Prep Time: 50 Minutes
Cook Time: 20 Minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 Servings
Ingredients
- Preheat oven to 400° F and prepare pie crust as directed from Classic Crisco Pie Crust.
- On a floured surface, roll out pie dough until its at least 8 inches across. Let pie dough chill in the fridge while making the filling.
- For the filling, add peach slices, sugar, cinnamon, nutmeg and cornstarch to a glass bowl and mix until well combined.
- Remove chilled pie dough from fridge and add peach slices starting from the center of the dough and building outwards. Leave about 2 inches of dough on the edges in order to fold over peaches for the crust.
- Once the edges have been folded over the peaches, add some cubed butter on top of the peaches and paint egg wash on the crust. Finish the crust with a couple sprinkles of sugar and put in the oven for 35 – 40 minutes.
- Once crust is golden and crispy, remove from the oven and gently move galette to a rack to cool. Serve while still warm with ice cream or whipped cream.
