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Recipe Ingredients


  • ¼ cup Best Yet Flour
  • 3 tablespoons Best Yet Old-Fashioned Oats
  • 3 tablespoons packed Best Yet Light Brown Sugar
  • 8 teaspoons ground cinnamon
  • 2 tablespoons Best Yet unsalted butter, room temperature


  • ½ (15-ounce) package Best Yet Refrigerated Pie Crusts (1 pie crust)
  • 3 tablespoons Best Yet All-Purpose Flour plus additional for dusting
  • 4 ripe Anjou, Bartlett or Bosc pears, peeled, cored and sliced ¼-inch thick
  • ½ cup dried cherries
  • ¼ cup cane sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 8 teaspoons ground cinnamon
  • 1 large Best Yet egg
  • 2 teaspoons water

Recipe Directions

  • Preheat oven to 400°. Line rimmed baking pan with parchment paper.
  • Prepare Streusel: In large bowl, whisk together flour, oats, brown sugar and cinnamon. With pastry cutter or fingertips, cut in butter until pea-sized crumbs form. Refrigerate until ready to use.
  • Prepare Galette: On lightly floured surface, with rolling pin, roll pie crust into an 11-inch round; transfer to prepared pan.
  • In large bowl, toss pears, dried cherries, sugar, orange juice and zest, cinnamon and remaining 3 tablespoons flour until well combined.
  • Leaving 2-inch border, place pear mixture in center of pie crust. Leaving center open, fold sides of dough over pear mixture, allowing pastry to drape.
  • In small bowl, whisk egg and water; brush dough edges of galette with egg mixture and sprinkle center of pear mixture with streusel.
  • Bake 25 to 30 minutes or until crust is lightly browned; cool 1 hour before cutting to serve warm.