Peach Galette
My flaky all-butter pie crust filled with fresh summer peaches topped with French vanilla ice cream, Enjoy!
Servings: 6
Ingredients
- 1/2 recipe (1 disk) All Butter Pie Crust (freeze the other pastry to use later)
- 2 lbs. firm ripe peaches or nectarines, sliced into eighths
- 1 T. lemon juice
- 1/2 tsp. vanilla extract
- 1 T. cornstarch
- 1/4 c. light brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 T. heavy cream for brushing
- Turbinado sugar for sprinkling
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, add sliced peaches or nectarines, lemon juice, and vanilla; gently toss to coat.
- In a small bowl, whisk together cornstarch, brown sugar, cinnamon, and salt until combined. Pour over the peaches and gently toss to combine.
- On a well-floured surface, roll out the dough into a 12 to14-inch circle. Carefully transfer to the prepared baking sheet.
- Arrange the peach or nectarine slices in the middle of the circle in a decorative pattern, leaving a 2-inch wide border. Fold the edges of the dough over the peaches, allowing the dough to overlap when necessary. Pour any remaining juices over the peaches.
- Brush the edges of the dough with cream and sprinkle with turbinado sugar.
- Bake for 40-45 minutes or until the peach juices are bubbling and the crust is golden brown.
- Remove from oven and allow to cool on a baking rack. Serve warm with vanilla ice cream, if desired.
- Cook's Note: In the winter I buy a 2 lb. bag of sliced frozen peaches, thaw them and follow the directions above.
Notes
Recipe Link: All Butter Pie Crust