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Rustic Peach Galette | Can't Stay Out of the Kitchen | this rustic version of #peachpie is sensational. Every bite will have you drooling! #peaches #WhiteFleshPeaches #peachdessert #dessert #CANbassador #WashingtonStateFruitCommission #WashingtonStateStoneFruitGrowers

Rustic Peach Galette

Teresa Ambra
Rustic Peach Galette is absolutely mouthwatering! These amazing tarts are filled with beautiful white flesh peaches, cinnamon and almond extract for incredibly delicious and spectacular flavor. This is the perfect dessert for company since everyone always loves this scrumptious, fruity dessert and comes back for seconds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Pies
Cuisine Southern
Servings 12
Calories 265 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • 1 Rolling Pin
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 sharp knife to peel, pit and slice peaches
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 pie shells or homemade pie crust for double crust pie
  • 4 cups fresh peaches sliced, peeled
  • 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1 tsp. cinnamon
  • 1 tsp. almond extract
  • 1 tbsp. lemon juice
  • 2 tbsp. unsalted butter sliced in very thin strips
  • 2 to 3 tbsp. 2% milk
  • 2 to 3 tbsp. granulated sugar

Instructions
 

  • Grease a large 18x26” cookie sheet (with edges).
  • Roll out the pastry to two circles, each about 10-12 inches in diameter.
  • Gently place each pastry into greased cookie sheet.
  • Stir peaches with one cup granulated sugar, flour, cinnamon, almond extract and lemon juice in large mixing bowl.
  • Spread peach mixture in center of each crust leaving a two-inch border around the outside of the peaches.
  • Dot each of the galettes with the butter.
  • Gently fold up crust over top of the peaches in an overlapping manner.
  • Brush top crust with milk (a tablespoon or two over each).
  • Sprinkle with sugar (a few tablespoonfuls over each until well covered).
  • Bake at 350° about 45 minutes to an hour or until peaches are fully cooked, syrup thickens and bubbles up thickly through the openings in crust.

Notes

NOTE: You can arrange the peaches in a beautiful pattern, or just toss onto the crust haphazardly—whichever way you prefer.
 
NOTE: I used white flesh peaches.
 
NOTE: You can substitute store-bought pie crust.
 
Peaches courtesy of Washington State Fruit Commission.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 265kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 5mgSodium: 124mgPotassium: 104mgFiber: 2gSugar: 24gVitamin A: 233IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword dessert, peach dessert, peaches
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