- 1 7-oz Refrigerated pie-crust dough
- 1 lb (4 medium) Bartlett pears, thinly sliced
- ¼ Cup brown sugar
- 1 Tbsp flour
- ¼ Cup dried cherries
- 1 Egg, lightly beaten
- Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
- Working on a lightly floured surface, roll the crust out to a 14" circle; transfer to the sheet pan. (It’s all right if the dough hangs over the edges; you’ll be folding it in.)
- Toss the pears with the brown sugar and flour. Layer the slices in circles, starting from the outside; leave a 2" perimeter of the dough clear. Scatter the cherries between the slices. (Cheater’s note: No time or patience for layering? No problem! Go ahead and dump the pears on the dough and sprinkle the cherries. It’ll be rustic — and still pretty.)
- Fold the outer edge of the dough in toward the center, pleating it as you go. Brush the edge with the egg.
- Bake 10 minutes. Rotate the pan and bake until the crust is golden and the pears are tender, about another 10 minutes. Remove from the oven and let cool before slicing.
Hint: Double up! Because two crusts come in a single box, it’s easy to double this recipe and make two galettes. (You’ll only need one egg to brush on both crusts.) Freeze one!