I'm making a peach galette today because I just got peaches from Tarheel Too Produce and they're amazingly sweet, juicy, and flavorful. They're delicious South Carolina peaches.
What is a galette, you ask?
Basically, it's a free-form pie. It's not made in a pie pan. The dough is spread out on a baking sheet. And you can shape the dough however you like - oval, rectangle, circle, square. Then you fill it. The filling can be either sweet or savory, but why go savory when you can go sweet? I plopped a sweet fruit filling on top of the dough and then draped the edges over to contain the filling.
First, I'm making a pie crust. You could use your favorite pie crust recipe, but this one is pretty much foolproof and makes quite a nice crust. I ended up with enough to make a rather large galette and an extra crust for a 9" pie which I used for a magnificent chocolate pie. You'll get the recipe for that soon. Trust me. It's worth the wait.
Now, for the crust. Leave room to make ahead of time, since the crust needs to chill for at least 2-3 hours.
Rosie's Pie Crust
3 cups flour
1/4 cup sugar
1 tsp kosher salt
1/3 cup Crisco shortening, cubed and left in freezer for at least an hour
1 1/2 sticks (3/4 cup) cold butter, cubed
8-10 TB cold water
Put flour, sugar, and salt in food processor and pulse to combine. Add cold butter and shortening and pulse about 15 times until you get a coarse mixture. Sprinkle ice water, a tablespoon at a time, over mixture and pulse 3-5 times to combine. You should have a fairly sticky dough. Turn dough out onto lightly floured work surface and knead a few times to bring it all together in a cohesive ball. Place on top of plastic wrap and press out until it's about one inch thick. Cover with plastic and chill a couple of hours, or you can leave it in the fridge overnight.
For the step-by-steps:
Pulse dry ingredients, then add in chilled diced butter and Crisco.
Add in chilled water by tablespoons.
Pulse, until you have a shaggy mass.
And pulse...
Turn out onto a lightly floured board.
Knead a few times until it all comes together in a smooth ball.
Press dough until it's about one inch thick.
Cover with plastic and refrigerate.
Now for the filling:
Peach Filling
6 peaches
1/2 cup sugar
1 TB cinnamon
1 TB cornstarch
juice of one lemon
1 TB vanilla
1 TB grated fresh ginger
heavy cream
turbinado sugar
Peel and slice peaches into wedges.
Combine sugar, cinnamon, and cornstarch.
Sprinkle sugar mixture over peaches and toss to coat.
Add lemon juice, vanilla, and ginger, tossing to coat.
Sprinkle the sugar mixture over the sliced peach wedges and combine.
I use a garlic press for my ginger.
Let the peaches macerate a bit. They only get better tasting.
Remove dough from fridge and let stand at room temperature about 10 minutes to soften a bit. Place on a lightly floured sheet of parchment paper and roll into a 12- x 16-inch rectangle, about 1/8 inch thick. Chill until ready to use.
I had dough left over, which I pressed down, wrapped in plastic, and returned to the refrigerator to use later. Remember that chocolate pie!
Place parchment paper and dough on a baking sheet and layer peach slices on top, leaving about a 2-inch border. Note that you're not pouring all the peach liquid onto the dough. Hold off on that.
Make slices around the border.
Fold the slices up and over, overlapping.
Pour some of the peach macerating liquid onto the peaches. You won't need all of the liquid. Refrigerate the remainder and use later on pancakes, toast, ice cream. So many things you can do with this.
Brush crust with cream and sprinkle with turbinado sugar.
Bake in a 425° oven for 15 minutes. Reduce heat to 350° and bake until golden brown, about 30-35 minutes. Cool 10 minutes on baking sheet, then transfer to a wire rack. Serve warm. Preferably with ice cream.
Rosie is in her happy place.
Take advantage of the peaches now and make this.
You'll be glad you did.
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