Let’s talk about laundry, shall we, Ladies? No, I am not going to call you on that basket in your hallway, almost in the laundry room. We all have them.
I am talking about laundry that you get when you have two girls. Two girly girls, who love to dress up and change their outfits 50 times a day. If I had a nickle for every time…. Yeah.
Every time I manage to drag a basket full of freshly washed and dried laundry to the bedrooms, I get surrounded by two giggling creatures who immediately start to pull out pink shirts and skirts from it. They don’t get that excited about a plate of cookies!
I remember, when I was 8 years old, we had a neighbor who’s daughter would change outfits 5 times a day. We called her weird. Now, I am a mom of two girls who can make you dizzy from the constant change of shirt-and-skirt combinations everyday.
Now… we’re weird.
Do you know what else is weird? The fact that I never made a pie worth showing off. My pies, as hard as it is to admit, never looked good. The crust would be either
burnt too crunchy or soggy. While I can go with crunchy ( pun intended.. or not… ), the soggy pie is the worst kind of pie.
It’s August, the Month of Peaches, and this recipe has been haunting me for a while now. I finally gave up and made it.
Someone smack my forehead, why haven’t I made it before?? I mean I know why, but what took me so long to muster up the courage for it? This crust is so unbelievably easy and delicious, the angels were singing while I took the first bite. I have a soft spot for rustic desserts, so I instantly fell in love with this pie, with the fancy name of “galette”.
I didn’t change it a single bit from the original recipe, simply because I didn’t trust my pie-making abilities. But once I starting forming the dough I figured out a trick to make the overlaps easily. Instead of rolling the dough out on a floured surface, I kept it on the same piece of aluminum foil I wrapped it in to chill it. I rolled it out, having my standard 8″ pie dish as a guide and adding about 4 inches in diameter. To make the folded edges, I simply lifted up the foil and and overlapped the dough peeling the foil off. Then just slide the foil with galette on it right onto your baking sheet and bake. Easy!
This pie not only gave me more confidence in the pie or galette department, but magically got my daughters to sit down for a moment. Pink tutus and all.
It’s a magic pie. Go. Make it.
Make it make it make it.
- for the crust:
- 1¼ c all-purpose flour
- 1½ tsp granulated sugar
- ½ tsp salt
- ½ c or 1 stick butter, cubed and chilled
- 4 to 6 Tbsp ice water
- for the filling:
- 2 large peaches, pitted and sliced into ¼" slices
- 3 Tbsp granulated sugar
- 1 Tbsp all- purpose flour
- ½ tsp vanilla extract
- 1 tsp butter
- for egg wash:
- 1 large egg
- 2 - 3 Tbsp granulated sugar for sprinkling
- To make the crust: place all dry ingredients ( flour, sugar and salt ) in food processor and pulse few times.
- Add chilled butter and pulse until the mixture resembles coarse crumbs.
- Drizzle in the ice water, until you will see the dough forming.
- Turn your dough onto a surface, lightly dusted with cornstarch. This will help with stickiness without adding more flour to the dough and making it tough later.
- Do not knead the dough, but gently form into a round disk.
- Place on a large piece of parchment paper or aluminum foil and wrap it in it.
- Chill in refrigerator for an hour.
- In the meantime, make the filling: place sliced peaches in a medium mixing bowl, sprinkle with flour and sugar.
- Gently toss to coat.
- Drizzle with vanilla extract. Set aside.
- Preheat your oven to 425 degrees and place the rack on the middle position.
- Take your dough out of the refrigerator and uncover but keep it on the paper.
- Roll it out into a circle slightly bigger than your standard 8" pie dish.
- Place the filling in the center, arranging the slices as desired.
- Place pieces of the additional teaspoon of butter on top of the filling.
- Lift the edges of your crust and overlap. You can slightly lift the paper up and fold the crust, making sure not to cover the filling entirely.
- Brush the edges with egg wash and sprinkle with sugar.
- Brush the visible peach filling. Note: You will have some egg leftover.
- Place the paper with your galette on a baking sheet.
- Bake for 18 - 22 minutes, until the edges are nice and golden brown.
- Let the galette cool on a baking sheet for few minutes, then carefully slide the paper with it onto a cutting board. Cool additional 15 minutes.
- Slice and serve dusted with powdered sugar or vanilla ice cream.
While I still can’t call myself an avid pie-maker, I think this is a pretty good start. What do you think?