I still can’t believe this came out of my kitchen.
I think I might be turning into a pie person. That feels monumental.
Technically this is a galette, not a traditional pie. But it uses a real pie-style crust — and honestly that’s the part I both love and fear most about pies. Sometimes the crust is the whole show.
At first I didn’t even want to eat it. I almost wanted to preserve it in a shadow box and tell everyone that once, for a brief shining moment, I made this perfect galette. I wasn’t sure I could recreate it, and I didn’t want to risk ruining the memory.
I’m deep in a “give me all the fruit” summer phase. One week it’s fresh fruit desserts; the next it’s something over-the-top chocolatey. Lately I don’t even crave dessert the way I used to, but fruit desserts still hit the right note.
Also, making pastry has become my strange version of nesting. Since we’re moving, I haven’t been able to nest the usual way, so baking and rolling dough is my substitute. It seems silly, but the people around me are definitely happy about it.
Galettes are my go-to because they don’t demand the fussy business of a classic pie: no crimping edges, no blind-baking, no perfect lattice. They’re the lazy person’s pie — and I fully embrace that.
Please be lazy with me.
This galette is also great if you prefer desserts that aren’t overly sweet or rich. I’m in that camp right now, which is a surprising shift for me. I used to think pregnancy — or any big life change — wouldn’t alter my tastes, and I laugh at that now. It turns out our palates can be unpredictable.
It’s just so pretty I wanted to eat it with my eyes first.
Ginger Peach Galette with Almond Crust
4
2 hrs
Pin Recipe
Leave a Review »
Ingredients
Crust (makes enough for two large galettes)
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- 1/3 cup sliced almonds + extra sugar for sprinkling
- For brushing: 1 egg + a few drops of water, beaten together
Filling
- 4 large peaches, sliced into 1/4-inch slices
- 2 tablespoons freshly grated ginger
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Fresh mint for garnish
Instructions
Crust
- Add the flour, sugar, and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar, and water together. Add the cold butter pieces and pulse until the mixture resembles small coarse crumbs. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
- Remove the dough, shape with your hands, and wrap in plastic wrap. This recipe makes enough for two galettes; divide now or after chilling. Refrigerate for 30 minutes.
- After chilling, preheat the oven to 400°F (200°C).
Filling
- Place the sliced peaches in a bowl and stir in the grated ginger. Sprinkle with cornstarch, sugar, ground ginger, and salt. Toss well and let sit for 10 minutes to macerate.
- Roll one portion of chilled dough into a rustic circle about 1/4-inch thick. Transfer to a parchment-lined baking sheet and mound the peaches in the center, leaving at least a 2-inch border. Fold the edges of the dough up and over the fruit to create the galette. Brush the crust with the beaten egg wash, press sliced almonds into the edge, and sprinkle with a little sugar.
- Bake until the crust and almonds are golden, about 40 to 45 minutes. Let cool slightly, then garnish with fresh mint before serving.
Notes
Did you make this recipe?
Tag your photo with #howsweeteats and share it on social media — it’s always lovely to see your versions.
That crust, though…