This recipe for Farm-Style Peach Galette is baked in a cast iron skillet. A simple, easy recipe that comes out perfect every time! Feel free to use other stonefruit and bake this on a sheet pan. See Notes.
Peaches are at their sweetest and juiciest right now, dripping with flavor. If you bake one thing this Summer, let it be this Farm Style Peach Galette.
It is a very easy, no-fuss recipe – with no peeling of the peaches, just wash and cut. It takes about 30 minutes of hands-on time before it goes right into the oven. When it comes out, it’s fragrant, deeply golden, bubbly…..and oh so delicious!
To make this even quicker and easier, yes, store-bought pie crust will work here. No judgment!
Ingredients in Peach Galette
Homemade Pie Crust (or use store-bought, frozen in a roll)
- all-purpose flour ( feel free to sub 1/2 whole wheat)
- salt
- sugar
- cold butter
- cold water
- beaten egg (for egg wash) or sub milk, or peach jam
- coarse sugar for sprinkling
Filling
- peaches, perfectly ripe – sliced into ½-¾ inch slices (about 6-7 cups)
- lemon juice
- all-purpose flour
- brown sugar (more to taste)
- vanilla
- ground cinnamon
- nutmeg or cardamom
- salt
Galette Tips
- Feel free to make the galette crust ahead, or even double the recipe, freezing half!
- You can always use store-bought pie crust (in the grocery store’s freezer section), thawing it in the fridge overnight.
- Instead of using an egg wash, feel free to brush peach jam over the baked crust to give it a nice glaze.
Let us know what you think in the comments below!
xoxo
More recipes you may like:
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Simple Peach Cobbler
- Strawberry Rhubarb Cobbler with Orange and Ginger
- How to make Skillet Cobbler!
- Rustic Pear Galette with Walnut Crust
- Easy Apple “Pie” with Pie Crust Cookies
Farm Style Peach Galette
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: baked
- Cuisine: Northwest fruit Pie
Description
A simple old fashioned recipe for Peach Skillet Pie that can be adapted with any fresh fruit, using a standard 10 ½ inch cast iron skillet. Or use a sheet pan!
Ingredients
Pie Crust:
- 1 1/2 cups all-purpose flour, spooned and leveled.
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 10 tablespoons cold butter – cut into 10 pieces
- 1/4 cup cold water, more as needed.
Filling
- 8 medium peaches, perfectly ripe – sliced into 1/2 inch slices (about 6 cups)
- 1 tablespoon lemon juice
- 1/2 brown cup sugar ( more to taste)
- 2 teaspoons vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (or cardamom)
- 1/8 teaspoon salt
- 1–2 tablespoon arrowroot powder or cornstarch
- 1 beaten egg (or milk, or peach jam or jelly)
- coarse sugar for sprinkling
- fresh thyme or garnish
Instructions
- Make the pie crust: Place flour, sugar and salt in a food processor and pulse to mix. Add butter, then pulse repeatedly (15-20 times) until it resembles coarse sand with some larger pea-sized clumps of butter.
- Add the water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water- just until it clumps together.
- Gather up and place on a well-floured piece of parchment, flouring the top as well. Form into a round ball, then flatten into a neat 1-inch thick disk about 7 inches wide. Wrap in parchment and refrigerate 40 minutes. The dough can be made ahead, refrigerated for up to 7 days, or frozen and thawed.
- Preheat oven to 375F
- Make the Filling: Gently rub peach fuzz off the peaches with a terry cloth towel. Slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, arrowroot powder, brown sugar, vanilla, salt and spices, and mix very gently. If you like a juicier pie, as I do, only add 1 tablespoon of arrowroot. Or, for a thicker consistency, add 2 tablespoons.
- Roll the Dough: Place dough on a floured surface and flour the top as well. Roll from the center, out to the edges- while keeping the underneath surface well-floured to prevent sticking. Roll out to about 1/8-¼ inch thick or roughly 14 inches in diameter. Carefully lift pie dough and place in a 10 ½ inch wide cast iron skillet, gently pressing it into corners and sides. Sprinkle the bottom with a tablespoon of flour, this helps the crust not get soggy. Alternatively you can place on a parchment-lined sheet pan.
- Assemble: Spoon in the pie filling, and arrange peaches nicely just in the top middle area where they will show. Dot with a little butter if you like.
- Fold the crust’s raggedy edges over about 1/4 inch or so, just to clean up the edges. Then carefully draw the crust up over the filling, folding and overlapping in the same direction, every 2 inches or so. It need not be perfect.
- Brush the top of the crust with egg wash (or milk) and sprinkle with coarse sugar.
- Bake on the middle rack until deeply golden and bubbly, about 45-55 minutes.
- If the crust gets too brown, lower the heat to 350, or place on a lower rack or cover the edges with foil – this doesn’t usually happen, but every oven is different!
- When done, let rest 20 minutes before cutting into it.
Notes
You can also just bake this on the parchment-lined sheet pan. Bake at 375F- 40-50 minutes.
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 26.1 g
- Sodium: 189.2 mg
- Fat: 15.1 g
- Saturated Fat: 9.1 g
- Carbohydrates: 46.8 g
- Fiber: 3 g
- Protein: 4.1 g
- Cholesterol: 41.1 mg
This was delicious! I actually didn’t use the pie crust recipe as I have a fool proof, amazing one I’ve been using for years. But the peaches turned out perfect and the pan cook is a great idea! Served with haupia ice cream and a splash of aged basalmic vinegar…perfection!
Awesome Phell!
Hello, Do you know if crust can be made gluten free?
Hi Lynne, I havent personally tried it, but my guess is yes, it should work with a gf flour blend? I am guessing though!
Thanks Sylvia I will try GF tonight
Let me know how it goes!
I love to cook and try new recipes but I believe this is the first time my husband has used the Excellent comment. It was absolutely delicious and beautiful. I used Red Haven peaches with the full 1/2 c of flour & sugar. And, yes, I am eating it for breakfast(lunch & dinner also) Glad the smoke has cleared so I can bike off some delicious calories. Also, Inappreciate all your thoughtful comments on the current state of affairs.
Glad you both liked this Karen, and thank you. 🙂
Made this with peaches and nectarines…turned out PERFECT. Will make again and gave this to several of my frieneds.
Brought this to an outdoor gathering and everyone loved it. Served with icecream.
I just made this and it turned out beautifully. Can’t wait to try with other fruits.
This looks like a very delicious pie and I’m ALWAYS glad to find another recipe to use my cast iron skillets. I have just one question. Is there any particular reason why the dough for this crust isn’t chilled before rolling into the crust? In every other technique it resembles many other crust, all which are chilled after forming into a disk after processing it together. I’m assuming it won’t hurt anything to chill it before rolling it into a crust if the crust is made a day or so in advance.
Yes, you can absolutely make it ahead and chill it! My goal here was to create a “quick” recipe that one could whip up in a relatively short time, so I skipped the step, and it surprisingly turned out great. I too have always let dough “rest” beforehand, so this was an experiment and everyone agreed, the crust turned out divine!