In a large mixing bowl, toss together the peeled and sliced pears, cranberries, sugar, ground cinnamon, ground nutmeg, and lemon juice. Make sure all the fruit is evenly coated. Set this fruity mixture aside to let the flavors meld while you prepare the crust.

Preheat your oven to 400°F (200°C) so it’s hot and ready when your galette is assembled.

On a lightly floured surface, roll out your pre-made pie crust into a rough circle about 12 inches in diameter.

Transfer the rolled crust to a baking sheet lined with parchment paper. Spoon the pear and cranberry mixture onto the center of the crust, leaving about a 2-inch border.

Gently fold the border of the pie crust over the filling, overlapping the edges as you go.

In a small bowl, beat the egg and brush the mixture over the crust. Sprinkle the coarse sugar on top for a beautiful, shiny finish.

Place the galette in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the filling is bubbling.

Allow your galette to cool for at least 10 minutes before slicing. Serve warm, or at room temperature, with your favorite toppings!