Peach Blackberry Galette

Yep, more of the “Fill and Fold Faux Pie”!  What makes it even easier is my newly discovered method of dropping peaches in boiling water for 30 seconds, then an ice bath, which makes the skins slide off. Assembly time – 20 minutes! 

For the crust:

  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 8 tablespoons cold butter
  • 1/4 cup ice water

For the filling:

  • 6 cups of peeled, sliced peaches
  • 1 half pint of blackberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter

1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.

2. Preheat oven to 425º. Simmer water in a sauce pan, drop a peach in the water for 30 seconds, remove with a slotted spoon and plunge into an ice bath. Pinch a bit of the skin to start, the rest of the skin should slip off easily. Repeat with the rest of the peaches. Slice peaches, and place in a large bowl, toss with sugar, cornstarch, and vanilla. Fold in blackberries.

3. Roll out dough on a lightly floured surface to a 13″ round. Transfer dough to a 9″ pie dish – it helps to hold it’s shape. Fill with fruit, and fold over the ends. Bake at 425º for 20 minutes. Reduce temperature to 375º and bake for an additional 40 minutes.





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