I am embarrassed to admit it. I’ve never made a homemade pie with the exception of pizza. But, that’s not dessert. Pie is one of those desserts that seems daunting. You have to get the crust just right to fit into the fluted pan and if you mix the dough too much, it’s tough and not flaky. What if the filling flows over the pan and you’re left with a gooey mess in your oven? I have pie anxiety.
I kept seeing beautiful pictures of galettes on Instagram and Pinterest during the pandemic and thought, “how hard can it be”? It turns out, it’s really not that hard.
My husband is the pie guy in the family. A scientist by trade, he likes to measure every ingredient down to the tiniest tincture before he puts anything in the oven. He’s turned out everything from apple to pumpkin mince pie over the years with ease, while I just watched in awe and eat.
I tend to “wing” most of my meals. A pinch of oregano here, a dollop of mustard there. This is the way my mother cooked- no recipes required. But, being in a food field where people want to know calorie, carb and fat counts, I’ve learned the art of recipe writing and following. And obviously, to write a cookbook, you have to write the recipes! https://www.amazon.com/Healing-Gout-Cookbook-Anti-Inflammatory-Recipes/dp/1646114469
The beauty of the galette is that it’s a little of both. While the ingredients for the crust should be fairly exact, the execution of the dough is not. As you’ll see- it’s perfectly imperfect. Now that’s my kind of pie!
You can use just about anything in a galette, but since it’s summer and peach season, I had to make peach. I bought the peaches at https://www.countryfreshfarmmarket.com/ where you can find just about any fruit, herb, delightful cheese, beer or wine. Their produce is amazing and it’s important to me to support a local store. Below is the recipe for this delightful summer treat. I found the recipe for the dough (AKA Pate Brisee) in the Martha Stewart Pies & Tarts cookbook https://www.marthastewart.com/1502266/pie-recipes
The recipe below will make 1 galette.
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. white sugar
1 stick cold butter, cut into small chunks
1/4-1/2 cups water
3 ripe peaches, cleaned and sliced
1 tsp. ground cinnamon
1 Tbsp. brown sugar
- Combine the flour, salt and sugar in a mixing bowl. Add the butter using a pastry cutter (or fork) until the mixture is a course meal with pieces of butter remaining.
- Add water slowly over the mixture and continue to blend until it begins to hold together. If the dough is too dry, add a tsp. or so of water until a soft ball forms.
- Wrap the ball of dough loosely in plastic wrap and press into a disc shape.
- Refrigerate the dough for at least one hour before using.
- Place the peaches, cinnamon and brown sugar in a small bowl and toss.
- Once ready to make the galette, turn your oven to 400 degrees.
- Roll the dough out on a floured surface into the shape of a rough circle. It will be roughly 8-9 inches.
- Place the dough onto a baking sheet or greased baking pan prior to adding the fruit.
- Evenly distribute the prepped peaches onto the dough, then fold over the edges about an inch in.
- Bake the galette for 25-35 minutes until the crust is golden brown and the peaches are bubbly.
Makes 6 slices.