Recipe: Peach Galette
A peach galette is similar to a peach pie and brings out the delicious sweetness of fresh peaches.

Recipe: Peach Galette

Peach 1

Peaches are one of my favorite fruits, and some longtime readers may remember that peach cobbler was one of the very first recipes I made once I started writing for Aberdeen Magazine. Making desserts with fruit is always fun, and pies are delicious no matter what season you’re in. In this issue, we’ll be making a peach galette.

A pie is baked and served in a sloped side dish, and a galette is completely freeform and doesn’t use a pan at all, save for the baking sheet you place it on. Both of them are equally delicious, but I did find that the galette was crispier than its contained counterpart. We used fresh peaches, and I truly think that is the way to go if you want to get the best flavors.

We have also started making Aberdeen Magazine recipe videos, which can be found on our YouTube page! They all include a taste test, so if you’re still on the fence about making a particular recipe, be sure to check those out as well. //


Peach 1

Peach Galette

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 12 pieces


  • Flour, for dusting
  • 2 refrigerated pie doughs (from one 14oz box)
  • ½ cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tbsp cornstach
  • 1 tbsp lemon juice
  • 2 tbsp heavy whipping cream


  • Preheat oven to 425 °F.
  • Unroll the two pie doughs on a lightly floured surface. Overlap them by about three inches to make a long, rectangular shape. Roll over the seam with a rolling pin and make it an even thickness. Transfer to a parchment-lined baking sheet.
  • Combine sugar, cinnamon, and corn starch in a large bowl, then add the peaches and lemon juice and toss gently to coat.
  • Arrange the peaches in a single layer on the pie dough, overlapping slightly. Leave about a ½ inch border. Fold the edges of the dough over the outer edges of the peaches, crimping every few inches to keep the crust flat against the fruit. Brush the edges of the dough with heavy cream and sprinkle with sugar. You can also drizzle the remaining liquid from the peach mixture over the fruit.


Keyword peach