This year my contribution to my family's thanksgiving meal was a pear and blueberry gallete. I made a modified version of Alton Brown's No-Pan pear pie. This is really a gallete, a freeform tart, but it's quite pie-like. The crust uses corn-meal, which I'd not used in a crust before. I must say the corn meal adds a bit of crunch and grit that's fantastic.

I made a few modifications to this recipe to suit my own tastes. I'm not much of a sweet tooth, so I used 5 pears instead of 2, and got rid of the pound cake for the filling. I also multiplied the crust ingredients by 1.5 since some commenters on the recipe page mentioned the pie this made wasn't very big. This maxed out my food processor's capacity, and gave me just enough crust for the different quantity of filling. I also added in a more sugar to the filling to compensate for the reduction in sweetness I anticipated from removing the pound cake. The result was delicious. With these ingredients it created a gallete that had about 12 2"x5" pieces.