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1. Preheat oven to 350u00b0F
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2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to mix.
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3. Add butter, and cut with two butter knives to make a sandy texture.
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4. Add vanilla and maple syrup, mix with knives.
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5. Test to see if dough will come together. If not, add ice water 1 T at a time and mix until dough forms, kneading as few times as possible to form a ball.
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6. Wrap dough in parchment paper and refrigerate 30 minutes
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7. Place dough on a lightly floured sheet of parchment paper. Lightly flour the top of the pastry, cover with another sheet of parchment and roll out to a 11-inch circle, turning and flipping the dough to get an even surface. If the dough starts to stick, peel back the parchment and add a touch more flour to the surface.
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8. Refrigerate dough circle on a parchment lined sheet tray 15 minutes.
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9. Prepare pears: peel, quarter, core, and cut into thin slices lengthwise. Toss in lemon juice.
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10. Assemble: leaving a 2 1/2 inch margin around the edge, arrange pears in the center. Pull up crust in sections to cover the edge of the pears. Don't worry if the crust breaks. Gently pinch the crust back together where it splits. Sprinkle with 1-2 T coconut sugar. Refrigerate for another 30 minutes.
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11. Bake 45 min at 350u00b0F until pears are cooked and the Galette is golden brown. Cool on a rack. Optional: dust with powdered sugar to serve.
