- 2 cups flour
- 1 teaspoon salt
- 2/3 cups shortening
- 7 to 9 teaspoons water
- 5 cups peaches peeled and sliced
- 3/4 cup sugar plus 1 tsp
- 3 tablespoons corn starch
- 1/4 teaspoon cinnamon
- 1 dash salt
- 1 tablespoon heavy cream
Sift together the flour and salt; cut in the shortening with a pastry cutter or a fork until the pieces are the size of a small pea.
Sprinkle a tablespoon of water over the top of the mixture and toss with a fork. Push the moistened mixture to the side of the bowl. Repeat until all is moistened. Form into a ball.
Sprinkle the surface with flour. Place the dough on the floured surface and flatten the ball into a disk.
Starting in the center roll to the edge with a floured rolling pin until the circle is 13 to 14-inches round and 1/8-inch thick. You can trim off any rough edges.
Fit the dough into the 10 1/2-inch cast iron skillet. The dough should be hanging over the edge of the skillet. Set aside.
In a large bowl combine the sliced peaches with the sugar, cornstarch, cinnamon, and salt. Toss until the peaches are well coated.
Pour into the cast iron skillet that is lined with the crust. Fold the dough over the peaches.
Brush the crust with the cream and sprinkle with the 1 teaspoon of sugar.
Place the rustic skillet peach galette in the preheated oven and bake for 50 to 55 minutes or until the crust is lightly golden brown.
Remove from the oven. Serve the galette hot or cold with a scoop of vanilla ice cream.
Nutrition information is an estimate and may vary with brands of ingredients used.
- Use fresh ripe peaches for the best flavor.
- To remove the skin from the peach place in boiling water for 10 to 20 seconds, cool and peel with a paring knife.
- Using cornstarch rather than flour for a thickner is a more effect way to thicken a fruit pie.
Calories: 392kcal | Protein: 4.2g | Fat: 18.3g | Saturated Fat: 5.7g | Cholesterol: 3mg | Sodium: 292mg | Potassium: 213mg | Fiber: 2.3g | Sugar: 27.6g | Calcium: 7mg | Iron: 2mg