Peach Apple Galette
A rustic pie filled with peaches and apples. Perfect for late summer and early fall!
It may be September, but I’m in complete denial that summer is coming to a close and I’m holding on to as many warm fun-filled sunny days as I can. That being said, I also love fall. And I know that once the leaves start changing and the weather cools off, I’ll be thrilled.
This peach galette says everything about my feelings right now, with one foot still in summer and the other foot looking ahead to fall. Peach season will be over all too soon, but apple season is just getting started!
I first baked this galette last summer at about this same time and fell in love with the combination of peaches + apples + cinnamon. Why didn’t I think of pairing these two seasonal fruits together before? They’re perfect!
This year I vowed to make it again and share it with you, and so here you are! Just 6 essential ingredients and so easy to throw together for any occasion. Serve it with whipped cream or vanilla ice cream, and enjoy a little bit of summer and fall in every bite.
baking tip:What is a galette?
Galette is a french name and refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary greatly in size, and are typically easier to prepare. Also known as a crostata (Italy).
Peach Apple Galette
- One single-crust pie crust recipe
- 2 large peaches , peeled and thinly sliced
- 2 large apples , peeled and thinly sliced
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 large egg + 1 tablespoon water , for egg wash
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Ice cream or whipped cream , for serving
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll out the pie crust to a rough 12 inch circle.
- Toss together the peaches, apples, sugar, flour, and cinnamon. Dump into the center of the circle, leaving a 2-inch edge.
- Fold the edges of the pie crust up and over the filling. Brush crust with egg wash. If desired, sprinkle crust with cinnamon sugar topping.
- Bake 30-35 minutes until golden brown. Serve hot or at room temperature. Top with ice cream or whipped cream, if desired.
- Feel free to use your favorite pie crust recipe. Store-bought pie crust is also a great time-saving option!
- Since apples are naturally more firm than peaches, try to use peaches that are still a little firm for even baking and texture.
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