Freestone Peach Galette

August is peach season and it’s one of my favourite times of year. This weekend was all about peaches. A galette is kinda like the lazy yet beautiful way to make a pie, it’s rustic and delicious.

Peaches are one of my favourite fruits. Almost every summer my relatives that live in the Okanagan region of BC brings fresh fruit out to Saskatchewan for us to devour! It’s crazy how the taste can be that much better when you get them from BC.

For this recipes I made a basic pie dough and was able to make two galettes. Lucky for me I was able to send one home to Eston for my family to enjoy. I’ve taken pictures of the assembly process when making a galette incase you have any questions.

When assembling a galette crust you need to start with a nice floured surface and floured rolling pin. Roll the dough out to about a 1/4 inch thick and transfer it to a pan lined with parchment paper. The trick I use for that step is using my rolling pin and rolling the dough around it until I can lift it all, then roll it back out onto the pan.

Next I took an 8 inch round cake pan and gently pressed a slight circle into the dough as a guide. It’s time to fill and then fold up your galette and it’s ready for the oven.

Freestone Peach Galette

makes two galettes

Ingredients:

For Pie Dough

• 2 cups all purpose flour

• 3/4 teaspoon salt

• 1 cup Crisco

• 1 egg

• 2 tablespoons water, cold

• 1 tablespoons white vinegar

For filling

• 6 peaches, ripe and sliced even

• 1/4 cup white sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ginger

• 1 tablespoon tapioca

• pinch of salt

Egg wash and glaze

• 1 egg

• 1 teaspoon water

• coarse sugar

• 1 peach, chopped

• 1 tablespoons white sugar

• juice of 1/2 lemon

Instructions:

For Pie Dough

1. Combine flour and salt in a mixing flour. Cut in shortening with a pastry blender or your hands, until mixture looks like coarse crumbs.

2. Beat egg, water and vinegar together. Pout wet ingredients into flour mixture and stir with a fork until combined.

3. Divide dough into two portions and shape into a disc. Wrap and set in fridge for about 30 minutes.

4. Roll out each dough disc on a floured surface to about 1/4 inch thickness.

5. Transfer dough onto parchment lined pan, ready to fill.

For Galette

1. Preheat oven to 375F. In a mixing bowl combine all filling ingredients and toss until all peaches are coated.

2. Line each pie crust with peaches, I started on the outside of circle and worked in. Fold up each side of your pie crust until you have your galette shaped.

3. Mix together 1 egg and 1 teaspoon of water. Brush crust of each galette with egg wash. Sprinkle coarse sugar over crust.

4. Place in oven and bake for 40 minutes or until fruit is soft and crust is golden. While galettes are baking, in a small sauce pan combine ingredients for glaze (1peach, sugar and lemon juice). Cook on medium heat until peaches are soft and juicy. Mash peaches with fork and continue cooking for another minute.

5. Remove galettes from oven when done cooking and brush glaze over the entire galette. Serve warm or let cool completely and store in container.

It sounds like a lot of steps but it really isn’t. Take this summer galette to the next level and serve with ice cream.

As summer starts to wind down I start to get very excited for fall and winter and the amazing recipes I’ve already started to brainstorm. I know that’s a unpopular opinion haha!

So lets enjoy the last few weeks of summer using some of those amazing summer ingredients!

Enjoy!

Recipes and more will always be posted on my Instagram @kaylieped, Facebook page Food Diaries and Pinterest Food Diaries