What a gorgeous rustic beautiful pie this Spiced Peach Galette is! It’s basically a peach pie, without the time consuming blind-baked base and crust, and it shows of the beautiful peach wedges. So quick and easy to whip up too! I’m not sure i would make any other pie now that I have made this!
Spiced Peach Galette, there’s no reason to try and make it look neat, the rustic nature truly enhances the perfect shapes of the peaches within.
Depending on how big your peaches are- or how many you have- you may with to cut them thicker or thinner, bearing in mind you do actually want them to cook down before your pastry burns. I cut my peaches into eighths, leaving them about 1.5cm thick. I thought this worked quite well.
This is a great recipe for using up fruit, if you’re lucky enough to have an abundance. This works well with apples too. You could try nectarines and perhaps even pears if they’re not too soft.
- 1 Cup of Plain Flour
- 1 teaspoon Sugar
- pinch of Salt
- 90 grams Unsalted Butter, COLD, cut into cubes
- 1/4 Cup Iced Water
- 3-4 Large Peaches, washed, halved, stone removed, cut into 1.5cm wedges.
- 1 Tablespoon Cornflour
- 1 Tablespoon Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Allspice (or a combination of Cinnamon and Nutmeg with a little cloves)
- 1 Egg White beaten with a few drops of water
- 1-2 Tablespoons White sugar to sprinkle
- Place the Flour, Salt, Sugar and Butter cubes into a food processor with the blade attachment. Process until fine crumbs form.
- In a slow steady stream, drizzle the Iced Water through the spout of the food processor whilst running until all combined and a ball of dough is formed.
- On a lightly floured surface knead the dough a few times, them press into a flat disc shape and refrigerate covered in gladwrap for at least 30 minutes.
- Meanwhile, cut the peaches into 1.5 cm thick wedges, place in a bowl and coat evenly with cornflour, sugar, salt and spices.
- Preheat the oven to 180 degrees Celsius, fan forced.
- Once the dough is finished refrigerating, roll out on a sheet of baking paper to a round of approx 30cm.
- Score a light 2 inch border the whole way around the pastry round. Fill the middle of the pastry with the peaches, you can arrange concentrically or just randomly for a rustic appearance.
- Fold the sides of the pastry up over the outer edges of the peaches, folding over where required.
- Brush the exposed pastry with the egg wash and lightly scatter the sugar over the top.
- Bake in preheated oven for approx 40-45 minutes being careful not to burn the edges (you can use some aluminium foil around the edges to protect it if it looks like it's going to burn before the peaches have cooked).
- Serve warm with cream or ice cream, or cold on its own.