Pioneer Woman Peach Galette

This rustic, free-form Pioneer Woman peach galette is made with two store-bought pie doughs joined together, fresh sliced peaches tossed in cinnamon, sugar, and cornstarch, then folded into a large rectangular shape and baked until golden and bubbly. It takes about 15 minutes to prep and 40 to 45 minutes in the oven.

The dough trick is clever. You overlap two refrigerated pie rounds by about 3 inches, then roll over just the center to bind them into one long rectangular sheet. That gives you a bigger surface than a single round, which means more fruit in a single layer and more crispy edge in every slice. No deep dish, no pie pan, just parchment and a baking sheet.

Toss the peaches with the sugar, cinnamon, cornstarch, and lemon juice right before you arrange them on the dough. If you let the mixture sit, the peaches release too much juice and the bottom of the galette turns soggy. After you’ve laid the fruit out, check the bowl. There will be liquid pooling at the bottom. Drizzle only about a quarter cup over the peaches and leave the rest behind. That small amount keeps the filling moist without drowning the crust.

Pioneer Woman Peach Galette

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Peache Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This Pioneer Woman peach galette folds cinnamon-sugar peaches inside two joined pie doughs on a sheet pan for a rustic, free-form baked dessert with crispy golden edges.

Ingredients

• All-purpose flour, for dusting
  
• 2 refrigerated pie doughs (from one 14-ounce box)
  
• 1/2 cup granulated sugar
  
• 2 teaspoons ground cinnamon
  
• 1 tablespoon plus 1 teaspoon cornstarch
  
• 6 medium peaches, pitted and sliced (about 6 cups)
  
• 1 tablespoon lemon juice
  
• 2 tablespoons heavy cream
  
• 1 tablespoon coarse sugar (like turbinado)
  
• Vanilla ice cream and caramel sauce, for serving (optional)

Instructions

1. On a lightly floured surface, unroll both pie doughs. Overlap them by about 3 inches to form a long rectangular shape. Roll a rolling pin back and forth over just the center to bind the two pieces together, close any gaps, and even out the thickness. Transfer to a large parchment-lined baking sheet.
   
2. Preheat the oven to 425°F.
   
3. Combine the granulated sugar, cinnamon, and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.
   
4. Arrange the peaches in a single layer on the dough, overlapping slightly, leaving a 1 1/2-inch border all around. Fold the edges of the dough up and over the outer ring of peaches, crimping every 3 to 4 inches to keep the crust flat against the fruit.
   
5. Brush the folded dough edges with heavy cream. Sprinkle with coarse sugar. Drizzle about 1/4 cup of the liquid from the mixing bowl over the peaches. Leave the rest behind.
   
6. Bake for 10 minutes at 425°F. Reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes more, until the filling is bubbling and the crust is golden brown.
   
7. Cool on the baking sheet for 5 minutes, then slide the galette on the parchment onto a wire rack. Let cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce if desired.

FAQs

What’s the difference between a galette and a pie?

A galette is free-form, baked flat on a sheet pan with the edges folded up loosely around the fruit. A pie is baked in a dish with a deeper filling and often a full top crust or lattice. The galette bakes faster because the fruit layer is thinner and more exposed.

Why does the recipe start at a higher temperature then drop?

The initial blast of 425°F heat sets the crust quickly and starts building color. Dropping to 375°F lets the peaches cook through and the filling thicken without the edges burning. If you stayed at the high temperature the whole time, the crust would be dark brown before the fruit softens.

How do I keep the bottom from getting soggy?

Toss the peaches with the dry ingredients right before assembling, not ahead of time. Leave most of the accumulated juice in the bowl and drizzle only a small amount over the fruit. The cornstarch needs to stay on the peaches, not dissolved in a pool of liquid at the bottom of the dough.

Can I use a different fruit?

Any stone fruit works, including nectarines, plums, or a mix. Berries and thinly sliced apples are also good. Adjust the sugar depending on how sweet or tart the fruit is, and keep the cornstarch the same so the filling sets properly.

What do I serve it with?

A scoop of Vanilla Bean Ice Cream and a drizzle of the salted caramel sauce while the galette is still warm. For a dessert table, the Homemade Peach Pie next to it gives guests a more formal, lattice-topped comparison. The Peach Crumble alongside offers a spoonable, crumb-topped option against this sliceable, open-faced pastry.