Make your pie crust or use a pre-made pie crust. Then preheat your oven to 375 degrees.

 

In a large bowl combine the pears, cranberries, orange juice and zest, coconut sugar, maple syrup, corn starch, vanilla bean paste, cinnamon, nutmeg, cardamom, and salt, and then stir will to combine. Then set the bowl to the side.

 

Roll out your pie crust on a well-floured surface, so that it is about 12 inches in diameter. Transfer the crust to a Silpat-lined baking sheet, and then use a pastry brush to brush the entire crust with beaten egg.

 

Begin spooning the filling into the center of the crust, so that you have about a 2-inch border around the edge. Gently fold the edges up towards the center of the pie leaving it open so you see plenty of filling. Your goal is to make sure the pie is sealed around the edges, so that the filling stays in. Then brush more egg wash over the edges of the crust, and top with a sprinkle of coconut sugar.

 

Bake for 35-40 minutes or until your filling is bubbly and the crust is a golden brown color. Let the galette cool for 20 minutes, and then transfer to a cooling rack or plate, and devour while the dessert is still warm. Although it’s great slightly chilled too, so dig in and enjoy!