Peaches almost any way at all can't be beat. This recipes was most recently made and brought to a friend's party. In this blog somewhere you can find a recipe for a peach pie that is made with a blind crust and unbaked peaches smothered with whipped cream. It's good. This one is too.
PEACH GALETTE
The dough:
2 cups all-purpose flour
1 tablespoon organic cane sugar + 2 teaspoons
4 ounces (1 stick) salted butter + 2 tablespoons
½ cup ice water
Filling:
5-6 peaches, or more depending on the size of the peaches
juice ½ lemon
1 teaspoon organic cane sugar
½-1 teaspoon orange flower water
pinch culinary lavender
1 teaspoon arrowroot powder
Place the flour and sugar in a food processor and pulse to
blend. Cut up 4 ounces or 1 stick of butter and add to the flour. Pulse to
blend. Add enough water to make everything just barely stick together into a
ball. You may not need all the water so add it by tablespoon; 6 tablespoons is usually enough. Take out on to a flour sprinkled surface and knead a bit to bring it all together. Then make into a flattened ball. Cover with plastic wrap and
refrigerate an hour or overnight.
When ready to make
the pie: boil water in a large saucepan and immerse the peaches for about 1-2
minutes. Take out and place in an ice bath. Peel the peaches then slice them
into a bowl.
Mix the lemon juice, sugar, orange flower water and
arrowroot powder in a small bowl. Toss with the sliced peaches. Then sprinkle with
the lavender. Let rest. (I added a few blueberries as you can see in the photo. They wanted to join the fun.)
Take out the pie dough and let it rest, with the plastic wrap, about 15-20 minutes
or just enough so that you can roll it out. The warmth of your hand can move
this process along. Prepare a baking sheet covered with parchment paper. Put
the parchment paper on to the counter. Sprinkle a little bit of flour on the
unrolled dough so that it doesn’t stick, and on the rolling pin. Roll out the
dough on the parchment paper to about 14 inches, if you can. You want a nice
thin dough but not too thin.
Melt the remaining 2 tablespoons of butter, cool slightly,
and brush it on to the surface of the dough. Sprinkle it with about 1 teaspoon
of sugar.
Place all the peaches in the center of the dough, leaving
about a 2-2-1/2 inch border. Flip the border dough up over the peaches. Brush
with the melted butter and sprinkling of sugar. Then slide it and the parchment
paper back on to the baking sheet. Put it into the freezer for about 15-20 minutes.
That gives you enough time to set the oven to 400°F. and have it heat up.
Bake in the center of the oven for about 35-40 minutes or
until the peaches are bubbly and the crust is golden. After about 20 minutes
check the peaches. I usually cover them with some aluminum foil or parchment so
they don’t burn, not the crust though.
Take out and cool. Serve sprinkled with confectioners’ sugar
if you like and gobs of whipped cream. Heaven.
