Description
A recipe for Peach Galette that is baked in a cast iron skillet. It can be adapted with any fresh fruit, using a standard 10- inch cast iron skillet. Or use a sheet pan!
Ingredients
Units
Pie Crust:
- 1 1/3 cups all-purpose flour, spooned and leveled.
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 8 tablespoons cold butter – cut into 10 pieces
- 6–8 tablespoons cold water, more as needed.
Filling
- 1 1/4 lbs fresh peaches
- 1 tablespoon lemon juice
- 1/4 cup brown sugar (more to taste)
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (or cardamom)
- 1/8 teaspoon salt
- 1 tablespoon flour, cornstarch (or arrowroot)
- optional egg wash– 1 beaten egg with a tablespoon of water (or milk, or peach jam or jelly)
- Optional coarse sugar for sprinkling
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 cold water, and continue pulsing, just until the dough clumps together and forms a shaggy ball. You may need or less water or more water- use just enough 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.
- 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, flour, brown sugar, vanilla, salt and spices, and mix very gently.
- Preheat oven to 375F
- 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 13-14 inches in diameter. Carefully lift pie dough and place in a 9-10 inch 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 it 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. 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 the optional egg wash (or milk) and sprinkle with coarse sugar.
- Bake on the middle rack until deeply golden and bubbly, about 45 minutes.
- When done, let it rest 10 minutes before cutting into it.
Notes
Nutrition
- Serving Size: ⅛ piece
- 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