Farm-Style Peach Galette

Old-fashioned Farm-style Peach Galette grilled in a wok. Simple and easy recipes that come out perfect every time! Feel free to use other stone fruits and roast them on top. See Notes.

Old-fashioned Farm Style Peach Pan Pie-- a very simple, easy and quick recipe that's always perfect! |

The peaches are in their sweetest and tastiest state right now – literally dripping in flavour. If you’re baking one thing this Summer, let it be this Farm Style Peach Galette.

Serve it with some delicious peanut ice cream and I promise, it will make your day.

This is a very  easy and no-fuss recipe  – no peeling peaches, just wash and chop. It will take about 30 minutes before it goes straight into the oven. When it came out, it was fragrant, very golden, bubbly…..and oh so delicious!

Try it this weekend.

Old-fashioned Farm Style Peach Galette grilled in a wok. Simple, easy and quick recipes that come out perfect every time! |

This is breakfast. Then maybe I’ll have dinner too.

Sometimes it’s okay to have dessert for breakfast, at least that’s what I think, especially if it’s a dessert made with fresh, ripe summer fruit.

Farm Style Peach Galette-- a very simple, easy and quick recipe that is always perfect! |

Here’s a fun recipe for Peach Galette that can be adapted to most stone fruits.

I love this one because it’s all grilled in a pan. Homemade kind. If you don’t have an oven-safe skillet, use a layered pan. Not a problem.

Old-fashioned Farm Style Peach Galette grilled in a wok. Simple, easy and quick recipes that come out perfect every time! |

Make this when the peaches are ripe and juicy and at their peak of flavor!

It’s very simple to make.

Read Also:   Easy Mint Sauce (5 Minutes!)

Serve warm with ice cream, or on its own.

Farm Style Peach Galette, pan roasted! A very simple, easy and quick recipe that comes out perfect every time! |


Farm Style Peach Galette

  • Preparation Time: 25 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Result: 8
  • Category: Dessert
  • Method: baked
  • Cuisines: Northwest buah fruit pie


A simple old fashioned recipe for Peach Skillet Pie that can be adapted to any fresh fruit, using the standard 10 inch . Or use !


pie crust:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon
  • 2 tablespoons sugar
  • 10 tablespoons cold butter – cut into 10 pieces
  • 1/4 – cup cold water


  • 8 – 9 medium peaches, perfectly ripe – sliced ​​into -¾-inch slices (about 6 – 7 cups)
  • 1 tablespoon lemon juice
  • – a cup of all- purpose flour
  • cup sugar (more to taste)
  • teaspoon ground
  • teaspoon
  • teaspoon
  • 1 tablespoon butter- optional
  • 1 beaten egg
  • sugar for sprinkling
  • thyme or fresh garnish
  • serve with ice cream (optional)


  1. Make the pie crust:  Place flour, sugar and in and pulse to mix. Add butter, then beat repeatedly (15-20 times) until it resembles sand with a few larger lumps of butter. Turn on the processor and add the water gradually, just until the dough clumps together and forms a coarse ball. You may need to add a little more or less. Only until it clumps.
  2. Collect and place on a piece of flour, also sprinkle the top. Form into a round ball, then flatten into a neat, tidy 1-inch-thick disc about 7 inches wide. Wrap and refrigerate 40 minutes.
  3. Preheat oven to 4ooF
  4. Gently rub the peach bristles off the peach with a terry cloth towel or scrub under cold running water. Dry. Leaving the skin clean and clear, slice the peaches into -¾ inch thick slices. Place in a large bowl. Sprinkle with lemon juice, flour, sugar and spices, stirring very gently, to combine. If you like fresher pies, as I do, add only a cup of flour. Or, for a thicker consistency, add up to another cup of flour. Taste for sweetness. The sweeter and riper the peach is, the less sugar you’ll need – but note that you’ll need at least a cup of sugar to get the right consistency when baking.Add more sugar to taste. Set aside. Lemon juice isn’t just for flavor, it adds vibrancy to the color of a cooked peach and helps with consistency – so don’t leave this out.
  5. Roll out the dough: Smooth the edges, turn it over and begin rolling it out on the floured parchment paper, from center to edge—while keeping the bottom surface dusted to prevent sticking. Roll up to about an inch thick or about 14 inches in diameter. Carefully lift the pie dough and lay it out 10 inches wide, pressing gently into the corners and sides. Sprinkle the bottom with a tablespoon of flour, this will help the crust not to be soggy.
  6. Scoop out the pie filling, and arrange the peaches nicely in the center of the top where they will be displayed. Pacifier with a little butter if you like.
  7. Fold the rough edges of the crust over it about 1/4 inch or so, just to clean the edges.
  8. Then carefully pull the crust over the filling, folding and overlapping in the same direction, every 2 inches or so. It doesn’t have to be perfect.
  9. Brush the top of the crust with egg wash and sprinkle with sugar.
  10. Place on the middle rack of a 400 F oven for 15 minutes.
  11. Reduce heat to 375F and continue baking until golden and bubbly, about 35-40 minutes.
  12. If the crust starts to get too brown, heat it to 350, or cover the edges with foil – this usually doesn’t happen, but every oven is different!
  13. Once cooked, let stand 20 minutes before cutting. Serve with ice cream and enjoy!!
Read Also:   Hot chocolate biscuits


You can also bake this over-the-top. Bake at 375 the whole time – 40-45 minutes.


  • Calories: 308

Keywords: peach galette, peach tart, peach griddle pie