If all goes as planned, Jeff and I should be on the second 12-hour leg of our trip headed to Colorado for my sister’s wedding! We left early yesterday morning and are basically doing a reverse road trip of what we did last summer moving to Virginia. At least this time, we get to stop in Colorado, don’t have a cat, and I actually feel comfortable driving the stick shift!
But while we’re on the road, it’s the perfect time for you to do a little pie making. I actually made the components of this pie in the evening one day last week and then got up early to assemble and bake it to have for breakfast. There’s nothing like a little pie, or galette, to jumpstart a day!
Basically, galette is just a fancy French word for a free formed or rustic looking pie (read = it was supposed to look that way!). Since I was planning to have this for breakfast, I put a white and wheat flour mixture in the dough and tried to go easy on the sugar filling for the peaches. So if you like your pie a bit on the sweeter side, I would probably add an addition 1 to 2 tablespoons of sugar.
However, if you don’t, it’s a great excuse to have dessert for breakfast!
*Crust recipe adapted from Food Network
For the dough:
1/2 cup all purpose flour
1/2 cup wheat flour
3 tablespoons non-fat plain yogurt
1/3 cup ice water
3 tablespoons cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into tablespoon chunks
For the filling:
4 peaches, peeled and sliced
2 tablespoons sugar
2 tablespoons flour
1/4 cup oats
1 tablespoon butter, melted
Mix yogurt and ice water together in a small bowl and set aside.
Whisk together white flour, wheat flour, cornmeal, sugar, and salt in a large mixing bowl.
Work in butter until the dry mixture becomes clumpy.
One tablespoon at a time, pour yogurt/water mixture into the dry mixture, pausing to stir in completely in between each addition. Stop when the dough starts to come together on it’s own. (You may not need all of the liquid).
Form the dough into two balls, reserving or freezing one for later use, and placing one in the fridge for at least 2 hours for the pie.
While the dough is chilling, make the filling by combining the peaches, sugar, flour, oats and butter in a large bowl.
To make the galette, first pre-heat the oven to 400 degrees.
On a well floured surface, roll out the dough until it’s about 1/4 inch thick.
Place the filling in the middle and then fold in the one inch pieces of dough around it, layering to create a pleated effect.
Place a baking sheet and bake until the crust is browned and the peach filling is bubbly, about 30-35 minutes.
Time: 3 hours (including chilling + baking time)