Rustic Peach Galette Recipe with Flaky Crust

When summer peaches are at their sweetest, a Rustic Peach Pie is an effortless way to turn them into a warm, comforting dessert. This simple galette-style pie showcases juicy peaches wrapped in a flaky, golden crust — no fancy tools or advanced pie skills required.

The crust bakes crisp and buttery around a syrupy, fruit-packed center. It’s perfect served after a backyard cookout or with a scoop of ice cream while you relax on the porch. If you have fresh peaches, this rustic pie is one of the quickest, most satisfying ways to highlight them. Top a slice with homemade whipped cream or vanilla ice cream for a classic finish.

The pie crust used here is adapted from a well-loved, reliable recipe in a popular cookbook. It produces a tender, buttery crust that browns beautifully and holds together well when folded into a free-form galette.

Recipe Ingredients

• 1 9-inch pie crust (homemade or store-bought)
• 2½ to 3 cups peeled, pitted and sliced fresh peaches
• ½ cup granulated sugar (plus 2 tablespoons for sprinkling)
• 1 tablespoon lemon juice (or Fruit Fresh if you prefer)
• ¼ cup all-purpose flour
• 1 tablespoon unsalted butter, cut into small pieces

Step-by-step Directions

Step 1: Preheat the oven to 375°F (190°C). Prepare a baking sheet or cookie sheet with a low edge.

If using a homemade pie crust: Roll the dough on a large piece of parchment paper into an approximately 10-inch round. Use the parchment to lift the crust onto a cookie sheet and set aside.

If using a premade flat crust: Remove it from the package, press any torn pieces together, and transfer the crust (on its parchment if included) to a cookie sheet. Flatten gently to form a round if needed.

Step 2: In a large bowl measure the lemon juice (or mix Fruit Fresh according to its package directions). Add the peach slices and toss gently so the fruit is coated; this prevents browning and brightens the flavor.

Step 3: In a small bowl whisk together the ½ cup granulated sugar and the flour until there are no large lumps.

Step 4: Add the sugar-and-flour mixture to the peaches and fold gently until the fruit is evenly coated and the flour is moistened.

Step 5: Spoon the peach mixture into the center of the rolled-out crust, leaving a 2–3 inch border of dough around the fruit.

Step 6: Quickly fold the edges of the crust up and over the peaches, overlapping the dough as needed to create a rustic seal. If the dough cracks, pinch tears closed so juices won’t leak while baking.

Step 7: Dot the peach filling with small pieces of butter. Sprinkle the folded crust edges with the remaining 2 tablespoons of granulated sugar for a light crunch and shine.

Step 8: Bake on the prepared sheet for 30–35 minutes, or until the crust is a light golden brown and the peach juices are bubbling. Rotate the pan once if your oven browns unevenly.

Step 9: Remove the pie to a wire rack and let it cool completely before slicing. Cooling allows the filling to set so slices hold together.

Serve slices at room temperature with whipped cream, vanilla ice cream or crème fraîche for a delightful summer dessert.

More Tips for a Rustic Galette

Roll the dough out on parchment and transfer it with the paper intact to a baking sheet. This prevents tearing and makes it much easier to move the crust. Work quickly when filling the crust; the peaches will release juices that can spread toward the edges. Fold and pinch the dough to contain the filling, and press any small tears together to avoid leaks while baking.

Recipe Expert Tips

• Prevent browning: Toss cut peaches with lemon juice to slow oxidation; expect a subtle citrus note. Fruit Fresh is an alternative that prevents browning without adding flavor, if you can find it.
• Use parchment: Bake the pie on a sheet of parchment to protect the bottom crust from overbrowning and to make cleanup easier.
• Choose the right pan: A cookie sheet with a very low edge helps the crust brown evenly; avoid high-sided pans that can block heat from the crust edges.

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