Peach galette might be the perfect late summer dessert (and breakfast the next day!). Flaky, buttery pie crust encasing sweet, sunny peach filling topped with whipped cream. I mean, come on. The best part is, you get pie, but it’s waaay easier to make than a double crust pie. Galette is lazy pie, and I am here for it. I made my first galette quite a few years ago, in college. Since then I’ve refined my crust game and figured out how to thicken the filling so that it’s gooey, but not too wet. Also, hot tip, this works with any stone fruit. Or pears. Or apples. Let’s get to it!
Step One: Pie Crust
Pie crust is not as scary as people say it is. All you need is flour, butter, salt, sugar, and ice water. I like to slice my butter instead of cube it. I feel like it’s easier to rub into the flour this way. Rub your butter slices into the flour, sugar and salt mixture. By this, I mean coat the butter in flour and rub it between your fingers. Then grab more flour and repeat until the mixture is buttery and there are cornflake sized pieces of butter still visible.
Next add the ice water, one tablespoon at a time, and mix with a fork. Touch the dough. If it feels sandy, it’s still too dry. If you can squeeze it together and it stays together easily, that’s enough water. Form your dough into a disk, wrap in plastic wrap, and rest in the fridge for at least 30 minutes, and up to a couple of days. You can also keep pie dough in the freezer for 3 months or so.
Step Two: Peach Filling
I kept this filling really simple so that the flavor of the peaches can really shine. Mix sliced peaches, brown sugar, cinnamon, salt, lemon juice, and a little flour in a bowl. That’s it. The flour is the thickener for the filling. This is important so that the filling isn’t too runny.
Step Three: Assemble and Bake Your Peach Galette
First, take your dough disc out of the fridge. Let it warm up on the counter for about 20 minutes, or until it’s soft enough to work with. Flour your work surface and roll your dough into a roughly round shape. You want your crust to be about 1/4 inch thick. Perfection is not important here. Galettes are rustic and that’s why we love them.
When your dough is rolled out, carefully transfer it to a parchment lined baking sheet. Next, with your hands or a slotted spoon, scoop the peach filling into the center of the pie dough. Don’t just dump it out of the bowl because you do not want the juices that accumulate at the bottom of the bowl. While delicious, the extra juices will give your crust a soggy bottom, and you know how we feel about those. Spread the peaches out, leaving a 2 inch crust border around the whole galette.
Fold the crust over so that it overlaps the filling by about two inches. Work your way around the galette, pleating as you go. Again, perfection is not the goal. Egg wash the crust and sprinkle turbinado sugar on top of the egg wash. Don’t let the lack of turbinado sugar keep you from making this peach galette, but if you’re going to the store, buy the turbinado sugar. It gives the crust a crunchy, sweet finish and is very satisfying.
Bake your creation for 40-50 minutes. It’s done when the crust is golden brown and the peach filling is bubbling. Mine was done at 45 minutes. Let the galette cool for about 20 minutes, slice, top with whipped cream or vanilla ice cream, and bask in late summer/early autumn happiness.
Please tag me in your pictures when you make this! I can’t wait to see your peach galettes.
For the Pie Crust
- 1 and 1/4 cups all-purpose flour
- 1/2 cup very cold unsalted butter, sliced into thin slices
- 1/2 teaspoon fine sea salt
- 1 Tablespoon granulated sugar
- 1/2 cup ice water
For the Peach Filling
- 3 or 4 ripe peaches, peeled and thinly sliced about 1/4 inch slices
- 1/4 cup brown sugar lightly packed
- juice of 1/2 lemon
- 1/4 teaspoon ground cinnamon
- 1 pinch salt about 1/8 teaspoon
- 1 and 1/2 Tablespoons all purpose flour
- 1 large egg for egg wash
- 1 Tablespoon water for egg wash
- turbinado sugar optional, for sprinkling over the crust
For the Pie Crust
- In a large mixing bowl, add the flour, salt, and sugar.
- Add the sliced butter. Rub the butter into the flour with your fingers or a pastry cutter until you get cornflake sized pieces.
- One tablespoon at a time, add the ice water. Mix the dough with a fork between additions. You've added enough water when you can squeeze the dough together and it stays.
- Form the dough into a disc. Wrap the disc in plastic wrap and rest in the fridge for at least 30 minutes, up to 2 days.
- When you are ready to roll out your dough, take it out of the fridge. It will need to warm up on the counter for a few minutes. Probably 15-20 minutes.
- Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Lightly flour your work surface. Using a rolling pin, roll out the dough into a vaguely circular shape, about 1/4 inch thick.
- Carefully and confidently transfer your rolled out crust onto the parchment lined baking sheet. Use a bench scraper to gently release the dough if it sticks to your counter.
Filling and Assembling Your Galette
- In a medium mixing bowl, combine the sliced peaches, brown sugar, lemon juice, cinnamon, salt, and flour. Gently mix to combine.
- Lift the filling out of the bowl with your hands, and spread it over the pie dough, leaving a 2 inch border of bare pie dough. You don't want the juices that accumulate at the bottom of the filling bowl. They will just make your galette soggy, and no one likes a soggy bottom. 😉
- Carefully fold the edges of the pie dough in so they cover the filling by about 2 inches. Pleat as you go around the galette. Don't worry about perfection. Galettes are very forgiving and are supposed to be rustic looking.
- Beat 1 egg with 1 Tablespoon water. Use a pastry brush to brush the egg wash over the crust. Sprinkle turbinado sugar on the egg washed crust, if using. I really recommend using the turbinado sugar. It adds a very nice crunchy sweetness.
- Bake at 375 degrees Fahrenheit for 40-50 minutes. I prefer 45 minutes. The galette is done when the crust is golden brown and the peach filling is bubbling.
- Let cool for 15-20 minutes, slice, and enjoy. Whipped cream or vanilla ice cream are welcome companions to peach galette.