Peach and Raspberry Galette
Fresh peaches make this "crusty cake" outstanding.
Servings: 8
Calories: 182kcal
Ingredients
Filling
- 4 peaches
- 1 tsp. vanilla extract
- 2 tbsp. sugar
- 1 tbsp. lemon juice, fresh
- ⅛ tsp. salt (pinch)
Crust
- 8 tbsp. butter (1 stick), cold
- 1 ¾ c. flour
- ¼ c. water, cold
- ¼ c. sugar
- 1 tbsp. flour
Garnish
- ½ pint raspberries
- 1 tbsp. powdered sugar (optional)
Instructions
- Peel and slice the peaches over a wide bowl to catch the juices.
- Add to the bowl the vanilla, sugar, lemon juice, and salt. Set aside.
- Cut the cold butter into small cubes (about 1/4 cubic inch), and place in a small bowl.
- Add the flour and sugar. Use a pastry blender or fork to cut the dry ingredients into the butter, so that the butter is coated with the flour and sugar.
- Pour the cold water over the mixture and combine until the dough can be shaped into a ball. It won't be smooth and perfect; that's okay.
- Wrap the dough in plastic and chill for an hour or more.
- Cover your working surface with a dusting of flour. Roll out the dough into a large circle, about 2-3 inches larger than your pie plate.
- Position the rolled out dough over the pie plate so that the dough hangs evenly over the rim.
- Sprinkle 1 tbsp. flour over the dough in the pan. Arrange peach slices in a circular pattern atop the dough, then pour in the juice.
- Fold the edges of the crust up over the filling to form a shell, leaving the center of the pie open.
- Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
- Remove and cool a bit. Add raspberries to the top of the filling. Sprinkle the galette with powdered sugar, if desired.
- Serve warm with vanilla ice cream and additional raspberries.
