Where has the summer gone?! For those of you on a school schedule (or married to a teacher on a school schedule) this means class is back in session and thus the normal day-to-day routine. It's a confusing time of year because the mornings are crisp and have you reaching for a cozy sweater and by mid-afternoon it is sweltering hot! For my husband Dan, this week signals new faces. class-room bells and Sunday afternoon prep work. But for me, the summer wedding season is just as busy, if not more so. Anyone else with these conflicting emotions? Not wanting summer to end yet also wanting to reach for that fall candle? Or is that just me?
This peach huckleberry galette is the best of both worlds. It's savoring the end-of-summer sweet peaches while giving a warm hug to the holiday pie season. After perfecting my fool-proof pie crust recipe, I tend to make more pies these days. Unlike the labor-intensive traditional pie method, however, a galette is super simple and easy to whip together - and dang pretty if I do say so myself! All you need is barely ripe peaches, a homemade or store bought pie crust, a few pantry staples and a light sprinkling of the last of your precious huckleberries (if you are willing to part with them).
Let's get started shall we?
- 1 homemade or store-bought pie dough (see my recipe below)
- 3 barely ripe yellow peaches, thinly sliced
- 1/4 C huckleberries (optional)
- 3 T sugar
- 1 T flour
- 1 t cinnamon
- 1 T butter, cubed
- 1 t lemon juice
- Vanilla ice cream (optional-kinda)
- 1 egg wash (1 egg + 1 T water whisked together)
- Turbinado sugar (sugar in the raw) for sprinkling
1. Pre-heat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In a medium-sized bowl, combine sugar, flour and cinnamon. Add in peaches and stir until well coated. Set aside.
3. Roll out pie dough into a 12" circle. Carefully transfer dough to baking sheet with a rolling pin. Don't worry if dough hangs over the edge - we will fix that in a minute.
4. Take your coated peaches and arrange in a circle, layering one on top of the other, working from the outside in to form a 6" circle. Or, for a more rustic look - pile the peaches in the middle of the dough, leaving around 3" of dough on the outer edge.
5. Sprinkle huckleberries, lemon juice and pats of butter on top.
6. Start folding the extra dough over the peaches to form a crust. Keep folding each section over the last until you have made your way around the entire circle.
7. Brush the egg wash over the crust. Sprinkle with turbinado sugar.
8. Bake for 25-30 minutes or until crust is nice and brown and juices are bubbling.
9. Allow galette to cool and serve with ice cream.
Perfect Pie Crust
- 3 C Flour
- 3/4 C (1 1/2 sticks) Butter, room temperature
- 3/4 C Vegetable shortening
- 1 whole egg, beaten
- 1 t Salt
- 6 T Ice water
1. In a stand alone mixer, food processor or large bowl - work in butter and shortening into flour until it resembles a coarse meal.
2. Slowly add in egg into flour mixture. Stir gently to combine.
3. Add in water and salt and mix until dough forms. Knead slightly and form into ball.
4. Allow to chill for 30 min to an hour before use
*Note this recipe makes 2 crusts. You can freeze half the dough for later!
- It's best not to use peaches that are too soft. Barely ripe peaches tend to hold up better.
- The sprinkling of turbinado sugar is optional but totally worth it for an extra crunchy crust!
- Feel free to mix up to combinations. Substitute huckleberries for blueberries or blackberries. Uses thinly sliced apples in the fall! Or even better, make mini galettes to share with your friends!