Rum-Rasin Pear Galette

Rum-Rasin Pear Galette
Servings: 16 Prep 15 mins Bake 400°F 30 mins


  • 1 11 ounce box pie crust mix
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground allspice
  • 2 teaspoons imitation rum extract
  • 3 ripe pears (about 1-1/2 pounds total), cored and cut into 1/2-inch pieces
  • 1/2 cup golden or regualr raisins
  • 3 tablespoons sugar
  • 1 tablespoon plus 2 tsp. all-purpose flour
  • 1 Pinch ground nutmeg
  • 1 egg lightly beaten
  • Rum-raisin or vanilla ice cream, for serving (optional)

Make It

1. Heat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. In a large bowl, blend pie crust mix and 1/2 teaspoon of the allspice to evenly distribute. Add 1 teaspoon of the rum extract and 1/3 cup cold water. Mix with a fork until a dough comes together. Roll out dough to a 14-inch circle. Roll up onto rolling pin and transfer to prepared baking sheet.

2. In a large bowl, combine pear pieces, remaining 1 teaspoon extract, remaining 1/8 teaspoon allspice, the golden raisins and the sugar. Sprinkle with the flour and the nutmeg and stir gently to combine.

3. Pile into center of pie crust, leaving a 2-1/2-inch border. Fold up two opposite sides, then remaining two sides to form a square, about 9 inches on each side. Pinch dough together at seams, then brush dough with lightly beaten egg.

4. Bake at 400 degrees F for 30 minutes, until filling is slightly bubbly and crust is browned. Cool slightly on pan, then cut into 2-1/4-inch squares and serve warm with ice cream, if desired.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 163, Fat, total (g): 8, chol. (mg): 13, sat. fat (g): 2, carb. (g): 21, fiber (g): 1, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.