Great July 4th Recipe: Peach Galette…It’s Easy
Recipe: Peach Galette

Peach season is in full swing, my friends!

This easy to make peach galette is my favorite way to showcase this succulent summer fruit. A galette is a rustic, free-form pie baked on a sheet pan, not in a pie pan. You can use store-bought pie dough or use my simple two-ingredient pie dough recipe to get this luscious dessert on the table in under an hour.

Be wise when selecting peaches, as they can be some of the most contaminated produce on the market. Studies show that 98% of all conventionally grown peaches contain at least one pesticide residue. The USDA Pesticide Data Program found 62 different types of pesticides on conventionally grown peaches, including known carcinogens, suspected hormone disruptors, neurotoxins, developmental toxins, and reproductive toxins.

Almost a third of the pesticides found on peaches are also known to be toxic to honey bees. When it comes to peaches, your choice matters. It’s best to go organic. Not just for your family’s health, but for that of the environment. Find out the quality of your favorite brand of peaches and compare it to others on the market HERE.


1 batch of two-ingredient pie dough or 1 package of store-bought pie dough (with 2 crusts) -simple two-ingredient pie dough recipe: :
6 cups of yellow peaches, skin on, sliced in ½ inch wedges (about 6 to 8 peaches)
½ cup of sugar plus 1 tablespoon of sugar, divided
2 pinches kosher salt
6 tablespoons cornstarch
Juice and zest of one lemon
1 egg
1 tablespoon cream

For the Crust:

Heat the oven to 400 degrees.
Roll the pie dough out to a 14-inch round about a ¼ inch thick — no need for the edges to be perfect.
Transfer to a sheet pan lined with parchment paper and chill it in the fridge while you prepare the peaches. If you are using store-bought dough, you will make two smaller galettes and use half the filling in each crust.

For the Filling:
In a small bowl mix together the salt, ½ cup sugar, and cornstarch.
In a large bowl, mix the peaches, lemon juice, and zest.
Sprinkle the sugar mixture over the peaches and toss them gently.
Layer the peach slices on the dough working from the center outward. Leave a two-inch border.
Fold the dough over the peaches, pleating it where necessary. It’s ok to be messy with your folds. That is the beauty of a galette.
Beat the egg and cream together to create an egg wash. Brush the dough with the egg wash. Sprinkle the remaining tablespoon of sugar on the crust.
Bake for 35 to 45 minutes, until the crust is crispy and golden and the juices released by the peaches are thick and bubbling.
Using a pizza peel or a cake lifter, remove the galette from the sheet pan and let it cool on a wire rack for about 15 minutes. If you don’t own these tools, let it cool on the sheet pan for 20 minutes, then carefully lift it out of the pan using the edges of the parchment paper.
Slice and serve it as is. You can also top it with fresh berries, mint, or with a scoop of vanilla ice cream. Enjoy!

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