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Drunken Peach Galette

close up Drunken Peach Galette in a glass plate on white background

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Drunken Peach Galette in a glass plate on white background
Drunken Peach Galette

Ah, the fruit galette, our traditional pie’s free form, free-wheeling, rustic cousin. The very thing I needed this week as I am baking in someone else’s kitchen, with someone else’s stove and baking gear. I am at my sister’s house for the week, enjoying everything that Calgary has to offer such as the zoo and Calaway park.

Still, a pie has to be baked for every Friday no matter where I am, such as my old-fashioned Saskatoon pie while we were in BC on vacation. This week a simple galette was the perfect solution.

Peaches are in season right this very instant and the best we are going to get from British Columbia here in Alberta have arrived.  Peaches make for a visually stunning galette, as delectable as they are in a traditional pie, the beauty of their yellowy pink hues is best displayed in an open face pie. This might be because peaches are still such a delicacy here in Alberta; we can’t grow them and the ones we receive off-season in the stores are simply unpalatable, so to feast our eyes upon them is a summertime treat.

I  knew that I wanted to make a boozy version of a peach galette, something with a little nip o’ the bottle added and I also knew that spiced rum would be my weapon of choice.

Drunken Peach Galette Ingredients

3 medium,  ripe but still firm yellow peaches, peeled, pitted and then sliced into 1/4 inch to 1/3 inch slices
3 tbsp of sugar
1 1/2  tbsp cornstarch
1/2 tbsp butter
1 tbsp spiced rum

1 egg
1 tsp spiced rum
1 tbsp coarse brown sugar

1/2 recipe for pie pastry

Kick the tires and light the fires to 400 degrees F, with the rack set in the middle position.

3 medium ripe firm yellow peaches, peeled, pitted and sliced into 1/4 inch

It’s really important when baking with peaches that you choose ripe but firm peaches, if they are squishy to start, they get even worse when cooked. You can choose whether or not you would like to keep the peel on, but remove the pit and slice into 1/3 inch wide slices.

Gently toss together the peaches, cornstarch, sugar and spiced rum. You can play with the amount of rum you use, but you will have to compensate for the liquid by adding more cornstarch.

Roll out your pastry on a lightly floured surface to around a 11 inch diameter. If you are picky like me, take a dinner plate and use it to cut around the edge so you have a perfect circle. Galettes are truly forgiving, so this isn’t really a necessary step. Lift up the pastry and place it onto a cookie sheet.

Place the peach mixture in the centre of the pastry, making sure the filling is spread out so that it’s “one peach thick”. The peaches will all fit perfectly side by side in this to cover all the area and leave around 2 inches to fold up and over for the galette’s edge.

Once the peaches are spread out, fold the edge up like below. Feel free to add more pinches, more fluting, galette’s are whatever free-form you choose.

Dot the peaches with the 1/2 tbsp of butter.

Peach Galette pastry with peach mixture in the center with dots of butter

Take the egg and whisk it together with the spiced rum. Brush the mixture over the pastry, then sprinkle the brown sugar over the edge evenly, like below. I wanted to get a little more rum flavoring into the pie and mixing it with the brown sugar and egg did the trick.

Peach Galette pastry with peach mixture brushed with egg and rum mixture and sprinkled with brown sugar

Bake in the 400 degree oven for 17-20 minutes, until the edges are deliciously brown like below. Remove from the oven and cool.

If you look closely, you can see how the brown sugar melts and creates this beautiful carmelized coating on the pie crust.

brown edges of Peach Galette with carmelized coating on the pie crust

Of course, after baking this beauty up I had to shoot the pictures at my sister’s house, it’s always fun to find the “light” you need.

I found her front window, very nice indeed.

Peach Galette in a plate near the window

I also had a little helper who followed the pie and I wherever we went…

top down shot of cute dog looking upward

Luckily it survived my little “helper” and is still intact, though he certainly was underfoot trying to trip me with all his might it seemed!

close up Drunken Peach Galette in a glass plate on white background

I hope everyone has an amazing weekend! We are heading home tomorrow, my poor husband is quite lonely without us and I am sure my sister will be happy to have a quiet house to herself. Two kids and a puppy add quite the din to a household!

Happy PieDay everyone!

Love,

Nothing Like Baking With Rum First Thing In The Morning

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Drunken Peach Galette

Peaches make for a visually stunning galette, as delectable as they are in a traditional pie, the beauty of their yellowy pink hues is best displayed in an open face pie. 

5 from 1 vote
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Dessert
Cuisine
pies
Servings
5
Calories
78
Author
Karlynn Johnston

Ingredients

  • 3 inch yellow peaches , peeled, pitted and then sliced into 1/4 to 1/3 inch slices
  • 3 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 tbsp butter
  • 1 tbsp spiced rum
  • 1 egg
  • 1 tsp spiced rum
  • 1 tbsp coarse brown sugar

Instructions

  1. Kick the tires and light the fires to 400 degrees F,  with the rack set in the middle position. 

  2. It's really important when baking with peaches that you choose ripe but firm peaches, if they are squishy to start, they get even worse when cooked. 

  3. You can choose whether or not you would like to keep the peel on, but remove the pit and slice into 1/3 inch wide slices.

  4. Gently toss together the peaches, cornstarch, sugar and spiced rum. 

  5. You can play with the amount of rum you use, but you will have to compensate for the liquid by adding more cornstarch.

  6. Roll out your pastry on a lightly floured surface to around a 11 inch diameter.  If you are picky like me, take a dinner plate and use it to cut around the edge so you have a perfect circle.

  7. Galettes are truly forgiving, so this isn't really a necessary step. Lift up the pastry and place it onto a cookie sheet.

  8. Place the peach mixture in the center of the pastry, making sure the filling is spread out so that it's 1 peach thick.

  9. The peaches will all fit perfectly side by side in this to cover all the area and leave around 2 inches to fold up and over for the galette's edge.

  10. Once the peaches are spread out, fold the edge up like below. Feel free to add more pinches, more fluting, galette's are whatever free-form you choose.

  11. Dot the peaches with the 1/2 tbsp of butter.

  12. Take the egg and whisk it together with the spiced rum. Brush the mixture over the pastry, then sprinkle the brown sugar over the edge evenly. 

  13.  I wanted to get a little more rum flavoring into the pie and mixing it with the brown sugar and egg did the trick.

  14. Bake in the 400 degree oven for 17-20 minutes, until the edges are deliciously brown like below. Remove from the oven and cool.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Serving: 5g, Calories: 78kcal, Carbohydrates: 11g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 23mg, Potassium: 12mg, Sugar: 9g, Vitamin A: 85IU, Calcium: 5mg, Iron: 0.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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