This is quite possible, the easiest "pie" recipe I've ever made!Pastry and all.
Well I say pie...but really, the shape is the typical French galette style.No fuss, rustic goodness. And that' how I like my pies!
The most difficult part is waiting for it cook (and cool!) so you can start devouring ;)
This pie / galette is SO good ! It screams 'summer' on a plate!
And in my view, it's the perfect sweet note to end your summer and celebrate the start of Fall.
If you follow me on Snapchat (username BirdsParty), you'll have seen me in action harvesting our peach trees and cooking this recipe! :)
The peaches from our trees are organic, small and not very ripe, but very fragrant and sweet.I used some of the peaches for chutney, and some of it in this glorious peach and raspberry galette!
Easy Organic Peach & Raspberry Galette RecipeClick here for printer-friendly version of this recipe
Ingredients for the filling:
* 1 lb or 1/2 kg of peach chunks * 300 g of sugar* 1 teaspoon of vanilla extract* 3 tablespoons of frozen raspberries
For the pastry:
* 225 g or 8 oz plain flour* 50 g (2 oz) chilled butter or margarine in cubes* pinch of salt* 50 g of chilled lard or white vegetable fat in cubes* 3-4 tablespoons of chilled water* 1 beaten egg* 1 tablespoon of brown sugar with a pinch of cinnamon for decoration
1) Make the filling: Place peaches, sugar and vanilla into a pan and cook until peaches begin to soften. The time will vary depending on how ripe your peaches are.
2) Take pan off the heat, and stir in raspberries. Strain though a colander and reserve the syrupy juices. Set peach and raspberries aside to cool completely (I placed mine in the freezer for 10 minutes because I'm so impatient...).
3) Make pastry: In a bowl mix flour, salt and fats with your fingertips until it resembles breadcrumbs.
4) Add the chilled water and stir with a round bladed knife until it begins to clump together.Then go in with your hands to knead gently for a few seconds to form a dough ball. (Shortcrust pastry doesn't like being handled too much so really, keep the kneading to minimum). Wrap dough in cling plastic wrap and place in fridge for 30 minutes to chill (or again, in the freezer for 15 minutes if you're impatient like me!)
5) When ready to bake, roll out your pastry to a rough 30-40 cm or 1 foot in diameter circle. Line a baking tray with parchment paper, and place your pastry circle on top. Pile the cold peach and raspberry mixture in the center of the pastry, leaving about a 2 inch or 5 cm border all the way around.
6) Fold the borders/edges onto the center to form your galette, and brush with egg wash. Sprinkle with the brown sugar and cinnamon mix for crunch and color.
7) Place in a pre-heated oven at 200 deg. Celsius or 392 Fahrenheit for 30-45 minutes until golden brown. When ready to serve, spoon over a little of the raspberry and peach syrup you reserved from step 2.
Ice cream, cream or custard is always a welcome addition to pie ;)
More Fall party ideas and recipes here.