In a large mixing bowl, whisk together the flour, sugar, and salt. Sprinkle cold cubed butter over the flour mixture.  Use your fingertips or a pastry cutter to cut butter into the flour until incorporated (butter should be about pea-sized).

Slowly drizzle in the ice water and stir until a soft dough forms. You may need to get in with your hands to fully incorporate the milk. The dough should easily come together and not feel sticky. Form dough into a disc and tightly wrap with plastic wrap. Refrigerate for 1 hour (this is important).

While dough is chilling, prepare the walnuts. Add all ingredients to a small skillet over medium heat. Stir well to combine the nuts with the brown sugar and maple syrup. Toast for 3-4 minutes, stirring frequently to prevent burning. You will start to smell the toasted nuts once they are done. Transfer the caramelized walnuts to a bowl and set aside.

In a large mixing bowl, whisk together all the ingredients except the pears. Add the sliced pears to the bowl and toss carefully to combine. I found it easier to combine with my hands, combining the pears with the sugar/spice mixture so they don't break.

Line a large baking sheet with parchment paper.

Remove the dough from the fridge and transfer to a lightly floured surface. Roll dough into a 12-inch circle. Transfer the dough circle to the prepared baking sheet.

Spoon the fruit and juices into the center of the dough (leaving a 3" border along the edges). You can spoon the filling on or arrange it in a pattern of your choosing (see above photo for reference). Gently fold the edges of the dough over the filling, overlapping the dough as you do it. Brush the dough with the egg wash and sprinkle the crust with raw sugar.

Refrigerate the shaped galette for 20-25 minutes. Preheat the oven to 400°F.

Bake galette until golden brown, for about 20-22 minutes. Cool on the baking sheet for 10 minutes before serving. Serve warm with vanilla ice cream and (optional) drizzle over homemade coconut caramel. Enjoy!