Peaches are my hands down favorite fruit with blackberries coming in a close second. Every Sunday when I put in my Produce Box order this summer, I would hope there was an opportunity to “add-on” peaches. There was a specific time where I misjudged what a quart meant but the misjudgement resulted in lots of frozen peaches for the rest of the year.
Peaches have always been put into cobblers in my family so this summer was time to try something different. First attempt was a galette based on this recipe.
Straight-up yummy and crisp with the peaches maintaining their shapes better because the peeling was left on. The crispness didn’t last past a day, but even cold, slightly not so firm galette is better than no galette at all I’ve decided.
The next attempt could be labeled epic fail, ugly as sin 2, or a plethora of other words.
Ugly as sin proved it can be delicious. The peaches broke apart slightly in the pie and formed a sweet syrup which then broke down the pie crust slightly. I tried to create the pies using a Pampered Chef device that I either need to retire or practice with greatly. Overall it created a mess, but my kitchen/house/office/car shows I like a mess on a continual basis.
Galette vs. Peach Pie, a juxtaposition of peachy goodness. Hopefully next summer will mean more peaches and more messes.
Galette recipe from Simply Recipes.
Peach Pie recipe
Homemade pie crust using Annie’s Eats recipe
4 peaches cut into slices with peelings removed
1/4-1/2 c. sugar
Mix peaches and sugar together and let rest 1-2 minutes. Use a biscuit cutter to cut pairs of pie crust (1/4-1/2 in. thick) as much as your pie crust can make. Place a small amount of peach mixture (several peaches) in the middle of one of the pieces of pie crust and place another piece of pie crust on top of that. Seal together with Pampered Chef sealer or another tool. If not a “sealing” tool use a fork to seal. Place on a greased cookie sheet and bake at 350 degrees for 12-15 minutes or until slightly browned.