Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.

Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.

Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.

Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.

Roll dough out to be about 1/4” thick, and about 13-14” in diameter, aiming for a general circle shape (however it does not need to be perfect). Place rolled out dough onto a parchment-lined baking sheet.

Preheat oven to 375°F. In a small bowl, combine sugar, cinnamon, ginger, and allspice. Set aside.

Spread a layer of apple butter along with bottom of the galette dough, leaving a 2-3” border around the edges. Then place the slices pears in a single, even, and relatively compact layer on top of the apple butter. Sprinkle the pears with the sugar mixture, then top intermittently with the cubed cold butter.

Gently fold the bare edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.

In a small dish, whisk together the egg and water until frothy and combined. Brush this egg wash across the edges of the galette, then sprinkle with turbinado sugar.

Place the Rustic Spiced Pear Galette into the oven, bake for 35 minutes. Serve warm with vanilla ice cream.