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Home » Dessert Recipes » Rustic Peach Pie (Peach Galette)

Rustic Peach Pie (Peach Galette)

Published: Jul 19, 2010 · Modified: Jul 20, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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

Rustic Peach Pie

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

Rustic Peach Pie Ingredients in individual bowls.
  • 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)

A rolled out pie crust for a rustic peach pie.

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.

Fresh peaches sliced in a glass bowl.

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

4 images showing the steps of mixing peach pie filling.

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.

Flat pie crust with a mound of peach pie filling in the center.

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.

Folding the crust for a peach Galette over the filling.


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

Example of how to fold the crust on a Rustic Peach Pie.

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.

A rustic pie crust sprinkled with sugar.

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.

A freshly baked peach galette on a wooden cutting board.

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

A slice of peach pie on a plate.

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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A slice of Rustic Peach Pie on a brown plate with the cut pie in the background.

Rustic Peach Pie

Arlene Mobley - Flour On My Face
Make this easy Rustic Peach Pie this summer with fresh peaches. A simple flat pie like this is also called a Galette. You can make this summer dessert in about 40 minutes when you start with a premade pie crust.
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories 204 kcal

Ingredients  

  • 1 9-inch pie crust
  • 1 tablespoon lemon juice or Fruit Fresh fruit protector
  • 2½ cups sliced peaches
  • ½ cup granulated sugar (plus 2 tablespoons)
  • ¼ cup all-purpose unbleached flour
  • 1 tablespoon unsalted butter
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Instructions 

  • Preheat the oven to 375 F. degrees.

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.

If using a flat Premade Store Bought Pie Crust

  • Remove the pie crust from the refrigerator. Unroll or open the pie crust and flatten it on the parchment paper it come in.
  • Pinch any pieces of the pie dough together if it has torn. Flatten it out into a circle using you hands.
  • Transfer the sheet of pie crust to a fresh piece of parchment paper and place on a cookie sheet with a low edge. Set aside while making the pie filling.

Mix the peach pie filling

  • In a large bowl measure the lemon juice or mix the Fruit Fresh with water.
  • 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.
  • Mix the ½ cup of granulated sugar with the flour using a whisk. Whisk until there are no large lumps of flour.
  • Add the flour and sugar mixture to the bowl of sliced peaches. Gently fold the peaches with the flour mixture until the flour is moistened and combined evenly with the fruit.
  • Pour or spoon the peach mixture into the center of the pie crust.
  • 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.
  • Dot the top of the peach filling with the butter.
  • Sprinkle the remaining 2 tablespoons of granulated sugar over the edges of the pie crust.
  • Bake the peach pie in the preheated oven for 30 to 35 minutes or until the pie crust is a light golden brown.
  • Remove the baked pie from the oven and allow the pie to cool completely before serving.

Video

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.

Nutrition

Serving: 1Serving | Calories: 204kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 159mg | Fiber: 2g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Single cup coffee brewer

    November 20, 2010 at 4:04 pm

    I tried making this and I cant believe at how easy it is and how fast I could get the ingredient in the grocery. Thank you so much for sharing. Kudos!

    Reply
  2. Joanna

    July 22, 2010 at 8:42 am

    That looks lovely! My farmers market is full of peaches right now, so this would be a perfect way to use them.

    Reply
  3. HollyCraft Originals

    July 19, 2010 at 3:01 am

    I am going to try this for sure!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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