Fresh peach slices and blackberries are slightly sweetened and piled into a buttery, free form, part-whole wheat pie crust. The perfect dessert for those who are too busy to spend an hour making a perfectly braided lattice crust!
THIS PIE IS SUMMER.
Sorry for yelling at you, I'm just REALLY excited about how freakin' delicious this FRUIT is. Making this galette was like "a slice of peach for the bowl, a slice for my mouth, one for the bowl, THE REST OF THE PEACH FOR MY MOUTH..."
I'm really pretty and ladylike at all times, if you couldn't tell.
You see, the lovely Shana at my neighborhood Glen's Garden Market recently alerted me that all stone fruit is only $2.99/lb for the rest of the summer at both the Shaw and Dupont locations. Um, HOMEGIRL SAY WHAT? You mean I can get alllll these juicy peaches at a steep lil' discount? Sign. Me. Up!
In addition to having a fancy name, a galette is also special because its crust is free form so it's great for people like me who love to bake after drinking a full bottle of wine. While I am very skilled in the art of drunk baking*, I am no master of drunk LATTICE-ING. But I dare you to find one soul who is. I'll wait.
*My first experience drunk baking was sophomore year of college, when my friends and I were post-gaming in my apartment and I took a step outside my room to grab a glass of water. My friends locked me out of my bedroom and would not let me back inside until I baked them chocolate chip cookies. To their surprise, I did as I was told. My life was henceforth never the same.
Didn't find someone who could drunk lattice, did ya? That's what I thought. MOVING ON. The other thing I love about this galette, past the fancy pants name and fact that it's delicious and juicy, is that it's partially whole wheat. That's right, I tossed some white whole wheat flour right on into the crust mixture and nary a soul realized the difference. SKILL, my friends. Skill. And I'm about to school you in my ways, so you best pay attention.
Peach Blackberry Galette
To make this galette, you will need:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 cup (1 stick) unsalted butter, grated, cold
- 1/3 cup ice water + 1 T vodka (don't judge just do it)
- 3 T granulated sugar
- Pinch salt
- 3 large peaches, peeled and sliced into wedges
- 1/2 pt fresh blackberries
- 3 T granulated sugar
- 2 t cornstarch
- Juice of 1/2 lemon
Ok friends, prep work is the NAME of this game. The night before you plan to make this galette (or an hour before, idk, I don't know your life), whip up some crust so we can refrigerate it and let all the flava flavs come together. In a large bowl, whisk together both flours, salt and sugar.
In a separate bowl, grate your butter. You can also dice it into small cubes, but I find that grating it lets me get the butter into smaller pieces that really get into the dough, making the crust even flakier. Like who in the world wouldn't want that? Right. Massage this grated butter into your flour mixture with your fingers until it's well distributed.
Next, grab your ice water with a lil' hit of vodka (adds to the flakiness!) and add it to the dough, a couple of tablespoons at a time, until the dough is shaggy and just comes together into a ball. Wrap your dough ball in plastic wrap, then refrigerate at least an hour before making the galette.
Once your dough is chilled and ready, preheat your oven to 375F and line a baking sheet with parchment paper. Remove your pie dough from the fridge to soften up enough so you can roll it. Peel, pit and slice your peaches, then add them to a small mixing bowl. Dump in your blackberries, then add the cornstarch, sugar and lemon juice. Give it a good stir.
Roll out your pie dough until it is relatively circular and about 1/4 - 1/3" thick. Pile your fruit mixture into the center, arranging as you please but leaving at least a 1" border on all sides. Fold up the edges of the pie dough, pressing to lock in the fruit in place, then mix up your egg wash.
In a small bowl, whisk one egg until the mixture is uniform. Using a pastry brush, paint the egg mixture onto the crust. Sprinkle the whole galette with turbinado sugar, then pop into the oven for 40 minutes. The crust will be golden brown and the fruit will be bubbly. Let cool, then slice and serve!
There you go. Fancy, seasonal, arrives under the guise of health - I really don't know what else you could ask for.
Another bottle of wine, perhaps?