why make this recipe
Peach galette is a delightful and simple dessert that showcases the juicy sweetness of fresh peaches. It’s a rustic yet beautiful pie that is perfect for summer gatherings or casual family dinners. The beauty of a galette is its free-form style, which means you don’t need to worry about perfecting pie crusts or shapes. This makes it an excellent choice for both beginner and seasoned bakers. Plus, it can be served warm or at room temperature, making it versatile for any occasion.
how to make Peach Galette
Ingredients :
- 1 Refrigerated pie crust
- 3 cups Peaches, sliced
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- Juice of half a lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1½ teaspoons butter
- 1 egg
- 1 tablespoon milk
- 2 teaspoons coarse sugar
Directions :
- Preheat the oven to 400 degrees F.
- Carefully unroll the pie crust onto a piece of parchment paper. Use a rolling pin to roll it out into a twelve-inch circle. Dust the rolling pin with flour if the dough starts to stick.
- Lift the sides of the parchment paper and place the crust with the parchment on a rimmed half-sheet pan.
- Juice half a lemon into a medium mixing bowl. Add the vanilla extract to the lemon juice.
- In the lemon juice mixture, whisk in the cornstarch until there are no lumps.
- Slowly whisk in the granulated sugar, brown sugar, and cinnamon until well combined.
- Pour the lemon-sugar mixture over the sliced peaches in a large mixing bowl. Gently stir the peaches to coat with the mixture using a spatula.
- Arrange the peaches on the crust in a circle, leaving about two inches from the edge. Fill in the center of the circle with the remaining peaches. Pour any juices left in the bowl over the peaches.
- To form the top crust, start folding the outer edge of the crust over the peaches. You can crimp the edges for a nicer look if desired.
- Place small pieces of butter on the peaches, then brush the egg wash (mixed egg and milk) on the crust. Finally, sprinkle sugar over the crust.
- Bake the galette in the preheated oven for 25-30 minutes. Check the crust after 25 minutes; if it’s not golden brown, bake for another 5 minutes or until golden.
- Allow the galette to rest for five minutes before serving.
how to serve Peach Galette
Peach galette can be served warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, drizzle a little honey over the top before serving.
how to store Peach Galette
To store any leftover peach galette, cover it loosely with plastic wrap or aluminum foil. It can be kept at room temperature for one day or refrigerated for up to three days. If you want to reheat it, pop it back in a warm oven for a few minutes to bring the crust back to life.
tips to make Peach Galette
- Use fresh, ripe peaches for the best flavor. If peaches aren’t in season, apricots, nectarines, or plums can work as well.
- You can add a touch of nutmeg to the filling for extra warmth and spice.
- If your peaches are quite juicy, increase the cornstarch slightly to help thicken the filling as it bakes.
variation
You can easily customize this galette by adding other fruits like berries or apples. For a different flavor, consider adding a sprinkle of almond extract or using different spices like ginger.
FAQs
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but make sure to thaw and drain excess liquid before using them.
What if I don’t have cornstarch?
You can substitute cornstarch with all-purpose flour in the same amount. It will help thicken the filling.
Can Peach Galette be made ahead of time?
Absolutely! You can prepare the galette a few hours in advance and keep it at room temperature until you’re ready to bake. Just remember to brush the egg wash and sprinkle sugar right before baking.
Peach Galette
Ingredients
For the crust
- 1 Refrigerated pie crust
For the filling
- 3 cups Peaches, sliced Use fresh, ripe peaches.
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ piece Juice of half a lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch Increase if peaches are very juicy.
- ½ teaspoon cinnamon Can add nutmeg for extra warmth.
- 1½ teaspoons butter Cut into small pieces.
- 1 piece egg For egg wash.
- 1 tablespoon milk For egg wash.
- 2 teaspoons coarse sugar For sprinkling on crust.
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- Carefully unroll the pie crust onto a piece of parchment paper. Use a rolling pin to roll it out into a twelve-inch circle, dusting with flour if necessary.
- Lift the sides of the parchment paper and place the crust with the parchment on a rimmed half-sheet pan.
- Juice half a lemon into a medium mixing bowl and add the vanilla extract.
- In the lemon juice mixture, whisk in the cornstarch until there are no lumps.
- Slowly whisk in the granulated sugar, brown sugar, and cinnamon until well combined.
- Pour the lemon-sugar mixture over the sliced peaches in a large mixing bowl and gently stir to coat using a spatula.
Assembly
- Arrange the peaches on the crust in a circle, leaving about two inches from the edge. Fill in the center of the circle with the remaining peaches and pour any juices over them.
- Fold the outer edge of the crust over the peaches and crimp the edges for a nicer look if desired.
- Place small pieces of butter on the peaches, brush the crust with egg wash (mixed egg and milk), and sprinkle sugar over the crust.
Baking
- Bake the galette in the preheated oven for 25-30 minutes, checking for golden brown crust.
- Allow the galette to rest for five minutes before serving.