Make use of those delicious peaches on your counter with this amazing peach galette. This whips up quickly using store-bought pie crust or substitute with your favorite crust recipe! The perfect amount of sweetness but not too decadent!
1eachRefrigerated Pie Crustsset out for about 5-10 minutes
3cupsPeachessliced, about 3 medium peaches
1tsplemon juicefreshly squeezed, 1/4 of a lemon
2tbspsAll Purpose flour
1eacheggwhites only for eggwash
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
Evenly slice your peaches and add them to the mixing bowl.
Add vanilla, cinnamon, flour and both types of sugar to the bowl and gently mix until the flour is all incorporated in the spices and juices.
Carefully unroll your refrigerated pie crust and place it on the parchment-lined baking sheet. If there are any tears or holes seal up any using your fingers topress the dough back together.
Add the peach mixture to the center of the pie crust. If your peaches are very juicy and you have lots of liquid in your bowl, carefully scoop the peaches out leaving behind the extra liquid.
Spread out the peaches on the pie crust, leaving only 1 inch of crust around the edges.
Carefully fold up the crust and crease, Repeat until entire crust is folded up.
In a small bowl, crack an egg only collecting the egg white. Add a splash of water and whisk with a fork. Use a pastry brush to coat the folded over crust with the egg wash mixture.
Sprinkle some granulated sugar over the wet egg wash.
Bake for 30-35 minutes or until crust is golden brown and peaches are soft and tender.
Slice and Serve. 6 large servings or 8 smaller ones.
If your peaches are juicy you may have some of the liquid leaks out while baking, that is perfectly fine! That's what the parchment is for! This will store in an airtight container in the refrigerator for up to a week. Rewarm in the microwave, air fryer or oven.