Peach Galette

Hi folks!  Hope everyone is enjoying their summer.  It’s been scorching here in the Midwest, but we’ve managed to keep ourselves cool in one way or another.  Even though turning on the oven in such heat is a cardinal sin, I decided to make a peach galette today as I had some peaches and a frozen pie crust that needed to be used up.  Gotta love the inspiration that can be found on Pinterest these days… I saw this recipe for an easy blackberry pie and couldn’t take my eyes off of it.  See what I mean?

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This slab pie, or galette, can really be accomplished using any fruit you want.  Well, any fruit that would normally be used in a pie.

The steps are pretty simple:

Step 1: Acknowledge your fear of baking and moreover your fear of making the perfect pie crust and purchase a store bought pie crust.  Preheat your oven to 400.

Step 2: Tear off a piece of parchment paper.  Put your dough on it.  Use a rolling pin to roll out your crust to a rough 12” circle.  In the event that your fear of baking is extreme and there is no rolling pin to be found, a wine/liquor bottle may be used.

Step 3: Throw a handful of almonds into your mini-cuisinart and give them a rough chop.  Put them in the middle of your dough circle.  This will absorb any wayward juice from your fruit and will add a subtle crunch to your galette.

Step 4: Mix your fruit of choice with a 1/4 cup of sugar and 1 heaping teaspoon of cornstarch.

Step 5: Put the fruit into the middle of your dough circle on top of the almonds, leaving about 3” of dough on all sides.

Step 6: Fold up the dough, pinching to secure.  Beat one egg with a tablespoon of water and brush the egg mixture on the crust.

Step 7: Sprinkle crust with granulated or turbinado sugar.

You should have something resembling this:

Slide her into the oven (on a baking sheet) for 35 minutes.  Keep an eye on the crust so it doesn’t get too brown.  After 35 minutes:

I’m off to the store to get some vanilla ice cream.