Summer = peaches. And berries. Now add a touch of honey and orange and we’ve got ourselves a winner.
It was too hot for a full on pie so I decided on a galette, with an orange blossom infused crust. Easy peez and delicious.
I chose to do white and yellow peaches for more colors :-) The slightly varying flavor added more depth to the pie as well. Also, I opted out of baking the raspberries. I just love the taste of fresh raspberries and with them so in season it seemed a shame to turn them into mush. However, if I was making this pie when raspberries are down on their luck and somewhat sour, I would definitely bake them along with the filling.
This pie is summer in a bite. Perfect for an after dinner dessert on your patio, along with a glass of sparkling white wine to celebrate the endless hours of daylight and the warm breeze that we miss so much in the dead of winter. Give this one a try and let me know what you think!
Raspberry and Peach Galette – Recipe by Aberdeen Gielow
For the Crust: (this makes 1 full pie dough recipe or 2 discs but you will only use one)
- 2 1/2 cups flour
- 1 1/4 teaspoons sea salt
- 1 1/4 teaspoons sugar
- 1 cup butter, cut into small cubes
- 2 tablespoons orange blossom water
- 8 – 10 tablespoons ice water
- Egg wash – 1 egg yolk and 1 tablespoon water, whisked together
For the Filling:
- 1 lb ripe yellow peaches, pitted and thinly sliced
- 1 lb ripe white peaches, pitted and thinly sliced
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 tablespoons unsalted butter, diced
- 2 pints raspberries
- 1 tablespoon honey for drizzling
- Preheat the oven to 375˚F.
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the rose water, then the ice water starting with 8 tablespoons. Stir until the dough clumps together. If it is too dry, add the remaining 2 tablespoons of water.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15-30 minutes. An hour is best but it’ll do fine with less time, as long as its chilled.
- Remove one disc from the fridge. Roll it out into a 12 inch circle on a lightly floured surface.
- Place the dough on an un-rimmed baking sheet (I use a pizza pan) and refrigerate.
- Prepare the filling: Combine the peaches, cornstarch, sugar, and extracts in a large bowl. Arrange the peaches decoratively on top of the dough, leaving about 2 inches of space between the fruit and the edge of the crust.
- Dot the top of the filling with the diced butter and fold the dough up over the filling, overlapping the edges and pressing the folds down.
- Egg wash the edge of the crust.
- Bake for 30 minutes, until the crust is golden in color and the filling is bubbling.
- Remove from oven, sprinkle with fresh raspberries, and drizzle the honey on top.
- Cool for 30 minutes before serving.