Peach Galette

Ripe peaches are sliced, tossed in sugar and a touch of flour then added to a delicious crust with the sides folded in to make a scrumptious peach galette. Perfect for Palisade Peaches in August!

Course Dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories

Ingredients

1 store bought refrigerated pie crust
2 large peaches sliced into wedges 1/4 inch thick
3 Tbsp granulated sugar
1 Tbsp flour
1/2 tsp ground cinnamon
1 Tbsp cold butter cut into small pieces
1/2 tsp vanilla extract
1 tsp raw sugar for sprinkling
1 egg beaten for egg wash

Instructions

Preheat oven to 425 degrees
In a large bowl, toss the sliced peaches with the flour, vanilla extract, cinnamon and granulated sugar until well coated
Cover baking sheet with parchment paper and place the pie crust in the middle. Arrange peach slices in a overlapping pattern in a single layer in the middle of the pie crust forming a 8 inch circle, leaving about 2 inches of pie crust to fold in over the peaches. Dot the peaches with the cubed butter.
Fold the dough edges over the filling in an accordian fashion and brush the dough with beaten egg wash. Sprinkle raw sugar over the crust and filling
Bake at 425 degrees for about 20 minutes until nicely browned. Remove from the oven and let it cool for about 15 minutes.
Serve with vanilla ice cream

Nutrition