gingerbread pear galette

For more than a week, I have had a serious craving for gingerbread.  Perhaps it has something to do with this:

© Tina Vega Photography

After spending a great deal of time in THIS cookbook, I have been incorporating more winter fruits and veggies into our family meals by way of recipes.  I thought pears would mix well with the whole gingerbread-thing so I crafted us up a Gingerbread Pear Galette.

© Tina Vega Photography

Not only from scratch but from nothing but my knowledge of pie crusts and fruit fillings.  And OH.MY.WORD was it good!

© Tina Vega Photography

Our house was full of spicy scents which I swear made it feel 10 degrees warmer.  The printable “recipe” is below.

Gingerbread Pear Galette


  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoons ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup shortening
  • 1/4 cup cold unsalted butter, cubed
  • 1/8 cup molasses
  • 1/2 tablespoon cider vinegar
  • For the filling:
  • 2 pears, peeled and sliced
  • 2-3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • dash of ground ginger
  • dash of sea salt
  • 1 tablespoon of unsalted butter, cubed


  1. Mix together the dry crust ingredients in a large bowl.
  2. Cut shortening and butter into dry ingredients, mixing with a fork until only small butter pieces remain.
  3. Measure out 1/8 cup of molasses and stir into it 1/2 tablespoon cider vinegar.
  4. Add the molasses/cider mixture to the dry crust mixture. Mix well with fork.
  5. Form dough into a ball and roll out on parchment (or waxed) paper. (When doing this I also top my dough with waxed paper to keep it from sticking to my rolling pin.)
  6. Line a round pizza pan with parchment paper and invert dough to pan, peeling slowly and carefully off of the paper you were rolling it on. Set crust aside.
  7. To prepare filling, put the peeled and sliced pears into a bowl. Add brown sugar, cornstarch, ginger, and sea salt. Mix well.
  8. Pile the filling in the middle of your gingerbread crust. Carefully fold the crust edges over the filling.
  9. Dot the exposed pear filling with butter.
  10. Brush a little milk on the crust and sprinkle with sugar.
  11. Bake for approximately 30 minutes at 375 degrees. If the crust begins to burn, cover sensitive areas with foil.
  12. Best served warm with a scoop of vanilla ice cream!

Jodie - February 17, 2014 - 11:46 am

Hi Tina,
This recipe looks delicious! I’ve been doing a lot more cooking and trying things out – more than ever before. I took a look at the cookbook you referenced and linked to. Liked it, decided to purchase it, can’t wait to get it. Thanks! -Jodie

Tina - February 18, 2014 - 9:48 am

I think you will LOVE that cookbook, Jodie!

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