Galette? Isn’t that just a topless pie? Whatever you want to call it, it’s a delicious, low-maintenance dessert that requires minimal prep work. Galettes are more rustic than your traditional peach pie. Don’t worry too much about how it looks, it’s all about how it tastes.
I typically see galettes made in a sheet pan, but I like to make mine in my cast iron skillet. It helps keep the galette together but also help facilitate extra crisping on the underside of the pastry. You can definitely still make this on a sheet pan or in a pie pan, but you may need additional cook time for browning.
Ingredients
Peach filing – If you don’t like peaches, feel free to substitute with any other fruit of your choice. I also like this recipe with apples or berries. You can use frozen fruit too, but make sure the fruit is entirely defrosted and drained, otherwise your filling will be very watery.
Cornstarch – When the fruit starts to cook, it’ll release a lot of juice. The cornstarch will thicken the juice. The galette will hold together better when you slice too!
Cinnamon – Don’t like cinnamon? Don’t use it!
Pie dough – This is my preferred pie dough since you can make it in a food processor. Each time I make this dough, I make a few batches and put them in the freezer, so I can have some crusts ready to go when I want to bake! Make sure to wrap well.
Peach Galette
Ingredients
Peach Filling
- 4 peaches about 3 cups
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1 tsp apple cider vinegar
Crust
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 stick cold butter
- 3 tbsp cold water
- 1 egg for egg wash
- turbinado sugar/demerara sugar for sprinkling
Glaze (optional)
- 1 tbsp jelly or jam
- 1 tbsp hot water
Instructions
Crust
- Make the pie crust first. In a food processor, add flour, salt, and cubed butter.
- Pulse ~20 seconds until mixture is mealy.
- Add water and continue blending until dough comes together in a chunk. Refrigerate dough while you mix the filling.
Filling
- Wash and slice your peaches. Mix with salt, cinnamon, brown sugar, cornstarch, vanilla, and apple cider vinegar. Set aside.
Assembly
- Take pie crust out of the freezer and roll out thinly to about 12" in diameter. This does not have to be perfect.
- Transfer to your baking vessel such as a cast iron, pie pan, or sheet pan.
- Pour peach filling into the center of the crust and fold the edges of the crust over the peach filling.
- Brush edges of crust with egg wash and sprinkle with turbinado or demerara sugar to help with browning and give an extra crunch.
- Bake at 400F for 40 minutes until golden brown and filling is bubbly.
- After baking is complete, make a glaze by combing any jelly or jam or choice with hot water.
- Brush over the filling to give the fruit a nice shine! Enjoy!
Looking for desserts? Try Crispy Gooey Chocolate Chip Cookies or Pumpkin Pull Apart Bread.