The season’s golden fruit shines in this delicious fresh summer peach galette. Sliced peaches + a handful of simple ingredients are wrapped in rustic sweet and buttery crust. This hand pie is the best of the best!
Galettes are my favorite pies. Easier by far than their dished counterparts, galettes are a rustic and hand-folded, open-faced treats. They are so simple, and so satisfying. This fresh peach galette will fast become a favorite summer staple that you will want to make again and again.
What you will need to make this fresh summer peach galette:
All purpose flour
Salted butter
Salt
Granulated sugar
Cold water
Fresh peaches
Dark brown sugar
Fresh squeezed lemon juice
Cornstarch
Cinnamon
Nutmeg
The Crust
This crust is the same one that appears in my Fresh Strawberry Galette. It’s absolute perfection. The simple ingredients create a buttery + sweet crust every single time, and it is so easy to make. You can double it and freeze half for use at a later date, or make two pies and give one away (the recipient would be the happiest EVER).
The Filling
Fresh fruit is the only way to go with this galette. I sliced up almost ripe peaches, and they baked up beautifully. Fully ripe peaches would be just as great. You want the peaches cooked and soft, but not mushy. Always start with the lesser of the time suggestion for baking, as you can always add more time. If you feel that your fruit needs more time but your crust is done, simply makes a dome out of tinfoil to keep the crust from browning further while the fruit continues to cook and soften.
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you love this fresh summer peach galette as much as my family did! It will most certainly be on repeat during these warm vacation months.
If you made it and loved it, I would very much appreciate a review, as this helps other viewers find and love the same recipes you did! 😊
XO,
Heather
Fresh Summer Peach Galette
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- ⅔ cup salted butter, cold and cut into cubes
- 3 tablespoon granulated sugar
- 5-6 tablespoon cold water
- 2 large peaches, pitted and sliced
- ⅓ cup packed dark brown sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg, beaten, for egg wash
- Raw sugar for dusting, optional
Instructions
- To make the crust: Place flour into a mixing bowl with the sugar, and the paddle attachment. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour / sugar mixture. Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky.
- To make the filling: combine all ingredients into a bowl and toss until incorporated. Roll dough out on flat surface that has been dusted with flour. Roll out in a circle that’s about 10-12 inches wide all around. Spoon peach mixture into middle of the pastry, leaving about 3 inches of the edge for folding. Gently move around the crust and fold it in to just about an inch over the peaches, leaving the middle of the galette open. Keep folding the next part on top of the previous part, and so on until the entire crust is folded inward. Brush with egg wash and sprinkle with raw sugar.
- Bake at 350° for 30-35 minutes, or until middle is bubbly and edges are a nice golden brown. Allow to cool slightly before serving.
- Top with whipped cream or ice cream if desired. Served 6-8. Store covered in the refrigerator for up to four days. Enjoy!
Ellen Murphy says
Before adding fruit move pastry to baking sheet to assemble. Easier than moving fruit filled unbaked pastry😉
Heather Templeton says
Oh good add! Thank you!! 🙂