It was September 1st, 1973 and my very pregnant mother was expecting me… but I did not arrive. My Grammy had flown in from Pittsburgh to stay with my older sister and to help Momma after my arrival. They waited a week, but I was quite comfortable and refused to come out. So they did what anybody would do, they bought a bushel each of peaches and pears from a local orchard and started “putting them up” for winter. I could never find a recipe in either one of their recipe boxes for canned peaches or pears but Momma said she got the method from The Colorado State University Extension Service. I found this detailed information on their website. Just as they were starting the process on September 11th, I decided to make my way into the world and Grammy was left to process both bushels of fruit while taking care of my 4 year old sister. I love my birth story and I remember ball jars of peaches and pears in our pantry when I was very little. I can still remember how they tasted and I hope those particular jars were made on my birthday.
I assume you could make a galette with canned peaches…but at this time of year, why not use fresh? This is THE galette that ignited my love for galettes and inspired this website.
1 lb peaches
1.5 Tbsp brown sugar
1 Tbsp cornstarch
sprinkle of ground ginger
1 refrigerated and ready-to-use pie crust*
Sprinkle of sugar for border
1-2 tsp butter, cut into small pieces
2 Tbsp Peach Preserves
Preheat oven to 425 degrees.
Toss peaches with brown sugar, cornstarch, ginger and salt. Unroll pie crust on parchment covered sheet pan. Arrange peach mixture on crust, leaving 2 inch border.
Fold border over, crimping edges. Brush with egg wash, sprinkle with sugar. Dot fruit with butter.
Bake 25-30 minutes.
Melt preserves in a small sauce pan and brush over galette to glaze.
*Remove from fridge 30 minutes before unrolling or make your own galette dough.
All Purpose Galette Dough
(From Fine Cooking Magazine Aug/Sept 2016)
6-3/4 oz flour (1-1/2 cups)
1/2 tsp sugar
1/4 tsp kosher salt
4-1/2 oz (9 Tbsp) cold unsalted butter, cut into 1/2-inch pieces
4-5 Tbsp ice water
Pulse flour, sugar and salt; add butter and pulse until it looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbsp of water, pulse till dough comes together. If too dry, add the remaining water by teaspoon, pulsing until it comes together.
Form into ball, put between two sheets of plastic wrap and press into an 8 inch round. Wrap tightly in more plastic wrap, refrigerate for at least 1 hour or up to 2 days before rolling out.
Can freeze for up to 2 months; thaw in refrigerator overnight before rolling out.