Easy Peach Galette Recipe

5 from 2 votes

This Easy Peach Galette is a rustic, free-form pastry that lets sweet, juicy summer peaches shine - all wrapped in a perfectly golden, buttery crust with minimal effort and maximum flavor. It's the stunning yet simple summer dessert that pairs beautifully with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Keyword easy peach galette, semi-homemade galette

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 327kcal

Author Sue Ringsdorf

Ingredients

1 pie crust - store-bought or homemade crust
3 medium peaches - sliced thin
1/3 cup sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
a big squeeze of lemon juice
egg wash - combo of one egg and a little water
ice cream to serve

Instructions

Prep peaches. Slice peaches into thin slices. Place in a bowl, and add vanilla, sugar, cinnamon, cornstarch, and a big squeeze of lemon juice. Stir and let the peaches sit for about 30 minutes or so. The peaches should get juicy and slightly thickened.
3 medium peaches, 1/3 cup sugar, 2 Tablespoons cornstarch, 1/2 teaspoon cinnamon, 2 teaspoons vanilla extract, a big squeeze of lemon juice
Roll out pie crust. Roll out the pie crust on a lightly floured cutting board. Transfer to a baking sheet prepared with parchment paper.
You can either use a store-bought pie crust or our homemade All Butter Pie Crust for this recipe.
1 pie crust
Add peaches. Spoon the peach filling onto the center of the pie crust, leaving about a one inch border around the edges – you’ll need that space to fold the crust up and over the filling.
NOTE: You may want to drain off some of the liquid before adding the peaches to the galette. Too much liquid will make the crust soggy and prevent it from crisping up properly.
Fold the crust. Fold the outer edges of the crust up and over the filling, slightly overlapping as you go to create those beautiful rustic folds. Work your way around the entire galette, keeping the peaches tucked neatly inside.
Brush with egg wash. Whisk together one egg with a splash of water to make a quick egg wash, then brush it generously over the folded crust edges for a beautiful golden sheen. Finish with a sprinkle of sparkling sugar for a little extra sparkle and sweetness.
egg wash
Bake. Bake in a preheated 375°F oven for 35-40 minutes, or until the crust is deep golden brown and the peach filling is bubbling and fragrant. Remove from the oven and let the galette rest for 10-15 minutes before slicing — this allows the filling to set up slightly for the perfect slice!
Serve. Serve slices of the peach galette with a couple dips of Homemade Vanilla Bean Ice Cream.
ice cream to serve

Notes

You can make the pie dough up to 2 days ahead and keep it wrapped in the refrigerator until ready to use. The galette is best served the same day it's baked while the crust is at its flakiest - but leftovers stored at room temperature are still delicious the next day!

Nutrition