Pear and Cherry Galette

Grab a couple of pears and some cherries whip up this galette with ease. This free form pie is loaded with fruit and baked until the crust is golden and the sweet fruit is perfectly tender. 
Always looks gorgeous, no matter how you build, fill and mold it. 

I used pears for this, but you could certainly use apples with dried cranberries - excellent combination too. 

Note: In this galette, I use refrigerated pie crust but you can certainly substitute 1 sheet of frozen (and thawed) puff pastry.

Pear and Cherry Galette

9-inch refrigerated pie crust

2 pears, peeled, cored and cut into 1-inch pieces

21-ounce can cherry pie filling, strained to remove excess liquid

1 tablespoon all-purpose flour

2 tablespoons confectioners’ sugar

Preheat the oven to 375 degrees.

Unroll the pie crust onto a large piece of parchment paper and roll out to an 11-inch round.  Set aside.

Combine the pears, pie filling and flour and mix well to combine.  Spoon the mixture onto the center of the pie crust, 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!).

Bake for 25 to 30 minutes, until the crust is golden brown.  Cool slightly before sifting confectioners’ sugar over top.

Serves 8