RUSTIC PIES/GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
- Serve the warm galette with ice cream.
- Cook's Note: The same recipe can be made in individual serving sizes.
- To make pie dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Rustic Pie/Galette Variations:
- Almond Apricot: Season the sliced apricots with almond paste or extract.
- Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
- All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
- Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC PEACH TART RECIPE
Our rustic peach tart recipe has the most amazing crust on the planet-and the filling isn't bad either! It's easy to see why this is such a popular recipe.
Provided by Cheryl Najafi
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Remove dough and wrap it with plastic wrap then shape into a round disk. Chill in the fridge at least 45 minutes.
- Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14-16" in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet.
- To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps-it'll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.
- Bake 20 minutes then rotate the pan and bake an additional 20-25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
- Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.
Nutrition Facts : Calories 331 kcal, Carbohydrate 35 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 300 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
RUSTIC PEACH PIES
Summer is full of fresh, sun-ripened peaches - and what better way to eat those peaches than in a pie? This rustic peach pie is perfect for summertime easy baking. Just make the dough, roll out, and fold the corners over the peachy filling. You don't even need a pie pan because this can be baked right on a baking sheet. This quick and easy pie recipe will be your new summertime go-to recipe. Click here to see 8 Secrets to Easy, Foolproof Summer Pies Recipe courtesy of Bobbie Lloyd and Magnolia Bakery
Provided by Emily Jacobs
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, prepare an ice bath. Set aside. Bring a large pot of water to boil. Cut an X at the base of each peach. Plunge the peaches into boiling water for 40-50 seconds. Test the looseness of the peach skin every few seconds by lifting it at the slit. If it pulls away easily, immediately remove the fruit with a slotted spoon and plunge into cold water to stop the peach from cooking further.
- In a small bowl, combine brown sugar, granulated sugar, cornstarch, nutmeg and cinnamon. Set aside. Peel blanched peaches and cut into 1-inch slices. Sprinkle with lemon juice and set aside. Gently toss the sugar mixture with the peaches.
- To prepare the crust, mix flour, salt and sugar together in a bowl and set aside. Set aside a cup with the ice water. Chop butter into ½" cubes. Mix flour and butter together until mixture looks like cornmeal. For this process you can either use a food processor with the plastic dough blade or your hands. If you use your hands, make sure that your butter is cold and that you work fast so that the heat from your hands does not melt the butter. Add water, a little bit at a time, and mix by hand. Scoop dough into one round ball and press into a rectangular shape. Divide pie dough into two even disks, wrap and refrigerate for at least 2 hours and up to 3 days.
- Cut the pie dough into 8 pieces of equal size. On a lightly floured surface, roll each piece of dough into a 6" circle. Place the rounds on a parchment-lined tray. Cover with plastic wrap and refrigerate until you are ready to assemble. (Note: Pie dough can be made ahead, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month).
- Preheat oven to 375 degrees.
- Evenly place 4 pie dough rounds on a baking sheet. Working quickly, place about 1/3 cup of the filling in the center of 1 dough round. Brush the edges with the egg wash. Fold the dough up and over the filling, crimping the dough up with your fingers as you go around to create a pleat around the filling. Brush exposed edges of dough with egg wash. Sprinkle with sanding sugar. If the pastry feels a little warm, place in the refrigerator for ½ hour. Place in oven and bake until golden brown (45-50 minutes). Remove the pans from the oven and cool on a wire rack. Best if served warm with a scoop of ice cream!
PEACH CROSTATA
Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!
Provided by Joanne Ozug
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
- Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
- Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
- Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
- Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
- Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
- Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
- Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!
Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 89 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
RUSTIC PEACH PIE
Make this easy Rustic Peach Pie this summer with fresh peaches. A simple flat pie like this is also called a Galette. You can make this summer dessert in about 40 minutes when you start with a premade pie crust.
Provided by Arlene Mobley - Flour On My Face
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 F. degrees.
Nutrition Facts : ServingSize 1 Serving, Calories 204 kcal, Carbohydrate 34 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Sodium 102 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g
FRESH PEACHES AND CREAM RUSTIC PIE
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
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RUSTIC PEACH TART | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (31)Total Time 1 hr 20 minsServings 1Calories 270 per serving
- To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt., Mix in the cold butter and shortening until the dough is crumbly., Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork.
- Add more water if it crumbles and won't hold together., Flatten into a disk, wrap, and refrigerate for 30 minutes or longer., Preheat the oven to 450°F., To make the filling: Whisk together the sugar, Instant ClearJel, nutmeg, and salt., Add the peaches and a few of the raspberries, tossing to combine.
- Set aside., Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14" circle., Use a knife or pizza wheel to trim the edges in a scalloped design., Move the crust to a baking pan or pie pan; a giant spatula works well here., Fill the center with the peach mixture., Fold the edges of the crust up over the peaches, leaving the center uncovered., Bake the tart for 40 to 45 minutes, until the crust is golden., Remove from the oven, and sprinkle with the remaining fresh raspberries., Serve warm, with whipped cream or ice cream.
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- Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.
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RUSTIC PEACH TART RECIPE | REAL SIMPLE
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3.5/5 (334)Total Time 1 hrServings 8Calories 256 per serving
- Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
- Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.
RUSTIC PEACH TARTLETS | RICARDO
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- In a food processor, pulse the flour, brown sugar, baking powder and salt. Add the butter and pulse until the butter is the size of peas. Add the egg and yogurt. Pulse until the dough just starts to hold together. Add water if necessary. Remove the dough from the food processor and shape into a log. Wrap in plastic wrap. Refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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- Combine flour with salt. Cut butter into small pieces, mix together with flour. In separate bowl, mix egg together with vinegar and water. Combine all ingredients together. If the dough is too dry, add a little water, just make sure it sticks together. Keep it refrigerated for at least 30 minutes.
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- Preheat the Oven and Drain the Canned Peaches - Preheat the oven to 425 degrees Fahrenheit. Using a mesh strainer or colander, drain the excess juice from the canned peaches.
- Line the Pie Pan with the Pie Crust - Take one of the unbaked pie crusts and gently lay it in the pie pan.
- Add Sugar and Flour - Place ½ cup of sugar and one tablespoon of flour on the pie crust. Gently mix the sugar and flour together.
- Add the Peaches and Remaining Flour and Sugar - Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it together. Add a sprinkling of cinnamon if desired.
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