Bourbon Pecan Peach Galette
- Level: Easy
- Total: 1 hr 45 min (includes freezing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 91 mg
- Sodium
- 278 mg
- Level: Easy
- Total: 1 hr 45 min (includes freezing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 548
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 91 mg
- Sodium
- 278 mg
Ingredients
Pie Crust:
Bourbon Pecan Peach Filling:
Directions
- For the pie crust: Add the flour, light brown sugar, salt, cinnamon and nutmeg to a food processor. Pulse 3 times to combine. Add the butter and pulse until the mixture resembles coarse cornmeal with a few pea-size pieces of butter. Transfer to a large bowl and stir in the cold water until a dough ball forms (adding another tablespoonful of water if needed). Knead the dough until it stays together, about 15 times. Shape into a disc, cover tightly with plastic wrap and chill in the freezer for 20 minutes.
- For the bourbon pecan peach filling: Meanwhile, preheat the oven to 400 degrees F.
- Add the frozen peaches, butter and orange juice to a large pot, set over medium heat and cook, stirring occasionally, until the peaches begin to thaw, 5 to 6 minutes. Stir in the light brown sugar, cinnamon, salt, nutmeg, black pepper and cayenne.
- Combine the bourbon and cornstarch in a small bowl. Pour the cornstarch slurry into the peach mixture, bring to a boil and simmer until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the vanilla extract and 3/4 cup of the pecans. Let cool to room temperature or cool in an ice bath.
- On a lightly floured surface, roll out the dough to a 12-inch round. Transfer to a baking sheet lined with parchment paper. Using a slotted spoon, mound the peach filling in the center of the dough and sprinkle the remaining 1/4 cup pecans over top, leaving a 2-inch border. Fold the dough edges over, overlapping slightly. Brush the dough with the beaten egg and sprinkle with the granulated sugar.
- Bake until the crust is golden brown, 40 to 45 minutes. Serve warm with a scoop of vanilla ice cream and a mint leaf, if using.
- Optional: While the galette bakes, over medium heat, continue reducing the remaining peach and bourbon mixture in the pan until it thickens into a sauce. Drizzle the sauce over the galette before serving.
Cook’s Note
You can also use 1 frozen puff pastry sheet, thawed, instead of making a homemade pie crust. We prefer to buy halved pecans and rough chop them. The result is non-uniformed pieces of pecans to add a variety of textures.
