I once made this on a rainy Wednesday, thinking it’d be a quiet little dessert. It ended up stealing the whole evening. The pears were soft, the crust golden—but something about it felt unfinished.
It wasn’t bad. Just not Ina.
I went back to basics. Ripe Anjou pears. A squeeze more lemon. A crust that folds casually, but bakes to something golden and proud. Here’s how I made it Ina-level.
What Surprised Me Most (In a Good Way)
The trick isn’t in the filling—it’s in the way the galette gathers itself. Ina doesn’t fuss with over-layering or over-sweetening. It’s all about balance. The lemon keeps the pears bright. The cornstarch holds the juices just enough. And that little sprinkle of sugar on the crust? It’s not decorative. It’s essential.
Ingredients That Pulled Weight
- Anjou pears – They hold their shape when baked. Bartletts got mushy on me. Anjous stayed tender but distinct.
- Brown sugar – Adds depth and molasses warmth. I once used white sugar in a pinch; the flavor fell flat.
- Cornstarch – Not optional. This keeps the filling from becoming a soupy mess.
- Lemon juice – Brightens and balances. Without it, the pears feel one-note.
- Cinnamon + salt – The salt sharpens the cinnamon. Ina never skips seasoning—even in desserts.
- Pillsbury refrigerated pie crust – Ina might make her own, but when I tested it with this store-bought version, it still came out beautifully flaky. Just make sure it’s fully thawed.
- Egg wash + granulated sugar – Adds shine and crunch. I’ve skipped this step before—it wasn’t the same.
Making It Yours
- Gluten-free: I’ve had success using the Wholly GF pie crust—it cracks a bit more, but still bakes up nicely.
- Vegan: Swap in vegan butter and skip the egg wash; brush with almond milk instead.
- Seasonal twist: Add a handful of cranberries or a pinch of cardamom for a deeper winter note.
- Sweetener swap: Maple syrup works too—just reduce the lemon slightly.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Crust too pale | Forgot the egg wash | Always brush the edges before baking |
| Filling leaked out | Overfilled and didn’t fold edges well | Leave a clean 2″ border and really tuck the folds |
| Pears turned mushy | Used overripe Bartletts | Stick with firm-ripe Anjou or Bosc |
How to Make Ina Garten’s Pear Galette
- Preheat the oven to 400°F. Line a sheet pan with parchment.
- Roll out the pie dough into a 12″ round right on the parchment.
- Mix brown sugar, cornstarch, cinnamon, salt, and lemon juice in a bowl.
- Toss the sliced pears in the mixture gently—coating every piece.
- Pile the pears in the center of the dough, leaving a 2″ border. You can fan them in circles or just spoon them in.
- Fold the dough edges over the pears—don’t worry about being perfect.
- Dot with butter pieces.
- Whisk the egg with water, brush the crust, and sprinkle with sugar.
- Bake 35–40 minutes until golden and bubbling.
- Cool at least 20 minutes. The filling sets more than you think.
Tiny Habits, Better Results
- I use a microplane to zest a bit of the lemon before juicing it. It adds quiet complexity.
- I chill the assembled galette for 10 minutes before baking. Helps the crust hold shape.
- When slicing pears, I cut them about ¼-inch thick—any thinner and they break down too fast.
Next-Day Tips
- Fridge: Keeps beautifully for up to 3 days, wrapped or in a covered container.
- Freezer: Slice and freeze individually. Reheat in a 350°F oven—still crisp.
- Reheat: Skip the microwave. It softens the crust. Use oven or toaster oven for best texture.
Reader Qs Answered
Q: Can I make this ahead of time?
A: Yes—assemble the whole galette and refrigerate it, unbaked, for up to 12 hours. Bake straight from the fridge.
Q: What if my pears release too much juice?
A: That’s why the cornstarch matters. You can also scatter a teaspoon of almond flour on the crust before filling to absorb excess moisture.
Q: Can I use apples instead?
A: Technically yes, but it’s a different dessert. Pears melt into the crust more gently. Apples stay firmer.
Try More Recipes:
Ina Garten Pear Galette
Description
Rustic, buttery pear galette with warm spices and crisp crust—simple to make, elegant enough for any table.
Ingredients
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Roll out pie crust to 12″ round. Transfer to sheet.
- Mix sugar, cornstarch, cinnamon, salt, and lemon juice.
- Toss pears in mixture. Pile into center of dough, leaving 2″ border.
- Fold edges over filling. Dot with butter.
- Beat egg + water. Brush crust. Sprinkle with sugar.
- Bake 35–40 min until golden and bubbling.
- Cool at least 20 minutes before serving.