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An old fashioned, Farm Style Peach Galette baked in a skillet. A simple, easy and fast recipe that comes out perfect every time! |

Farm Style Peach Galette

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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!


Units Scale

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.


  • 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
  • 12 tablespoon arrowroot powder or cornstarch
  • 1 beaten egg (or milk, or peach jam or jelly)
  • coarse sugar for sprinkling
  • fresh thyme or garnish


  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375F
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Brush the top of the crust with egg wash (or milk) and sprinkle with coarse sugar.
  10. Bake on the middle rack until deeply golden and bubbly, about 45-55 minutes.
  11. 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!
  12. When done, let rest 20 minutes before cutting into it.


You can also just bake this on the parchment-lined sheet pan. Bake at 375F- 40-50 minutes.


  • 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