Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
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For
8
M
I
For the galette dough:
200
g
All-purpose flour
1/4
teaspoon
Kosher salt
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Per Serving
Calories
299kcal
Fat
19g
Saturates
11g
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Keep the dough cold at all times. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Cut the peaches into equally thin slices. In order for the peaches lay flat and bake evenly, be sure to cut them into equally thin slices.
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Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the galette dough:
200
g
All-purpose flour
1/4
teaspoon
Kosher salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
299kcal
Fat
19g
Saturates
11g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Keep the dough cold at all times. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Cut the peaches into equally thin slices. In order for the peaches lay flat and bake evenly, be sure to cut them into equally thin slices.
Only visible to you
Made it?
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