Tag Archives: Peach

Peach Galette

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. 


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Blackberry & Peach-Mango Yogurt Ice Cream Duo

Who said that you need an ice cream maker to make ice cream? With this method, you can make your own yogurt ice cream (or Frozen Yogurt, as it is its proper name) with a food processor, but it takes a little bit longer. You need to make it, freeze it, re-pulse it in the food processor and freeze it again. Hey, waiting a little time makes more sense to me than spending $80 on an ice cream maker. Not that I don’t want it. Of course I do.

Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!

After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.

Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.

See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.


Fruit & Yogurt Ice Cream Duo

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Strawberry Peach Pie with Honey and Sage

You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing.  What got my attention about this recipe was the honey and sage twist, too.   After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie.  These two elements elevate this dessert to a whole new level.  I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe.  I can honestly say, you can use either one.   The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny.  Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices.   I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop  of whipped cream.  You’ll love it.


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Strawberry Peach Pie with Honey and Sage

Serves 8
Seafield Farm


1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream


  1. Preheat oven 400°
  2. Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
  3. Roll out half of the chilled pastry and line a nine-inch pie plate with it.
  4. Pour filling into the center.
  5. Roll out second half of the pastry and cut into strips a quarter of an inch wide.
  6. Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
  7. Trim and crimp edges.
  8. In a small bowl whisk water and egg together.
  9. Brush pastry with egg wash using a pastry brush.
  10. Fit tin foil over the edge of the crust and bake for forty minutes.
  11. Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
  12. Allow to cool and slice. Serve drizzled with maple syrup.

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