Rustic Peach Galette

A unique presentation of flaky, buttery crust, filled with fresh, juicy and delicious peaches. Hints of orange, vanilla and cinnamon round out this perfect Rustic Peach Galette.

Peach pie is one of my favorite pies! For the past 15 years, every summer down at the Cape, I stop at Marion’s Pie Shop and purchase at least two pies; strawberry rhubarb and peach pie. However this year, I only bought the strawberry rhubarb (gosh, was it delicious!) because we had so many other desserts at the house. My family and I are back from the Cape, but I am still yearning for that peach pie! So today I decided to make a galette, which in my opinion, is an easier option to a full pie. Just roll out your dough (or better yet, use a store bought one), add the filling to the middle, fold up the edges, put it on a baking sheet, bake and done!

What is a galette?

A galette is a round or free form single pie crust filled with fruit. The pie crust is then folded partway over the fruit filling and baked on a baking sheet. Galettes are a great way to display seasonal fruit. Although simple, they are beautiful, unique and add a rustic feel to your dessert.

Rustic Peach Galette-Crust Instructions

For an even easier galette, start off with your favorite store bought pie crust. I like using Pepperidge Farm or Pillsbury Pie Crust but any will do. You can also make my simple all butter pie crust if you don’t have a store bought one handy. Just make sure you cut the recipe in half because you only need a single crust.

Peach Filling-Ingredients

Fresh peaches, light brown sugar, orange juice, cinnamon, salt, vanilla, cornstarch.

In a mixing bowl, add sliced peaches, orange juice, cinnamon, salt, vanilla and cornstarch. Mix well.

Add in the the light brown sugar and mix until combined.

For the crust, (I used my simple all butter pie crust) or you can use your favorite store bought shell. If making your own, roll out the shell. Use a large, 9 inch bowl/pie plate and place it over your pie shell. I used a pastry cutter to trim shell into a circle but a knife will do. Transfer pie shell to a baking sheet lined with parchment paper.

Spoon peach filling into the center of the pie shell and fold the layers of the shell over the peaches. Brush with a lightly beaten egg.

Sprinkle turbinado sugar (coarse sugar) over the top of the pie shell.

Bake at 375 degrees for 45-50 minutes, or until crust becomes golden brown and filling starts to bubble. If browning too quickly, cover loosely with a sheet of aluminum foil.

Remove from oven. Let cool on baking sheet. Serve at room temperature or warm. Optional: add a scoop of vanilla ice cream and enjoy!

For other delicious fruit filled desserts try my Cape Cod Blueberry Pie, Strawberry Rhubarb Pie, Fresh Strawberry Pie or “Easy as Pie” Cherry Turnovers.