Peach season is coming to an end in Texas but you still have time to make this yummy dessert with this in-season fruit. Our chefs made this rustic pie like treat over the summer in camp.
This Peach Galette with homemade flaky pie crust, will be a hit at your end of summer dinner! The buttery crust and sweet peaches are a wonderful combination. This refreshing dessert, topped with whipped cream or better yet, ice cream, will leave you searching for one more bite of this sweet treat!
4 large ripe peaches, pears, apples, or any hard fruit
¼ cup cornstarch
½ cup sugar
1 egg, beaten with a splash of milk (for egg wash)
For Pie Crust:
Sift flour and salt into a mixing bowl. Add butter.
Using a pastry cutter (fingers or a fork work as well), cut the butter into the flour. Butter should be the size of small peas.
Add water 1 Tbsp cold water at a time until dough just comes together in a ball. Dough should not be sticky. Mix and knead as little as possible to prevent butter pieces from melting.
Split dough into two equal balls. If dough is feeling warm, wrap in plastic wrap and refrigerate for 10 minutes.
Roll one dough ball out on flat, lightly floured surface until slightly larger than your pie tin.
Transfer dough into pie tin (rolling pin works well for this), fit to sides, crimp, and trim extra.
If blind baking, do so at 375 degrees for 12-15 minutes.
Preheat oven to 400 degrees.
Wash peaches (no need to peel) and cut into ½ inch slices. Measure out 3 cups. Enjoy any extra as a snack, as overcrowding the pie will make it too juicy and prevent browning.
Sprinkle cornstarch over peaches and toss to evenly coat.
Roll dough into 14-inch round on a piece of parchment paper. Transfer to lined baking sheet.
Arrange peaches on dough, starting in the center and overlapping, spiral out leaving a 2 inch border of dough all the way around.
Sprinkle sugar evenly over the top of the peaches.
Cut slits in dough border all the way around, roughly 5 inches apart. Fold each segment of dough over peaches, overlapping each new dough segment on the previous one. Brush all exposed dough with egg wash.
Bake about 35 minutes for large galette, until crust is golden brown and filling is bubbling. Individual galettes will take around 15 minutes. Let cool 5 minutes. Slices into wedges and serve warm.
Check out the latest cooking classes and events we have scheduled for kids and for adults. Are you in charge of planning a party? Let us help make you make it fabulous! Contact us to discuss the details.