I’m doing my best to make the most out of all the peaches I picked on the farm. Sooooo…peach galette for everyone!
Today is peach pie day (along with national waffle day), so even though a galette isn’t quite a pie, I figured it was close enough for the occasion. What do you say?
We made this one with fresh peaches and homemade filling, but skipped the homemade crust for a store-bought version to keep things easy. It is Monday after all, right?
– store-bought pie crust
– 4 peaches, sliced thin
– 1/2 cup sugar
– 3 tbsp corn starch
– 1 tsp lime juice
– 1/4 tsp salt
– 1 tbsp cold butter, cut into small cubes
– 1 egg white
– 1 tbsp water
– granulated sugar
Preheat the oven to 375 degrees Fahrenheit.
In the large bowl, mix sugar, corn starch, lime juice, and salt. Add the peach slices and toss gently.
In a small prep bowl, combine the egg white and water and whisk to combine. Set aside.
Place the pie crust on the baking sheet and arrange the peach slices in a circular pattern in the middle. Leave about 2″ of pie crust around the sides for folding in the next step. Dot the top of the peaches with butter cubes.
Fold the sides inward, overlapping each new fold slightly over the prior fold. Lightly brush the crust with egg wash. While the egg wash is still wet, sprinkle with sugar.
Bake for approximately 30 minutes.
Serve with whipped cream, vanilla ice cream, or as is, depending on your mood.
Recipe by Linda Jednaszewski
Styling and photography by Brittni Mehlhoff
There’s still a few more weeks of peach season, in some cases even longer than that, depending on where you live. So what do you say?
Think you’ll make one of these galettes before the summer ends?