We’re coming to the end of a wonderful peach season here in South Carolina. Today, I am sharing how to make a Peach Galette.
A week or so ago, I picked up a half a peck of peaches that had been freshly harvested. The peaches were so ripe and juicy.
A few of these beautiful peaches were set aside for this beautiful dessert recipe and the rest I made into a batch of jam.
Peaches are one of the most beloved fruits that grace the table in countless summer Southern dishes ~ Southern Lady Magazine
Peaches are very highly regarded in the South. We even have a few terms of endearment using the word peach. “Pretty as a peach”, “You’re a peach” or simply calling someone “Peaches” to name a few.
TIP: If you have peaches that aren’t quite ripe, did you know that you can ripen peaches by placing them in a brown paper bag on the counter?
What is a Galette?
If you’re not familiar with the term “galette”, it’s simply a free form pastry. Think of it as a rustic tart or pie. A galette can be sweet as a dessert or savory made into a meal.
So let’s get cooking on this wonderful peach galette! You’ll find the full printable recipe at the bottom of the post.
Peach Galette with Pie Crust
How to make a Peach Galette
Here’s what you’ll need: Fresh peaches, store bought refrigerated pie crust (or make your own), flour, sugar, cinnamon and egg wash.
Step 1: Preheat your oven to 350°F (177°C). Prepare the peaches. Use a knife to cut around the center of each peach and separate the halves from the stone. Free stone peaches work especially well and are easy to separate. Lay each peach half cut side down and slice into 1/4″ slices. Add the peach slices to a mixing bowl.
Easy Peach Galette
Step 2: Next, add the flour, sugar and cinnamon to the sliced peaches and gently turn with a spatula to coat the peaches.
Step 3: Line a baking sheet with parchment paper. Lay out the pie crust on the baking sheet and add the peach mixture, arranging slices to leave approximately a 2″ boarder of crust that can be folded over. Fold the edges of the crust up over the peach mixture and pinch the edges into place.
How to Fold a Galette
Step 4: (Optional) Prepare an egg wash by beating one egg in a small bowl with a teaspoon of water. Use a pastry brush to brush the egg wash onto the pie crust edges to give a glossy finish during baking.
Bake the peach galette for 1 hour or until the crust is golden brown.
This dessert is best served warm with a dollop of whipped cream or a scoop of ice cream.
This recipe has been shared at the Weekend Potluck
- 4-5 Ripe Peaches (free stone peaches work best and are the easiest to work with)
- 1/2 c Sugar
- 1/2 tsp Cinnamon
- 1/4 c All Purpose Flour
- 1 Unbaked Refrigerated Pie Crust (I used store bought)
- 1 Egg
- 1 tsp Water
Preheat your oven to 350°F
Begin by preparing the peaches. Using a knife, cut around the center of each peach and separate the halves from the stone pith. Lay each peach half cut side down on a cutting board and slice into 1/4" slices.
Add the peach slices to a mixing bowl.
Next, add the flour, sugar and cinnamon to the sliced peaches. Gently turn with a spatula to coat the peaches evenly.
Then, line a baking sheet with parchment paper.
Next, Lay out the pie crust on the baking sheet and arrange the coated peach slices to leave approximately a 2" boarder of crust.
Lastly, fold the edges of the crust up over the peach mixture and pinch the edges into place so that they do not separate during baking.
Next, make an egg wash by beating an egg together with the water and brush the crust.
Bake the galette for 1 hour, until hot and bubbly and the crust is golden brown.
Allow the galette to cool for 20 minutes before serving.
Serve with whipped cream or a scoop of ice cream, if desired.
Amount Per Serving: Calories: 221 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 99mg Carbohydrates: 39g Fiber: 3g Sugar: 24g Protein: 4g