I am guilty of getting caught up and stuck on something. It started with cranberry orange galettes (also I made three things with cranberries, another testament to my stuckness). And then I had an extra apple and extra caramel, so I made another one.
And then I had a pear left as well. I also had a recipe already ready for a maple ginger pear pie. Automatically I was drawn to making another beautiful galette.
I don’t know what it is, but I really enjoy these flat little pies. Plus they are great to take vending because they start conversation. People are intrigued. They are pretty. And they are freaking delicious.
Maple Ginger Pear Galette
- Favorite gluten-free pie crust recipe
- 1 pear, thinly sliced
- 1 tbsp maple
- 2 tbsp coconut sugar
- 1 tbsp almond flour
- 1/4 tsp ginger
Caramel Sauce for Drizzle (click the link for the caramel from the Salted Caramel Apple Pumpkin Pie
How to Make it Happen:
Make your favorite gluten-free pie recipe. Flatten. Roll dough out between two pieces of parchment. Trim dough so it’s in a circle.
Slice pears. Toss with maple, coconut sugar, almond flour, and ginger. Arrange neatly in the center of the dough. Gently fold up the dough. Brush with a beaten egg.
Bake at 350 for 30 minutes until pears are tender and the crust is golden in color.
Drizzle with caramel, eat and enjoy!