Ohhhhhhh, lord help me now.
Do you want an AMAZING and easy dessert? One that doesn’t have to look perfect? Here you have it.
But hurry up before peach season is over.
The sweet folks at the Georgia Peach Council, courtesy of Lane and Pearson Farms sent me the MOST DELICIOUS peaches I have ever had. I buy peaches all the time at the grocery store, but these were a million times better. Maybe the ones I get at the store aren’t Georgia Peaches. Regardless, they were the best peaches I have ever had….juicy and sweet..just perfect.
I’ve had bunches of galettes in my day, but I knew I wanted to use my fresh Georgia Peaches. I also wanted to add some tartness..so I threw some cherries in too.
Can I get an AMEN?!?!?!?
Oh and my crust…forgettaboutit. Full of flavor because of the butter and ultra flaky because of the shortening. I think it’s my best yet…defiantly a keeper!
You can take the super easy route and use a pre-made pie crust, but I advise against it..homemade crust is soooooooooooOOOOOOOOOO much better. However it does add more time to the process. So I suppose if you were in a rush, you could take the short cut.
The trick to homemade crust is to make sure some of the butter chunks are still intact. The butter chunks = flaky goodness. See the butter in the in the photo below? That’s how you want your rolled out crust to look like.
I used vanilla sugar in my filling. Click here to learn how to make it. If you don’t have any on hand, you can use just regular sugar.
| Peach Cherry Galette |
- Crust
- 2 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon table salt
- 14 tablespoons UNSALTED cold butter, cut into cubes
- 4 tablespoons Crisco or all-vegetable shortening, cold
- 5 tablespoons ice-cold water
- Wet Filling
- 4 large Peaches (4 cups), un-peeled and sliced into 8ths
- 20 Cherries, pitted and sliced in half
- 1 tablespoon fresh Lemon Juice
- Dry Filling
- 1/2 cup vanilla sugar
- 1/2 teaspoon Cinnamon
- 3 tablespoons Corn Starch
- Egg Wash
- 1 egg
- 1 teaspoon water
- 1/2 tablespoon Demerara Sugar
- Place a large cookie sheet in the oven and pre-heat to 400.(leave the cookie sheet in the oven)
- Place flour,salt and sugar into a food processor fitted with a metal blade and pulse a few times until mixed.
- Add all of the butter and pulse 5 or six more times.
- Add shortening. Pulse until the mixture has pea sized butter and shortening balls in the dough.
- Place the mixture into a bowl.
- Sprinkle the water over the dough and using a spatula, mix the dough until it comes together.
- Form the dough into a disc and place on floured plastic wrap.
- Wrap tightly.
- Place in the refrigerator for 1 hour to overnight.
- In a medium bowl, mix together vanilla sugar, cinnamon and corn starch.
- In a large bowl, mix together the peaches, cherries and lemon juice.
- Sprinkle the sugar/corn starch mixture over the peaches/cherries and stir until all incorporated.
- Place the dough onto a floured piece of parchment paper.
- Roll the dough into a 15″ circle (approximate size).
- Place the peach mixture into the middle of the dough circle, leaving a 2″ rim of dough.
- Fold the dough up over the sides of the peaches.
- Brush the top of the dough with the egg wash and sprinkle with the Demerara sugar.
- Keep the galette on the parchment paper and slide it onto the cookie sheet that is preheated in the oven.
- Bake for 45 minutes
*If you only have salted butter, decrease the salt amount in the crust to 1/2 teaspoon.
*You can use regular sugar instead of vanilla sugar in the filling.
*Feel free to a pre-made pie crust.
*If you don’t have a food processor, you can cut the butter and shortening into the flour mixture with two forks.
I seriously like all those butter chunks! YUM!
This look truly amazing… I love galettes… mainly because I can never get a proper pie crust to look pretty, so this is so much better for the crust-challenged, like me!
Amazing! Love the bitter – let’s me know it’s uber flakey. And your peaches and cherries held up so well – oh how I love Georgia peaches!!
Okay, so clearly I meant butter not bitter 😛
GORGEOUS pics, Leslie!
I have a bushel of peaches sitting in a box in my kitchen right now just begging to be made into a galette.
Gorgeous! Just Gor-Geeee-Oussss!!!!
Looks flaky and yummy that crust 🙂
Fine. I will make my own crust. You happy now?
That looks ridiculously amazing with your butta’ chunks…I want those peaches, like now…there is nothing like a rustic galette!
That Galette looks divine Leslie!
Could you please clarify assembly step number eight?
Sue,
Thank you for your questions on my peach cherry galette.
I removed step #8..it was a duplicate. Thank you for bringing that to my attention.
Also, Demerara Sugar is a coarse sugar that is brown in color with a hint of molasses. Grocery stores are starting to carry it more these days. If you can’t find it, you can always leave it off the crust. It does make a lovely crunch though.
Also what is Demerara sugar?
Oh my! This looks so good!! I love a good galette, I will have to try this with almond flour. Peaches and cherries are such a great combo, and I love how gooey and syrupy they look after baking =D Yum yum yum!
Peaches are on of my favorite Summer foods. Your galette looks perfect!
Amen indeed. It looks amazing. Too bad we are not neighbors: my mango/nectarine ice cream would go SOO well with this. By the way, LOVE the little arrows pointing to all the pockets of butter.
I just love how rustic yet elegant galettes look! This is beautiful and sounds perfect for summer!
This is a wonderful galette, peach is my favorite! Add cherries and it´s almost perfect… almost because here it´s still winter and I have to wait a few months to bake it!