It has been good year for me, peach wise.
In seasons past, I’ve chosen, without fail, the nastiest tasting peach available – but this year, whether due to careful selection of fruit purveyor(s) or sheer dumb luck, we’ve been enjoying sweet, juicy examples of what a peach should be.
Which brings me to the galette.
Rich has been enjoying the peaches as-is in the morning, but every tasty, juicy bite had put him in the mood for a peach pie, preferably warm and topped with some vanilla ice cream. Well, warm was going to be between him and the microwave, but we had some very nice vanilla ice cream in the freezer and a goodly sized bowl o’ peaches on the counter, so it was time to see what da Google had to say on the subject of peaches and pastry.
Quite a lot, actually, including one recipe from Food and Wine Magazine that I have stashed in my files for another day; but I ended up going with a recipe I found through the BigOven app on my iPhone – mostly because it called for ginger and cinnamon, and I like that in a pie – ermmm, galette.
•1/2 cup Brown sugar
•1/2 cup Sugar
•1/4 cup Cornstarch
•3/4 tsp Ginger
•1/2 tsp Cinnamon
•1-1/4 tsp Vanilla
•5 peaches peeled and sliced – I used 6, but they were on the small side
•2 tbsp Lemon juice
•1 egg white, lightly beaten
Pastry – I used my mighty-fine pie crust, which is perfect for a single crust pie or, happily, a galette. If you plan to make a traditional peach pie, you’ll need enough dough for a top crust, so go with the crust recipe I used for Fruit Basket Pie – mebbe just swap out some butter for some of the Crisco called for.
Back to the peaches.
Heat oven to 375º.
Roll your pastry into a rectangle and place on a parchment lined baking sheet.
Combine the sugars, cornstarch, ginger, cinnamon, and vanilla in a large skillet and melt over low heat. Fold in the peaches and bring to a simmer for about five minutes, just until the syrup thickens a bit. Full disclosure – the BigOven recipe did not say to melt the sugar mixture and then fold in the peaches – just to fold the peaches into the sugar mixture in the skillet, which is what I did, and then went on to melting and simmering. It still worked, but I think adding the peaches to already dissolved sugars is mebbe more better.
Irregardless; once your syrup is thickened a bit, remove from heat and stir in the lemon juice, then spoon onto your pastry rectangle – taking care to leave edges all around that you can fold over.
Pop into the preheated oven for fifteen to twenty minutes, then pull out and brush the dough with your lightly beaten egg white.
Return to the oven for another five to ten minutes until the crust is golden brown.
Remove from the oven and let set for ten minutes or so before serving.
I like my galette plain and at room temperature, Rich likes to toss his in the ‘wave for a bit to warm it, and then top it with ice cream. Either way, it’s (wait for it)…