie crust onto a sheet. Divide the cooled fruit evenly between the two crusts, piling it in the center and leaving a 1 1/2-inch border. Fold the edges of the crust over the fruit, pleating as you go-the galette should look rustic.
6. Bake the galettes on the top and middle racks for 20 minutes, then switch the pans’ positions. Continue baking until the fruit is tender and the crust is golden brown, 15-20 minutes more.
7. Remove from the oven and brush the fruit with the apricot glaze. Let cool slightly, then slice into wedges. Top with the maple crème fraîche and serve.

Recipe Tips

FAQ

Can I use store-bought pie crusts?

Yes, pre-made pie crusts work perfectly for this recipe and save time.

How do I store leftover galettes?

Store leftover galettes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 10 minutes.

Can I substitute the crème fraîche?

You can use sour cream or Greek yogurt mixed with a little milk as a substitute, but the texture will be slightly different.