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Peach Galette

Print Recipe
My favorite topless pie! Easy to make with a crispy crust and fruity filling.
Course Dessert
Keyword galette, peach, pie

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!