Pie for Breakfast
Laura Edgerton enjoys the simple pleasures in life like pie for breakfast.
Laura Edgerton belives in the simple joys like pie for breakfast. This gorgeous summer fruit galette is a fitting choice.
Ingredients
SERVINGS: 6 Serving(s)
Crust
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon kosher salt
- 2 teaspoons sugar
- 6 tablespoons cold unsalted butter, diced
- 3 tablespoons ice water
Filling
- 2-3 ripe peaches, washed, pitted, and sliced
- 3 tablespoons orange or lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- zest of 1 orange or lemon
- 3 tablespoons heavy cream
- turbinado sugar
Preparation
1. To prepare crust, stir together flour, salt, and sugar in a large mixing bowl. Using a pastry cutter, add butter until pea-size clumps form. Drizzle in ice water and mix gently until a smooth dough comes together. Wrap dough and pat into round disc. Refrigerate at least 30 minutes.
2. Meanwhile, prepare filling by gently mixing together all ingredients except cream and turbinado sugar in a large bowl.
3. Preheat oven to 375F. Line a large rimmed baking sheet with parchment paper and set aside.
4. Unwrap dough and place on well-floured surface. Roll out into large circle about ¼-inch thick. Transfer to baking sheet.
5. Pour filling into middle of dough; fold dough all around filling, pinching gently to seal any cracks. Brush cream over entire galette and sprinkle generously with turbinado sugar.
6. Bake 50-60 minutes, rotating halfway through baking time, until fruit is fork-tender and bubbling and crust is deep golden brown. Let cool slightly before slicing. Serve with whipped cream, vanilla ice cream, or both.
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