There is nothing better to showcase the best part of summer than a peach raspberry galette. This delicious freehand pie is as simple to make as it is delicious.
Summer isn't my favorite season of the year. In fact, it's one of my least favorite seasons. I've never been one for hot weather and sticking to everything you touch.
The one thing I love about summer is all the produce. I love seeing all the delicious fruits that are in season and the delicious prices to match. One of my favorite summer traditions is going to the farm to pick fruit.
We usually get no less than 20 pounds of each fruit we pick and make all the things. It took us a while to get to the farm this year, but the moment we did, I got 30 pounds of peaches and this peach raspberry galette was the first on my list to make. I love a good galette.
A galette is basically an open face freeform pie. You make a single pie crust and fill the middle with fruit, fold over the border of the crust and bake. It's super simple and perfect for anyone who loved pie, but is a bit nervous about making a traditional pie on their own.
The prep for the peach raspberry galette is incredibly easy. All you need are peaches, raspberries, lemon juice, vanilla, and powdered sugar.
Toss the peaches in the lemon, vanilla, and powdered sugar, then top with the raspberries. I keep the raspberries on top so they don’t get crushed from stirring, and it looks beautiful to boot.
Powdered sugar dissolves into the fruit juices more easily than granulated sugar, which gives the galette filling a better final texture.
I like to bake my peach raspberry galette in a cast iron skillet. This makes the crust extra crisp, and creates a lovely presentation.
There are very few galettes that don't look good in a skillet. It also keeps the mess to a minimum if you decide to top the whole thing with ice cream.
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