Freeform Peach Pie (Galette) Recipe
"Ripe summer peaches don't hold up well in the oven, so it's best to bake them as briefly as possible, which is why I prefer them as an open-faced pie—or galette, as the French would say. Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, juicy, and fresh...."
INGREDIENTS
•
1/2 batch Old-Fashioned Flaky Pie Dough
•
For the Filling:
•
4 large ripe peaches (about 24 ounces; 680g) (see note)
•
1 ounce tapioca starch (1/4 cup; 28g)
•
3 1/2 ounces sugar (1/2 cup; 100g)
•
Pinch of Diamond Crystal kosher salt
•
For the Egg Wash and Rum:
•
1 large egg
•
1 large egg yolk
•
1/2 ounce heavy cream (1 tablespoon; 15g)
•
1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
•
1/2 ounce silver rum (1 tablespoon; 15g)
•
To Serve (optional):
•
Super-Thick and Fruity Whipped Cream
ADVERTISEMENT