Every Summer my husband’s uncle graciously gifts us a crate of peaches from his organic orchard. Nothing says summer like sweet juicy peaches. We usually have way too many so we share them with family or freeze them for breakfast smoothies in the winter. I cooked a large meal last night and didn’t need to make dinner so I figured I’d use the free time and turn a few of the peaches into a rustic galette.
Galette (Ga-Let): Is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
I do not claim to be a baker so I’m using store bought crusts but you can make your own if you’ve mastered the art.
Ingredients
- 2 frozen pie crusts
- 4 medium to large-sized peaches
- 1/2 cup brown sugar + a little extra to sprinkle over crust
- 1 tablespoon corn starch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
Instructions
Preheat the oven to 375 degrees F
Place frozen pie shells on the counter and allow to thaw for 15 minutes while making the mixture.
Thinly slice the peaches and place them into a large mixing bowl.
Add in 1/2 cup sugar, corn starch, cinnamon, nutmeg, lemon juice, vanilla, and mix together with the peaches until they are all coated with the mixture.
Combine both pie shells and form a ball. Sprinkle flour on a clean surface and roll out the pie crust.
Once your crust is rolled out large enough to hang over the edges of your pie dish, place the crust into the dish.
Spoon peach mixture into the center of the crust.
Fold the extra dough over the peaches in a rustic manner being sure to leave the center open.
Brush the folded exposed crust with the melted butter and sprinkle with sugar.
Bake in the oven for 30 minutes, until the crust is golden and the peaches are hot and bubbly.
Allow to cool on the counter or stovetop
Serve warm or cool and store the leftovers (if you have any) in the fridge.
Serve with vanilla ice-cream!
Now we’ll need to find someone to share this with. Tea and Galette anyone?
Love,
Jennifer