Ready to use up those peaches you bought from the store or the farmers market, but not interested in going through all the hassle of making a peach pie? I HEAR YOU. Make this easy, rustic, freeform peach galette instead! Simply prep a buttery pie crust, fold it over a quick, fresh peach filling, and bake until bubbly and golden brown. Serve with vanilla ice cream and you’ve got yourself a dessert that will carry you through the rest of the summer season.
Easy Peach Galette Recipe
Hello, hello! It has been a while–almost a month, exactly. I hope you’ve been well.
To be honest, life has been chaotic on my side of the screen, and rather than drive myself straight down into The Hole of Burnout, I decided to take a step back from the blog, gather my thoughts, let myself be inspired, work on other projects, and just be present for the summer. And my friends, it was amazing. I’m glad I took the time, and I’m excited to be back. (Things I never thought I’d say, but hey, this is 2021 and we are learning things!)
I’m welcoming us all back to GVD with this fantastic peach galette recipe, which is equal parts a celebration of summertime and ease/imperfection. We aren’t going for anything fancy, here; instead, we are letting this pie’s freak flag fly with a freeform-style crust surrounding a simple, peach-forward filling that highlights all the goodness of this summery produce. Here’s what you can look forward to when you make this recipe:
- A buttery, flaky homemade pie crust (only 4 ingredients!)
- A juicy, fruity filling of fresh peaches and warm spices
- A generous crust-to-filling ratio
- An easy dessert to make for a patio dinner party or a date night in
Best Ingredients for a Peach Galette
Now that I’ve got your attention (hello, easy peach pie!), here are the ingredients you’ll need to make this rustic dessert come to life:
- All-purpose flour
- Butter (unsalted, as always!)
- Fresh peaches (preferably less ripe, so they can hold their shape during bake)
- Brown sugar
- Cornstarch, to thicken the filling
- Cinnamon and ginger, to spice up the filling
- Vanilla extract
- Fresh lemon, for acidity
- Egg wash (1 egg + 1 tablespoon water, beaten), to give the crust a golden sheen
- Turbinado sugar, to give the crust added sweetness and crunch
I’ll bet you have most of these ingredients in your pantry already, and if you’re like me, you bought way too many peaches because you got excited and now need a recipe to make with them before they go bad. You’re welcome.
How to Make an All-Butter Pie Crust
My go-to pie crust recipe is an all-butter pie crust, because it always yields a light, flaky texture and impeccable flavor (I could eat it on its own). All-butter pie crusts have a reputation for being a little more finicky to work with, but since we are using a generous amount of pie crust for this galette recipe, it stays thicker and therefore makes it less prone to tearing and sticking. I highly recommend using a food processor to make your pie crust, since it cuts down significantly on dishes and prep work!
What Type of Peaches Should I Use?
For this recipe, I used organic yellow peaches, but I think any type of peach can work here, including white peaches, Colorado peaches, Georgia peaches, etc. No matter what type of peach you use, I highly recommend using them for this recipe when they aren’t quite fully ripe, so they are easier to slice and will hold their shape better during baking.
How to Serve a Rustic Peach Pie
The great thing about galettes is that, unlike a traditional pie, you don’t need to let them cool completely before slicing. I like to serve this pie warm, in slices, with generous scoops of vanilla ice cream on top. It’s just so, so good, you guys. You can also serve it with fresh whipped cream, at room temperature, cold, for dessert or for breakfast the next morning, or both. Really, you cannot go wrong here.
I hope that your summer has brought you a lot of joy and rest, and if it has also brought you a bounty of peaches to use in a dessert recipe, I hope you are excited that we are gathered here today. Enjoy!Print
A buttery freeform crust surrounds a juicy fruit filling in this simple and delicious peach galette recipe.
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) cold butter, cut into 1/2-inch cubes
- 1/2 cup ice water
- Egg wash (1 egg + 1 tablespoon water, beaten)
- Turbinado sugar, for topping
For the filling:
- 6 fresh peaches, pitted and sliced into 1/2-inch thick slices
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- Zest and juice of 1/2 lemon
- First, make the pie dough: In the bowl of a food processor, pulse together flour, salt and sugar until combined. Pulse in cold butter until the mixture resembles coarse crumbs, then pulse in ice water just until a dough forms (it will begin to gather in the bowl). Transfer dough to a counter; knead a few times to incorporate dough to a smooth mass, then press into a 1/2-inch-thick disc. Cover tightly with plastic wrap; refrigerate 1 to 2 hours.
- Next, make the filling: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, toss sliced peaches with remaining filling ingredients. Let the mixture sit 20 minutes, stirring occasionally.
- Meanwhile, on a lightly floured surface, roll out chilled dough to a roughly 14-inch circle. Top with peach filling, arranging or spooning filling to within 1 inch of the edges. Fold over edges of the pie dough to encircle filling. Drizzle any remaining juice from filling bowl over peaches. Transfer baking sheet to refrigerator to chill for 10 minutes.
- Brush pie dough edges with egg wash, then sprinkle liberally with turbinado sugar. Bake 45 to 50 minutes, rotating halfway through, until filling is bubbly and pie crust is golden brown and baked through. Serve warm or at room temperature.
- Store leftovers tightly covered in an airtight container in the refrigerator for up to 2 days.
- 100% recommend serving slices of this galette with vanilla ice cream.
- No need to peel the peaches for this recipe! The name of the game here is ease, and the peach skin softens considerably during baking.
- You can make the pie crust ahead of time and freeze it! Once you’ve assembled the pie dough, cover it tightly with plastic wrap, then place it in a resealable freezer bag; freeze for up to 3 months. Thaw overnight in the refrigerator until you’re able to roll out the dough. Proceed with the recipe as written.
Keywords: peach pie filling, all butter pie crust, all butter galette crust, rustic pie, crostata pie crust, peach crostata