Food Recipes Raspberry-Peach Galette Be the first to rate & review! A store-bought crust and a simple berry and stone fruit filling make this summer dessert easier than pie. By Amanda Holstein Published on July 06, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 20 mins Total Time: 1 hr 5 mins Servings: 6 What’s summer without a galette? Luckily you won’t have to find out because this is one seasonal dessert you’ll want to make immediately. A galette is basically a free-form (and very forgiving) pie, cooked directly on a sheet pan without a pie plate. In this variation, lemon and ginger add vibrancy to a mixture of raspberries and peaches or nectarines. A store-bought pie crust takes the fuss out of making dough from scratch and saves you time. A dusting of crushed cookies sprinkled over the filling before baking is a simple finishing touch that adds texture and flavor. Make sure to brush the border of the pie with egg wash before folding. This helps the pleats adhere and hold their shape while baking. Ingredients 3 medium peaches or nectarines, sliced 1/4 in. thick (3 cups) 1 1/2 Tbsp. cornstarch 1 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon) 1 tsp. grated fresh ginger (from a 1-in. piece) 1/4 cup, plus 2 tsp. granulated sugar, divided 1 1/2 cups (about 6 oz.) fresh raspberries 1 refrigerated piecrust (from a 14.1-oz. pkg.) 1/4 cup coarsely crushed caramelized crisp cookies (such as Pepperidge Farm Bordeaux) or shortbread cookies 1 large egg Vanilla ice cream, for serving (optional) Directions Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Toss peaches with cornstarch, lemon zest, lemon juice, ginger, and 1/4 cup sugar in a large bowl until evenly coated. Gently fold in raspberries. Roll piecrust into a 12-inch round and transfer to prepared baking sheet.Use a slotted spoon to scoop fruit mixture onto center of crust, leavinga 2-inch border around edges; discard any juices in bowl. Sprinkle crushed cookies over fruit. Whisk egg and 2 tablespoons water in a small bowl. Use a pastry brushto lightly brush exposed dough with egg mixture. Fold dough over fillingby about 1 1/2 inches, pleating as you go and gently pinching together any overlapping dough. Lightly brush dough with egg mixture and sprinkle with remaining 2 teaspoons sugar. Bake until crust is golden brown and fruit is bubbling, 35 to 40 minutes. Let stand for 10 minutes before serving. Serve with ice cream, if desired. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Make-Ahead: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through. P.S. This is also delicious for breakfast with a dollop of plain Greek yogurt on top. Rate It Print