Rum-Rasin Pear Galette

Makes 16
Prep 15 m
Bake 30 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Rum-Rasin Pear Galette
Servings Per Recipe: 16
Per Serving: 2 g sat. fat, 13 mg chol., 163 kcal cal., 8 g Fat, total, 21 g carb., 1 g fiber, 157 mg sodium