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Golden-brown apple and pear galette with a flaky, folded crust and cinnamon-dusted fruit slices arranged in a spiral on parchment paper
Jana Rae

Fall Fruit Galette

This easy fall fruit galette combines apples, pears, and warm spices in a buttery crust. Rustic, cozy, and perfect for autumn gatherings—no pie pan needed!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 pie crust homemade or store-bought
  • 2 apples thinly sliced
  • 1 pear thinly sliced
  • 1 Tbsp lemon juice
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 Tbsp butter cubed
  • 1 egg for egg wash
  • Coarse sugar for sprinkling

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On the parchment paper, roll out your pie crust into a 12-inch circle.
  3. In a mixing bowl, toss apple and pear slices with lemon juice, sugar, cinnamon, and nutmeg until evenly coated.
  4. Arrange the fruit in the center of the crust, leaving about a 2-inch border all around.
  5. Fold the edges of the crust up and over the fruit, pleating as you go to seal in the filling.
  6. Dot the fruit with cubed butter.
  7. Beat the egg and brush it over the folded crust edges, then sprinkle the crust with coarse sugar.
  8. Bake for 30–35 minutes, or until the crust is golden and the fruit is tender and bubbly.
  9. Let cool for 10–15 minutes before slicing and serving.

Notes

Recipe Notes:

  • You can use all apples or all pears if that’s what you have on hand.
  • Store leftovers loosely covered at room temperature for 1 day, or refrigerate for up to 3 days.
  • For a more caramelized finish, drizzle a bit of honey or maple syrup over the fruit before baking.
  • Use a Mandoline for thin, even fruit slices for the most even baking.