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Thanksgiving: Gingered Pear Galette

Source of Recipe


Chef Dena Peterson, Cafe Modern






List of Ingredients



• Two 9-inch refrigerated piecrusts
  
• 2-1/2 lbs. ripe pears, such as Bartlett, peeled, cored and sliced thin
  
• 3 Tbsp finely grated peeled ginger root
  
• 2 Tbsp cornstarch
  
• 1 Tbsp finely grated fresh lemon zest
  
• 1 Tbsp fresh lemon juice
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 1/2 cup plus 2 tsp sugar, divided
  
• 2 Tbsp cold unsalted butter, cut into pieces
  
• 1 large egg, lightly beaten
  
• Vanilla bean ice cream (optional)
  






Instructions



1. Place oven rack in middle position and preheat oven to 375º F. Allow piecrust to warm to room temperature before handling. Butter or spray 2 jellyroll pans.
   
   
2. In a large bowl, combine pears, ginger root, cornstarch, zest, juice, cinnamon, salt and 1/2 cup of the sugar.
   
   
3. Unwrap pie dough and unfold one crust onto each baking sheet. Spoon half of the pear mixture onto center of each crust, leaving a 2-inch border around edge. Fold edges of dough in toward center over pear mixture, pleating dough, then dot pear filling with butter pieces. Lightly brush exposed surfaces of pastry with some beaten egg and sprinkle the edges with remaining 2 teaspoons sugar. Bake until pear filling is bubbling and pastry is golden, 35 to 45 minutes. Cool on baking sheet on a rack.
   
   Serve galette with scoops of vanilla bean ice cream.