Rustic Peach Pie (Peach Galette)

Peaches are in season and this easy Rustic Peach Pie is the perfect summer dessert.

Rustic Peach Pie Recipe

I have been craving peach pie for a long long time. Over the fourth of July holiday I finally had a chance to make one.

It's been a few years since I found some really good peaches at the grocery store. I am sure living in Georgia ruined me for peaches here in Florida because even when the sign says Georgia Peaches the peaches just don't seem the same.

It is a little hard to associate those hard slightly peach scented balls I have been finding for the past couple of years with the soft and juicy peaches of Georgia, no matter what the sign says.

The pie crust is from Ree Drummond and her Pioneer Woman Cooks cookbook. It is the best pie crust I have ever made or tasted. Matter of fact it has been the only pie crust I have use since I found the recipe.

How To Make A Rustic Peach Pie

Recipe Ingredients

• 9-inch pie crust (homemade or store bought)
• 2½ to 3 cups sliced peaches
• ½ cup of granulated sugar
• 1 tablespoon lemon juice
• ¼ cup all purpose flour
• 2 tablespoon butter

Step by step recipe Directions

Step 1: Preheat the oven and prepare your pie crust.

If using a homemade Pie Crust: On a large piece of parchment paper roll out the pie crust until it is about a 10 inched round. Pick the parchment paper up by two corners and transfer it to a cookie sheet with a low edge. Set aside. (See the recipe card for directions if using a store bought pie crust)

Step 2: In a large bowl measure the lemon juice or mix the Fruit Fresh with water.

Step 3: Peel, pit and slice the peaches into the bowl occasionally tossing the fruit to cover with the lemon juice or Fruit Fresh to prevent browning.

Step 4: Mix the ½ cup of granulated sugar with the flour using a whisk. Whisk until there are no large lumps of flour.

Step 5: Add the flour and sugar mixture to the bowl of sliced peaches. Gently fold the sliced peaches with the flour and sugar mixture until the flour is moistened and combined evenly with the fruit.

Step 6: Pour or spoon the peach mixture into the center of the pie crust.

Step 7: Quickly fold the edges of the pie crust over the peach pie filling, trapping the filling in the center of the pie crust.

If the crust cracks near a fold pinch the dough together to prevent leakage while baking.

Step 8: Dot the top of the peach filling with the butter.

Step 9: Sprinkle the remaining 2 tablespoons of granulated sugar over the edges of the pie crust.

Step 10: Bake the peach pie in the preheated oven for 30 to 35 minutes or until the pie crust is a light golden brown.

Step 11: Remove the baked pie from the oven and allow the pie to cool completely before serving.

Serve the peach pie with whipped cream, vanilla ice cream or a dollop of crème fraiche.

More Tips for filling a rustic or Galette pie.

When I make a rustic style pie I take the pie crust and roll it out on top of a piece of parchment paper and then transferred it to a cookie sheet before filling the crust.

It is so much easier to roll your dough out on the parchment paper and just lift the pie crust, parchment paper and all onto a cookie sheet then it is to put the parchment paper down onto the cookie sheet, roll the dough out  on the counter and try to pry it off the counter, and get it on top of the parchment paper on the cookie sheet with out it tearing.

When filling the pie crust you really need to move fast because the filling juices start to move out towards the edges of your pie crust.

Start folding the edges in, over and around the pie crust trapping the filling inside. Pinch any tears or your filling will leak out while it is baking.

Recipe Expert Tips

• How to keep cut peaches from browning? Lemon juice works very well to prevent peaches from browning but it will also add a slight lemony flavor to the pie filling. Fruit Fresh does not chance the flavor of the pie filling but it is sometimes hard to find.
• Parchment paper: Baking the pie on a sheet of parchment paper with prevent the pie crust from over cooking on the bottom.
• Baking sheet or cookie sheet: Use a cookie sheet with no edge or a very small edge to bake this pie. High edged pans will prevent the pie crust from browning evenly.

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