Did you receive a gift of pears this year? Well, I have the perfect recipe for them! This is really quite easy and believe me, it’s so delicious! I hope you enjoy it as much as I did!
- 1 rolled-out refrigerated pie crust (or make your own)
- 1 wedge of Brie (I prefer lle De France)
- 4 ripe pears, peeled and cut into thin strips
- 1/4 C brown sugar
- 1 1/2 T Amaretto (or Triple-Sec; use what you have on hand)
- 1 T apricot preserves or orange marmalade (again, use what you have on hand)
- 1/3 C sliced almonds
- 1 egg + 1 tsp. water, beaten
- 1 tsp. sugar
(Staples to have on hand: rimmed pizza pie pan, parchment paper, cooking spray)
Preheat the oven to 400 degrees. Place a large piece of parchment paper on top of the rimmed pizza pie pan. Spray the paper with Pam cooking spray. Roll out the pie crust on top of the parchment paper, stretching it slightly to fit the pan.
Brush 1 T of the apricot or orange marmalade around the top of the pie crust, leaving about 1 1/2 inch without jam. Cut the wedge of brie into thin strips and place on the top of the jam, covering the bottom, but leave about 1 1/2 inch without the brie around the perimeter. Press around evenly.
Peel and core the pears. Cut the pears into thin slices. Overlap them around the exterior of the pie crust, then place some in the center in a circular arrangement. Keep adding the pear slices around the pie in a circular fashion, all the pears facing one way, until you’ve used all the slices. Sprinkle the sliced almonds on top of the pears. Roll the edges of the pie up and pinch at intervals to make it look rustic.
Mix the brown sugar and Amaretto in a small bowl. Sprinkle over the top of the pears. Beat the egg and water then brush the edge of the pie crust with the egg mixture. Sprinkle the sugar around the edges of the pie where you brushed the egg wash.
Bake for 35-40 minutes, until the brie is bubbling up and the crust is golden.
Let it sit for at least 10 minutes before moving it to a serving dish. (There could be some liquid that oozed from the pie, that’s the reason for the rimmed pan!) Take care in moving the galette, use two large spatulas if possible, can easily break.
Optional: Sprinkle with powder sugar when cooled!
Serve with a dollop of whipped cream or vanilla ice cream!