This recipe can accommodate any type of fresh fruit. Baking times will adjust. See below.
1 crust from 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on the box
2 large, firm Bartlett or Anjou pears, cored, cut into 1/4-inch slices
2 tablespoons lemon juice
¼ cup honey
2 tablespoons butter
Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper.
Remove pie crust from pouch; place in the parchment paper on the baking sheet. Unroll.
In a mixing bowl, combine the honey, lemon juice, and cinnamon. Add the sliced pears. Mix well.
Mound the pears, about 3 cups, onto the center of the pie crust leaving a one-inch border all aroundd. Crimp the edges of the pastry up around the pear mound.
For pears or apples
Bake for 30 minutes. Turn the oven down to 350 degrees F and bake for 15 minutes. +
For softer fruit such as peaches or berries, bake for 30 minutes only at 400 degrees F.
Remove the galette from the pan to a serving dish and allow it to cool to room temperature.