Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.
Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.
Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.
Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!
Notes
I like 2 bartlett and 2 bosc pears.
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