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