Crust:

Using the Rustic Pie Dough Recipe (click for link) follow the directions for the pie dough but add one cup of ground pecans. I processed my pecans through a coffee grinder but you could blend them in your food processor

Filling

½ stick of butter

1 small bunch of sage or 1 teaspoon of dried sage

¼ cup brown sugar

¼ teaspoon of salt

1 cup Pear Honey Click for recipe

1 teaspoon cinnamon

4 lbs. pears

In a small saucepan, melt your butter on medium heat just until it starts to turn light brown. If you have fresh sage leaves add to the butter while browning and let them crisp, or add 1 teaspoon of dried sage after browning the butter. Remove from heat – be careful not to let the butter burn.

Roll out your pie crust into a rectangle.

Pour the brown butter and sage onto the pie crust and spread over all the crust.

Thinly slice the pears and lay them down in a thin layer,  mix pear honey with brown sugar, cinnamon and salt. Spread over the top of pears. Fold the edges, over the pears and refrigerate for 30 minutes. Preheat your oven to 400 while Galette is in the refrigerator. Remove from the refrigerator and egg wash the edges with eggs white, then bake on 400 for 30 to 40 minutes until golden brown. You can make this without the pear honey. Just mix the brown sugar and cinnamon together and sprinkle over the pears.