Perfect Peach Galette

I went to the grocery store yesterday…and let me just tell you, the gall of some people!  My four year old still runs head first into walls, but I still think he has more self-awareness than some of the adults in Giant today.

It was pouring outside, and one of the Giant workers was having to collect all of the shopping carts in the parking lot.  This lady gets out of her car and comes up to him with his 10000 cart train and wants a shopping cart from him.  RIGHT THERE!  The man is already struggling trying to maneuver this cart caterpillar, he’s blocking all the traffic, it’s pouring, there’s an abundance of carts in front of the store…and this woman is concerned about grabbing one right then and there?  She wasn’t rude…just unaware of her surroundings and other people’s feelings.  Then, this ladybrings her heaping full cart (I should have taken a picture because it was a mountain of food) to the self check-out lane and slowly scans her items.  Yogurt container by yogurt container.  Lawd help me!

Regardless of these oblivious individuals, I managed to buy some peaches.  They’re still being sold…so I’m still buying them to make another peach galette.  This is a great summertime or early fall dessert.  It doesn’t have a ton of sugar in it, it’s fairly fast, and if pie crust makes you anxious, starting with a galette is the way to go because it doesn’t need to look perfect.  It does require that you make the pie crust in advance though.  The pie crust takes about 10 minutes total.  It has to chill for at least an hour though (and it’s better if it’s longer).

Note that this recipe makes TWO galette pie crusts or ONE full pie crust (that would include a top and a bottom crust, if you’re into that sort of thing).  You can always freeze your second disk and make another one when the moment strikes you.  You’d just defrost it over night.

Now let’s soak of the last few days of summer right!


For the pie crust*:

  • 2 and 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 6 Tablespoons unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening
  • 1/2 cup ice water

*This will make two galette pie crusts

For the filling:

  • 1/8 cup of sugar
  • 1/4 tsp cinnamon
  • Pinch salt
  • 1 tsp fresh lemon juice
  • 3 peaches, cut into 1/2″ wedges
  • 1/8 tsp vanilla extract
  • 1 Tablespoon turbinado sugar, if desired
  • 1 egg, beaten


  1. Make the pie crust in advance: Mix the flour and salt in a large bowl.  Add the cubed butter pieces (make sure the butter is cold…straight out of the refrigerator) and shortening.  Using two forks or a pastry blender, blend the butter and shortening into the flour mixture until mostly combined.  It’s okay if there are visible pieces of butter and shortening.  These pieces = flaky dough, so don’t be alarmed.  Add 1 tablespoon of ice cold water at a time, until the dough starts to stick together.  It should be nice and sticky.
  2. Knead dough for about 3-4 minutes on a floured service until all of the flour is incorporated into the dough.  Form the dough into a 1/2″ disk, wrap in plastic wrap, and stick in the refrigerator for at least an hour or two.
  3. For the filling: combine all of the filling ingredients above, except for turbinado sugar and egg.  Be gentle so your peaches don’t tear apart.
  4. Take your dough out of the refrigerator.  Roll out your dough (about 1/8″ thick) on a lightly floured surface until you form about a 12″ circle (again, the beauty of galettes is that it doesn’t need to be perfect).  Stick the dough on a parchment-lined baking sheet.  Add your sliced peaches (trying not to get too much of the liquid, too, because your peaches will already produce some as they heat up) in some kind of geometric pattern (or just throw them on the crust!), leaving a 2″perimeter for the crust to be folded.
  5. Once all of your peaches are placed on your crust, fold the edges of pie crust so it’s covering 1/2″-1″ of the peaches.  Pinch the edges as you continue your way around the galette.
  6. Mix your egg in a small bowl.  Using a pastry brush, brush your crust with the egg until it’s lightly coated.  Sprinkle turbinado sugar over crust (optional).
  7. Bake at 375 for about 25-30 minutes, until the peaches are bubbly.  Let cool on a wire wrack for 10 minutes before cutting.

Serve right away — plain or with some vanilla ice cream.  It’s obviously best right out of the oven, but I also will nuke it in the microwave for a few seconds the next day and it’s still delicious.


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