Cooking Lesson #1055: Open Face Peach Pie Peach Galette

…from the Perspectives’ Kitchen

How you doin’? My homemade from-scratch Open Face Peach Pie (Peach Galette) is a sweet peach filled delight, wrapped in a tender, flaky crust that will melt in your mouth.
 
A Galette is a classic fruit filled French dessert made with pastry. The dough is rolled out flat, fruit is placed in the center, then about 2 inches of dough is stretched up and over the fruit. It is then pinched together to capture the fruit and juices on the inside. It is baked on a flat sheet pan instead of a tart pan or pie plate which makes the galette rather rustic looking rather than finished pie.
 
There are several steps to this recipe (see the recipe below and refer to the ChefSecret), but it’s totally worth it! Especially for that delicious homemade flaky crust. My homemade Peach Galette is super easy to make and is the perfect dessert to enjoy during the hot summer days.
 
Prep time:  30 minutes
Chill time:  1 hour
Bake time:  16 minutes
Yield:  6 to 8 servings
 
Ingredients  
For the crust
1 ¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ tsp salt
½ cup very cold butter cut into small cubes
4 to 6 tablespoons ice water
 
For the peach filling
1 lb. peaches, pitted and sliced into 1/2 inch slices
1 tablespoon cornstarch
¼ cup brown sugar
½ teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
 
2 tablespoons butter cold (for the top of the pie)
 
For the egg wash
1 egg
1 teaspoon granulated sugar
¼ teaspoon cinnamon
 
Directions
To make the crust

1. Fit a food processor with the blade attachment, add in the flour, sugar and salt.
2.  Pulse the ingredients until well mixed.
3. Add cold butter cubes and pulse for about 30 seconds, until the mixture turns into crumbles the size of peas.
4. Add the ice water 1 tablespoon at a time and pulse after each addition. The dough is ready when it just starts to clump.
5. Form the dough into a disk, dust with flour on both sides and wrap in plastic wrap.
6. Chill in the refrigerator for 1 hour.

To make the peaches filling

1. Place the peach slices into a medium bowl, add cornstarch, brown sugar, cinnamon, nutmeg and vanilla.
2. Stir gently with a spatula until combined.

To make, assemble and bake the galette

1. Preheat the oven to 425˚F.
2. In a small bowl, beat one egg and set aside.
3. Roll the chilled dough into a 12″ circle and transfer onto a rimmed baking sheet lined with parchment paper.
4. Arrange the peaches in circles on top of the dough leaving about 2 inches dough border.
5. Add 2 tablespoons of cold butter slices on top of the peaches.
6. Fold the edges of the galette up slightly over the peaches, pinch together to form a seal.
7. Brush the crust with the beaten egg and sprinkle with cinnamon and sugar.
8. Bake for 18-22 minutes or until the crust is golden brown and the peaches are juicy and tender.
9. Let the hot galette rest for 15 minutes before serving.
10. Serve with vanilla ice cream.

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ChefSecret:  Do not over mix the dough! Overworking the dough causes the gluten in the flour to become elastic and the dough may become gummy. We want to keep the dough light, fluffy and chilled. Chill butter in the freezer for about 15 minutes and be sure to use ice water when making the dough. This will produce a delicious crispy texture. You can use other seasonal fruits as a cost effective option. This recipe works well with blueberries, strawberries, apples and rhubarb.

Quip of the Day:  What’s a peach’s favorite type of music? Anything with a good beat, especially fruit pop! 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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