Pear and Cherry Galette
  • 1 (9-inch) refrigerated piecrust
  • 2 pears, peeled, cored, and cut into 1-inch pieces
  • 1 (21-ounce) can cherry pie filling, drained to remove excess liquid
  • 1 tablespoon all-purpose flour
  • 2 tablespoons confectioners’ sugar
  1. Preheat the oven to 375F. Unroll the pie crust onto a large piece of parchment paper and roll out to an 11-inch round. Combine the pears, pie filling, and flour and mix well.
  2. cherry and pears
  3. Spoon the mixture onto the center of the piecrust, leaving a 1-inch border around the edges. Fold over the edges, slightly covering the filling (the crust will overlap slightly as you bring it up over the filling - that's what makes it look rustic and cool!).
  4. pre galette
  5. Bake for 25 to 30 minutes, until the crust is golden brown.
  6. galette
  7. Cool slightly and sift the confectioners' sugar over the top just before serving. Cut into four (or more) pieces.  Enjoy!
Recipe by Makobi Scribe at