butter crust

A pretty Summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. Easier than pie, but just as tasty, this simple, sweet dessert easily adapts to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberries… you name it!).

Summer Peach Galette

(1 stick) very cold unsalted butter

all-purpose flour,

Tbsp organic cane sugar

tsp fine grain sea salt

Tbsp apple cider vinegar

water

(about 4 medium) peaches, sliced¹

(packed) light brown sugar

lemon

tsp pure vanilla extract

Tbsp arrowroot starch²

tsp ground cinnamon

ginger

fine grain sea salt

jelly

egg egg sugar

Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.

Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.

Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.

Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.

Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.

All-Butter Pie Pastry:

Prepare the pie pastry

Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.

Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.

Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.

Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.

Prepare the brown sugar peach filling: In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.

Assemble the galette

Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.

Brush the pastry with the egg wash and generously sprinkle with the demerara sugar.

Bake for 40-50 minutes

, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!

Peach Galette:

I'm making this tonight for probably the 4th or 5th time and realized I never sent you a review.  While I've only cheated and bought my crusts in the interest of time, one day I hope to make yours.  I absolutely love the filling mixture - lemon, ginger, cinnamon, sugar.  I could eat that alone!  Thank you for sharing.  It's peachy goodness and summer dessert perfection.

Wonderful recipe! I added a little lemon zest for extra lemon flavor. Everyone loved it - will definitely make this again!

Great recipe! I didn’t add the ground ginger because I didn’t have any on hand but it still came out yummy!

Hi! I’m so excited to make this! Do you think I could assemble the galette in advance and refrigerate until I’m ready to bake? Maybe pull it out of the fridge 30-60 minutes before baking?

Yum I love making galettes especially in the summer / so easy and such an impact !!!!!

This was delicious and the recipe was as it said simple and delicious!  It wasn't overly sweet and my family loved it!  Thank you for an amazing recipe!  I definitely be making this one again!

Made this tonight for a dinner party and it was delish. Have to admid that I used my favorite galette dough x1.5 and then made 2 galettes. The peaches were great. The sugared crust yummy. Everyone loved. I arranged my fruit vs dumping it in (which I do for apples) and it was so pretty.

This is hands-down the Best Apple Pie ever. The filling is loaded with just the right amount of apples and sweetness. The flaky butter crust is unbelievably delicious. Dough can be prepared ahead of time.

Best Apple Pie with Flaky Butter Crust

all purpose flour

tsp table salt (fine)

TB sugar

butter

lbs granny smith apples

TB all purpose flour

apple juice

sugar

brown sugar (tightly packed)

tsp vanilla extract

cinnamon

nutmeg

coarse sugar (for topping)

cinnamon (for topping)

Combine

Prepare the Dough: In a large bowl, combine flour, salt, and sugar. Using pastry cutter or clean hands, cut in butter until dough mixture resembles coarse crumbs, with small pea-sized butter chunks in the dough. 

Form dough

Add 1/4 cup of the ice-cold water, and gently knead until dough comes together - if needed, add 1 TB at a time of additional cold water as needed, just until mixture is pliable and when you pinch the dough, it holds together - not crumbly nor too sticky. Work dough as sparingly as possible. Small chunks of butter should still be visible in the dough.

Form Dough Balls

Divide into 2 even dough balls. Press them into discs with smooth edges, wrap them in plastic, and chill until ready to use (preferably at least an hour, up to overnight.)

Roll Dough

Take dough discs out of fridge; if it&#39;s too firm to roll, let it rest at room temperature 5-10 minutes or until it&#39;s malleable but still cold. On a lightly floured surface, roll first disc to fit bottom and sides of a 9&quot; pie pan, with 1/2&quot; overhang evenly beyond pan edges, trimming as needed. Roll the other disc to fit over top of pie pan with 1&quot; overhang all around edges. Cover with cling wrap and place both crusts in fridge.

Make Sauce

Preheat oven to 425F, with rack on lower middle position. Peel and cut apples into 1/4&quot; slices. Melt butter in a saucepan over medium-low heat. Stir in flour. Add juice, both sugars, vanilla, cinnamon, and nutmeg. Bring to a low boil stir well, and remove from heat.

Assemble Pie

In a large bowl, combine apple slices with most of the warm butter-sugar sauce, reserving about 1/4 cup for brushing over top crust.

Seal

Gently transfer apple pie filling into the prepared pie pan, forming a mound.  Place top crust over filling and tuck excess edges of top crust under excess edges of bottom crust. Pinch or use fork to crimp very tightly all around edges to ensure a tight seal.  Cut several slits in top crust.

Brush Topping

If needed, add little water or apple juice to reserved 1/4 cup butter-sugar sauce, to thin it out just a bit. Brush evenly over entire top crust. Sprinkle coarse sugar generously in an even layer over crust. Sprinkle a pinch of cinnamon on top, if desired.

Bake Pie

Place pie on a baking sheet and bake 15 minutes. Then reduce oven to 350F and bake about 50-55 minutes, or until top crust is golden brown and crisp. Check halfway through bake time - if edges are browning too quickly, use a pie crust shield or tent loosely with foil.

Cool and Serve

Cool completely before serving. Cooling on counter overnight is best.  Enjoy...it is totally worth your work!

https://content.jwplatform.com/videos/iE77RQF1.mp4

This is hands-down the Best Apple Pie recipe. The filling is loaded with just the right amount of apples and sweetness. The flaky butter crust is unbelievably delicious. You will not regret a single bite…

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Summer Peach Galette

Best Apple Pie with Flaky Butter Cr...

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The most viewed butter crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Summer Peach Galette

Best Apple Pie with Flaky Butter Cr...

The most viewed butter crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine