Balsamic Molasses Pear Galette

This balsamic molasses pear galette is made with an all-butter, flaky pie crust and balsamic molasses soaked pears topped with spiced sugar!

This pear galette is far easier than a homemade pie, but tastes just as delicious! It's the perfect easy, yet impressive dessert for any gathering during the holidays. Of course, I also highly recommend making it just because, topping with vanilla ice cream, and enjoying right off of the baking sheet😉

For more pie recipes, try Maple Pumpkin Hand Pies, Pecan Brownie Pie, Black Bottom Pumpkin Custard Pie, and Homemade All Butter Pie Crust.

Why you'll love this pear galette

• Buttery, Flaky Pie Crust: My go-to all butter pie dough that creates an ultra flaky, tender crust that's perfect with any pie filling. 
• Balsamic Molasses Soaked Pears: The sweet, deep flavors of reduced balsamic vinegar married with rich molasses are magical with fall bosc pears.
• Quick & Easy: As a rustic, open-face pie, galettes require only some pie dough prep and a super simple fruit filling. So they're even easier than pie! 

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.

• Flour: Weigh your flour! Homemade pie dough is very simple, so long as everything is measured precisely!
• Salt: Use kosher salt, not table salt.
• Butter: Since there are so few ingredients in pie dough, it gets all of its flavor from the butter, so be sure to use high-quality unsalted butter.
• Ice Water: Pie must be cold at all times, so it's important that the water is iced!
• Balsamic Vinegar: You'll need to start out with twice as much balsamic vinegar, since it will be reduced over the stove.
• Unsulphured Molasses: Highly recommend Grandma's Molasses.
• Egg Wash: Beat one egg with one tablespoon of water, and brush on top of the hand pies before baking to help them brown evenly.
• Spiced Sugar: Combine a couple tablespoons of sugar with some fall spices and sprinkle on top of the galette before baking.

Kitchen Equipment

• Kitchen Scale
• Mixing Bowls
• Plastic Wrap
• Cutting Board
• Knife
• Rolling Pin
• Pastry Brush
• Parchment Paper
• Baking Sheet

Step by Step Instructions

Do not be intimidated by this galette recipe! It's shockingly easy and so fun to make. The extra steps of rolling out & folding the pie dough are not really necessary, but it adds so much flakiness and actually makes it easier to work with when assembling. And the soaked pears sound fancy, but are deceptively easy. And the best part about galettes is that their rustic character is what makes them beautiful! So need to fuss with making it look perfect. So long as it's topped with ice cream, everyone will love it 🙂

STEP 1: Make the pie dough and chill overnight. For more detailed step by step instructions, see this 3 Ingredient Pie Crust Recipe.  

STEP 2: Reduce the balsamic over the stove, then combine with the molasses and vanilla. Cut the pears and allow to soak while the dough is rolled out. 

STEP 3: Roll the dough out to ⅛" in thickness, then transfer to a baking sheet. Arrange the soaked pears on the dough, sprinkle the spiced sugar on top, then fold the edges of the dough over on to the pears. Add a few tablespoons of butter on top, brush the edges with an egg wash & sprinkle with turbinado sugar, and bake!

STEP 4: Bake the pear galette at 400 degrees F for about 30 minutes. Allow to cool on the baking sheet for another half hour or so, then top with vanilla ice cream & enjoy!

Expert Baking Tips

• For more detailed step by step instructions on how to make homemade pie dough, see this post.
• If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
• The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. 
• If you'd prefer, you can slice the pears all the way through. 
• Save the remainder of the balsamic molasses for drizzling on top after it's baked!

FAQ

Baking in Grams

Other fall recipes to try

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Balsamic Molasses Pear Galette

This balsamic molasses pear galette is made with an all-butter, flaky pie crust and balsamic molasses soaked pears topped with spiced sugar!

Prep Time 1 hour hr

Cook Time 30 minutes mins

Servings8 servings

Coursegalette, pie

CuisineAmerican

AuthorSloane

Bake ModePrevent your screen from going dark

Ingredients

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For the pie dough:

• 200 g 1 ⅔ cup all-purpose flour
• ¼ teaspoon kosher salt
• 140 g 10 tablespoon unsalted butter, cold & cubed
• ½ cup ice water

For the balsamic molasses pears:

• 227 g 1 cup balsamic vinegar
• 170 g ¾ cup unsulphured molasses
• 2 teaspoon vanilla bean paste
• 4 bosc pears

For the spiced sugar:

• 25 g 2 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• ¼ teaspoon kosher salt

For assembly:

• 42 g 3 tablespoon unsalted butter
• Egg wash, 1 egg + 1 tablespoon water
• Turbinado sugar

Instructions

For the pie dough:

• In a medium bowl combine the flour and salt.
• Cut the cold butter into cubes and toss in the flour.  
• Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.  
• Add a couple tablespoon of water, then toss with your hands to combine. 
• Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
• Wrap the dough tightly in plastic wrap, then chill for one hour.
• On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.
• Wrap the dough in plastic wrap and chill for another 30 minutes. 
• Roll the dough out again into a rough rectangle and repeat the folding process.
• Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight. 

For the balsamic molasses pears:

• In a small saucepan, add the balsamic vinegar and place over medium heat.
• Boil until reduced to half, about 10 minutes. 
• Weigh out 113g (½ cup) of the balsamic vinegar into a large bowl. 
• Mix in the molasses and vanilla bean paste. Set aside.
• Cut the pears in half, core them, then cut them into slices, keeping the top intact.*
• Place the sliced pears into the balsamic molasses mixture and allow to soak. 
• Meanwhile, make the spiced sugar and roll out the pie dough.

For the spiced sugar:

• In a small bowl, combine the sugar, spices, and salt. Set aside.

For assembly: 

• Preheat the oven to 4oo degrees F.
• On a large piece of parchment paper, roll the pie dough out into a circle about ⅛" in thickness.
• Transfer the pie dough to a large baking sheet. 
• Arrange the soaked pears onto the pie dough, leaving a border around the edge. 
• Sprinkle the spiced sugar all over the pears and in between the slices. 
• Fold the edges of the pie dough over onto the pears, then brush them with an egg wash and sprinkle with turbinado sugar.  
• Place the butter on top of the pears.
• Bake the galette for about 30 minutes or until the pie crust is evenly golden and the filling is bubbling. 
• Allow the galette to cool on the baking sheet for another half hour or so. 
• Top with vanilla ice cream and enjoy!

Notes

• For more detailed step by step instructions on how to make homemade pie dough, see this post.
• If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
• The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. 
• If you'd prefer, you can slice the pears all the way through. 
• Save the remainder of the balsamic molasses for drizzling on top after it's baked!

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