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Peach and Almond Galette Recipe

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This recipe for Peach and Almond Galette, by , is from The Sciullo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronnie Sciullo

Category:
Category:

Ingredients:  
Ingredients:  
3 Large peaches, freestone are best
1 Refrigerated pie crust
2 tbsp flour
5 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp butter
2 tbsp sliced almonds

Directions:
Directions:
Preheat oven to 425.

Bring two quarts of water to a boil. Prepare an ice bath. Line an edged cookie sheet with parchment paper. Unroll the pie crust onto the middle of the parchment.

One at a time, with a slotted spoon or tongs, place a peach in the boiling water for about 60-90 seconds. Be sure all the peach is submerged in the water. Remove the peach from the boiling water and immediately submerge in the ice bath. With fingers, gently remove the skin from the peaches. Repeat for other two peaches.

Gently dry peaches with a paper towel. Cut peaches in 1/4" slices and place in a bowl. Add vanilla and almond extract. Combine flour and 4 tbsp of sugar and gently fold into peach mixture.

Arrange peach slices on crust overlapping, forming an 8" circle. Randomly dot with butter. Fold edges of pie crust around the filling.

Whisk egg white with a fork and use a pastry brush onto to cover outside of pie crust. Sprinkle almonds and remaining sugar over the top.

Bake in the center of the oven for 25 minutes. Cool on baking sheet for 10 minutes

Serve warm with vanilla or peach ice cream.

Prep Time: 30 minutes
Serves: 6-8

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can also use apples, sliced very thin on a mandolin. No need to poach or peel. Add a tablespoon of maple syrup to moisten apples and substitute walnuts for the almonds. Great fall dessert!

 

 

 

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