FOOD HOLIDAY: The Easiest Peach Pie Is A Galette
It’s National Peach Pie Day, peaches are in season and there’s no reason not to make a luscious peach pie. It’s just fresh peaches and a bit of sugar in an easy, handmade crust.
If you’re not a natural pie baker, there’s a simple way to do it that requires absolutely no skill in rolling a crust. It’s a galette, also called a rustic pie or rustic tart.
Galette (gah-LET) is a term with multiple meanings, depending on the category of food. In the pastry world, a galette is a rustic, round, open-face fruit pie. It is flat, with a flaky, turned-up crust that wraps around the filling to creates a “bowl.” It hails from the days before people had pie plates, and the days after that when they were found only the kitchens of the wealthy.
RECIPE: GALETTE AUX PÊCHES, RUSTIC PEACH PIE
McCormick.com—see photo below)
A peach galette. If you don’t want to bake, you can order this one, or send it as a gift, from Frog Hollow Farm. Photo courtesy Frog Hollow Farm.
1. PREHEAT oven to 400°F. Remove the chilled dough from the fridge, discard the plastic wrap and place the dough between two pieces of parchment or wax paper (or you can just use a floured surface).
2. ROLL out the dough into a 13″ circle. Do not force or stretch the dough.
3. TRANSFER the dough to a cookie sheet lined with parchment paper or a Silpat. (The dough can be made in advance and refrigerated until ready to use.)
4. TOSS the peach slices gently with the sugar, cornstarch and salt. Arrange them in concentric circles atop the crust, leaving an edge of 2 inches. Fold over the edge of the dough up, one fold at a time (you should have five folds). Press on the corners to seal the tart.
5. BRUSH the beaten egg white on the 2″ dough border. Bake for 25 minutes or until crust is golden brown. Cool slightly before serving if you want a warm pie. It’s also delicious at room temperature or straight from the fridge.