Even though both my grandmothers loved to bake pies, I always feared them and loved cake baking instead. Until, I found the Galette. They made me change my mind and this Peach Galette is no different. Both true masters at pie baking, but have different approaches for the pastry. Now that I am venturing more into pie making, I realize that my Grandma Flory prefers a flaky buttery crust, and my Grandma Lucy was more of a shortbread kind-of-girl. I find that depending on my mood (and the filling), I can do either. Both always ruled on one thing: rolling out the perfect circle with just the right excess around it to fold it in and make the best pie decorations. Grandma Lucy was more of a free style decorating: either with a fork or just pressing the sides of the pie crust with her fingers. Grandma Flory is a different story: she has endless pie crust cutters (apples, pumpkins, strawberries), and absolutely rules the lattice top on her Pineapple Pie.
Me, I am absolutely loving Galettes, and even more this Peach Galette. Galettes are like the first cousin of Pies. They are so forgiving. You don’t need to be exact in the shape when rolling out the dough. You need to place the fruit in a pretty design and just let the fruit do the work of looking pretty. You don’t need to add a top to the galette, since the pretty arranged fruit does its job. Sprinkle some sugar on the pastry crust. This will add a beautiful golden color and sweet touch to the dough. This open pie lasted just a few days at home. Store in the refrigerator covered with plastic wrap to avoid the galette drying up. If it dries up, you can brush a little mango or apricot jam on top!
Since these peaches were extra juicy, I placed the galette in a baking dish rather than a baking sheet. But, if you want you can also bake it in a baking or cookie sheet lined with parchment paper. That will make it easier to remove it and to clean up if the juices overflow.