Okay, if you know me, you know peaches are my favorite food in the world.
I can not get enough.
Then if you really know me, you know I'm a pie over cake kind of girl.
But pie just feels like such a daunting task, ya know?
I still do it at least once every year because it is always my favorite, but I decided to take the easy way out this year and make galette.
Will I ever go back?
Oh, damn...I'm sure I will. But for your weekday, quick trick, a galette is the way to go.
It feels so much easier than fitting a pie crust to the bottom of a pie pan making sure it's rolled out large enough. Then making sure you do it yet again for the top.
A bunch of monkey business if you ask me.
This guy is easy.
I highly recommend.
Of course you can change the innards for any fruit or even go savory, but today we are talking peaches.
PRINTABLE PDF FILE
for the pie crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon sea salt
8 tablespoons (one stick) cold unsalted butter, cubed
5-7 tablespoons ice water
1 egg, beaten
course sugar for sprinkling
for the peach filling
5 medium sized peaches, sliced thin
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla bean paste
1 tablespoon flour
In a food processor, combine flour, sugar and salt. Give it all a few pulses. Once combined, add the cubed butter and pulse about 10-12 times until you get a pea sized texture.
Add cold water one tablespoon at a time giving a few pulses in between each addition. Once you can pinch the dough together with your fingers and it sticks, that is enough water.
Form the dough into a disk, cover with plastic wrap and place in the refrigerator for at least one hour but up to three days.
Preheat the oven to 425°F. Remove the dough from the fridge. While it softens and comes to room temperature, combine all the ingredients for the peach filling in a large bowl.
Roll the dough out onto parchment paper making a 12 inch circle. Add to a baking sheet. Arrange the peaches in a circular pattern over the dough by layering them one by one, making sure there is about 1 1/2 -2 inches around the perimeter. Fold the dough over the peaches, pinching the overlapping dough so it sticks and no filling is lost.
Beat an egg and add the egg wash to the top of the dough with a pastry brush. Sprinkle with coarse sugar. Bake for 25-30 minutes until golden brown.
Let cool for 20 minutes and serve with ice cream. Enjoy!
The amount of water you need will depend on how the flour was measured. Go in small increments. You don't want an overworked dough.
I like a high peach ratio compared to most recipes. You could get away with four but I highly recommend this ratio. It ends up being about four+ cups of peaches.
Layering the peaches on the dough and making sure they overlap will allow plenty of room for all the peaches to be used up. Don't just lay them flat.
Hope you all are having a happy day!
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