1. Let pie crusts stand at room temperature as label directs to soften slightly. Preheat oven to 400°; line rimmed baking pan with parchment paper.
2. In large bowl, stir pears, pineapple, cranberries, brown sugar, 1 Tbsp granulated sugar, corn starch and cinnamon. Makes about 1 ½ cups.
3. Unroll pie crusts on lightly floured surface; using 4 ½-inch round cutter or glass, cut 8 circles from pie crusts. Gently roll circles to 4 ¾-inch diameter; place on prepared pans. Leaving 1-inch border, place 3 Tbsp fruit mixture onto center of each round. Leaving center open, pleat sides of dough over fruit mixture, allowing pastry to drape and pressing dough to hold.
4. In small bowl, whisk egg and 2 tsp water; brush tops of galettes (avoiding centers) with egg mixture and sprinkle with remaining ½ tsp granulated sugar. Bake galettes 18 minutes or until crust is golden brown, turning pan once.
5. Serve galettes topped with ice cream.

Approximate nutritional values per serving (1 galette, 1/4 cup ice cream): 338 Calories, 17g Fat, 8g Saturated Fat, 31mg Cholesterol, 307mg Sodium, 47g Carbohydrates, 1g Fiber, 19g Sugars, 13g Added Sugars, 4g Protein.