This is a pretty summer peach galette with a flaky, buttery pie crust and cinnamon-spiced peaches. So easy to make and way easier than pie, but just as tasty. This simple, fantastic dessert can easily be made with any seasonal fruit you have in your fridge.
You can substitute peaches with nectarine, plums, blueberries, cranberries… you name it. You can also mix fruit with your choice of nuts to add some crunchiness to your pie.
Butter: I like to use unsalted butter; I prefer unsalted over salted because it has better flavor and I can control the amount of salt in my recipe. You could use salted butter if you like juts cut the salt in the recipe if you decided to use salted butter. Make sure your butter is ice cold. I like to cut my butter in cubes and pop in the freezer for 10 minutes before making the pie crust.
Peach filing:I love using fresh peach in this amazing rustic pie and speaking of peach, this is a perfect season of making this pie. You can use any other fruit your heart desires! Nectarine, Plum, blueberries, or even cranberries during the holiday season.
Sugar:I used light brown sugar to coated peaches with, but you can use regular sugar if you don’t have brown sugar in your pantry. Just use less than the initial amount if you’re going to use granulated white sugar instead of brown.
For Pie Crust
- For Peach Filling
- Cut the butter into cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
- Pulse together the flour, sugar, and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse for 20 seconds.
- Add cold milk, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly but will easily hold together when pinched between two fingers.
- Form the dough into a ball, wrap the ball tightly in plastic wrap. Refrigerate the dough for at least 20 minutes.
- Meanwhile, In a large mixing bowl, stir together the brown sugar, corn starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.
- Preheat the oven to 375degree F. Line a large sheet pan with parchment paper. Set aside.
- Place the dough on a lightly floured surface. Using a rolling pin start in the center of the disk, and roll outwards, with firm but gentle pressure. Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick.
- Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough.
- poon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches.
- Brush the pastry with the egg wash and generously sprinkle with granulated sugar.
- Bake for 40-50 minutes, until the pastry is golden, and the peach juices begin to bubble. If the crust begins to brown too quickly, cover with aluminum foil.
- Remove from the oven and allow it to cool at least 15 minutes before serving.
- While still warm, carefully brush the top of the peaches with honey to lightly glaze.
- Serve warm with a dusting of powder sugar or a scoop of vanilla ice cream. Enjoy!