Directions

• Preheat your oven to 400°F (200°C). Slice the pears thinly, aiming for even pieces to ensure they cook uniformly. Chop the pecans roughly and set aside.
• In a small saucepan, melt the 1/4 cup unsalted butter over medium heat. Once melted, stir in the brown sugar, vanilla extract, cinnamon, and salt. Allow the mixture to bubble gently for 2-3 minutes, stirring occasionally, until the sugar dissolves and the sauce thickens slightly. Remove from heat and stir in the chopped pecans. Set aside to cool slightly.
• Unroll the refrigerated pie crust onto a parchment-lined baking sheet. If desired, gently roll out the crust to a roughly 12-inch circle. Arrange the sliced pears in the center, leaving about a 2-inch border around the edges. Pour the caramel pecan mixture evenly over the pears.
• Fold the edges of the dough up and over the pear filling, pleating gently to create a rustic border. Make sure some filling peeks through the center.
• Brush the folded crust edges with the beaten egg. This step will give your Caramel Pecan Pear Galette a beautiful golden and glossy finish when baked.
• Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the pears are tender and bubbling. Keep an eye on the crust to avoid over-browning; if it browns too quickly, tent it loosely with foil.
• Allow the galette to cool for at least 15 minutes before slicing. This resting time lets the caramel set slightly, making it easier to serve. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.