Are you looking for a stunning dessert that has all the delicious, homemade flavor of a classic fruit pie, but without any of the stress of a perfect, crimped crust? This incredible, from-scratch Bourbon Pecan Peach Galette is your stunningly beautiful and ridiculously easy answer. It’s a rustic, free-form tart that is incredibly forgiving, simple to make, and impossibly elegant.
This isn’t just a recipe; it’s your guide to the ultimate, sophisticated yet simple dessert. We’ll show you how to create a flaky, all-butter, spiced pie crust and a rich, gooey filling of tender peaches, crunchy pecans, and a warm, sophisticated kick of bourbon. Finished with a scoop of melting vanilla ice cream, this is the kind of show-stopping dessert that is perfect for everything from a casual summer barbecue to an elegant dinner party.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Easier Than Pie” Dessert
What makes this Peach Galette so spectacular is its foolproof, rustic nature and its incredible depth of flavor. A galette is simply a French term for a flat, free-form tart, which means there’s no need to worry about perfectly fitting a crust into a pie pan. The recipe features a delicious, from-scratch spiced crust and a brilliant technique of pre-cooking the peach filling on the stovetop. This simple step concentrates the fruit’s flavor and ensures your galette will have a perfectly crisp, never-soggy bottom.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Rustic Tart
This recipe uses a handful of high-quality ingredients to create its signature warm, sweet, and nutty flavor.
- The Spiced Pie Crust: A rich, flaky, and incredibly flavorful pâte brisée with a cozy twist.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the galette bakes, which is what creates all those beautiful, flaky layers.
- Warm Spices: We add a touch of ground cinnamon and ground nutmeg directly into the flour, which infuses the crust itself with a wonderful, warm spice that is the perfect complement to the filling.
- The Bourbon Pecan Peach Filling: This is the sweet, gooey, and slightly boozy heart of our galette.
- Peaches: This recipe is fantastic because it calls for frozen sliced peaches, which means you can enjoy this summery dessert all year round! You can also use fresh, ripe peaches.
- Bourbon: A splash of your favorite bourbon adds a wonderful, warm, oaky, and slightly caramel-like flavor that is a classic and sophisticated pairing with sweet peaches and toasted pecans.
- Pecans: Chopped pecans add a fantastic, nutty flavor and a wonderful, crunchy texture that is the perfect contrast to the soft, tender peaches.
- Cornstarch Slurry: The secret to a perfectly thick, non-runny filling. We make a “slurry” by mixing the cornstarch with the bourbon before adding it to the hot fruit mixture, which is a foolproof way to prevent any lumps.
Step-by-Step to the Perfect Peach Galette
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Flaky, Spiced Pie Crust
Step 1: In the bowl of a food processor, add the 1 cup plus 2 tablespoons of all-purpose flour, the 1 tablespoon of light brown sugar, the 1/2 teaspoon of kosher salt, the 1/2 teaspoon of ground cinnamon, and the 1/4 teaspoon of ground nutmeg. Pulse 3 times to combine.
Step 2: Add the 8 tablespoons of cold, cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining.
Step 3: Transfer the mixture to a large bowl and stir in the 2 tablespoons of cold water until a dough ball forms. If the dough seems too dry, you can add another tablespoon of water. Knead the dough gently on your work surface about 15 times, until it just comes together.
Step 4: Shape the dough into a flat disc, cover it tightly with plastic wrap, and chill it in the freezer for 20 minutes for a quick chill.
Part 2: The Warm Bourbon Pecan Peach Filling
Step 1: While the dough is chilling, preheat your oven to 400°F (200°C).
Step 2: In a large pot or Dutch oven, add the 2 pounds of frozen peaches, the 6 tablespoons of butter, and the 6 tablespoons of fresh orange juice. Set the pot over medium heat and cook, stirring occasionally, for 5 to 6 minutes, until the peaches have begun to thaw.
Step 3: Stir in the 1/2 cup of packed light brown sugar, the 3/4 teaspoon of ground cinnamon, the 1/2 teaspoon of kosher salt, the 1/4 teaspoon of ground nutmeg, the 1/8 teaspoon of freshly ground black pepper, and the 1/8 teaspoon of cayenne pepper.
Step 4: In a separate small bowl, combine the 2 tablespoons of bourbon and the 1 tablespoon of cornstarch and stir until the cornstarch has dissolved. Pour this cornstarch “slurry” into the peach mixture.
Step 5: Bring the mixture to a boil and let it simmer for 2 to 3 minutes, until the mixture has thickened into a beautiful, glossy sauce.
Step 6: Remove the pot from the heat and stir in the 1 teaspoon of pure vanilla extract and 3/4 cup of the chopped pecans. Let the filling cool to room temperature.
Part 3: Assembling and Baking Your Rustic Galette
Step 1: On a lightly floured surface, roll out your chilled dough to a 12-inch round. Carefully transfer the dough to a baking sheet lined with parchment paper.
Step 2: Using a slotted spoon, mound the cooled peach filling into the center of the dough, leaving a clean, 2-inch border all the way around. Sprinkle the remaining 1/4 cup of pecans over the top of the mounded fruit.
Step 3: Now for the rustic fold! Gently fold the 2-inch border of the dough edges up and over the filling, overlapping the dough slightly as you go around the circle.
Step 4: In a small bowl, prepare an egg wash by whisking the 1 large egg. Brush the folded dough edges with the beaten egg and then sprinkle them generously with the 2 tablespoons of granulated sugar. This will give your crust a beautiful, shiny, and extra-crispy finish.
Step 5: Bake for 40 to 45 minutes, until the crust is a deep golden brown and the filling is hot and bubbly.
Pro Tip (Optional Sauce!): While the galette bakes, you can pour the remaining peach and bourbon juices from the pot into a small saucepan. Continue to reduce this liquid over medium heat until it has thickened into a delicious, syrupy sauce.
Let the finished galette cool on the baking sheet for at least 20 minutes before slicing. Serve it warm, with a large scoop of vanilla ice cream, a dollop of whipped cream, a sprinkle of fresh mint, and a drizzle of your optional bourbon-peach sauce.
The Best Easy & Rustic Bourbon Pecan Peach Galette
A rustic, free-form tart (galette) filled with a rich bourbon, pecan, and peach filling. This dessert features a from-scratch, spiced pie crust made in a food processor. The filling is cooked on the stovetop, combining frozen peaches with butter, brown sugar, and warm spices, then thickened with a bourbon and cornstarch slurry and studded with pecans. The cooled filling is mounded in the center of the dough, the edges are folded over, and the galette is brushed with an egg wash and baked until the crust is golden brown. It is best served warm with vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 30 minutes (includes chilling and cooling time)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Pie Crust:
- 1 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) cold unsalted butter, cut into tablespoon pieces
- 2 tablespoons cold water, plus more if needed
- For the Bourbon Pecan Peach Filling:
- 2 pounds frozen sliced peaches
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons fresh orange juice
- 1/2 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons bourbon
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- For Serving:
- 1 pint vanilla ice cream
- 8 fresh mint leaves (optional)
Instructions
- Make the Pie Crust: In a food processor, pulse the flour, light brown sugar, salt, cinnamon, and nutmeg. Add the cold butter and pulse until the mixture resembles coarse cornmeal. Stir in the cold water until a dough ball forms. Shape into a disc, wrap tightly in plastic, and chill in the freezer for 20 minutes.
- Make the Filling: Preheat the oven to 400°F. In a large pot over medium heat, cook the frozen peaches, butter, and orange juice for 5 to 6 minutes, until the peaches thaw. Stir in the light brown sugar, cinnamon, salt, nutmeg, black pepper, and cayenne.
- In a small bowl, combine the bourbon and cornstarch to make a slurry. Pour this into the peach mixture, bring to a boil, and simmer for 2 to 3 minutes until thickened.
- Remove the pot from the heat and stir in the vanilla extract and 3/4 cup of the pecans. Let the filling cool to room temperature.
- Assemble the Galette: On a lightly floured surface, roll the chilled dough out to a 12-inch round and transfer it to a parchment-lined baking sheet.
- Using a slotted spoon, mound the cooled peach filling in the center of the dough, leaving a 2-inch border. Sprinkle the remaining 1/4 cup of pecans over the top.
- Fold the dough edges over the filling, overlapping them slightly.
- Brush the dough with the beaten egg and sprinkle with the granulated sugar.
- Bake: Bake for 40 to 45 minutes, until the crust is golden brown.
- Optionally, while the galette bakes, reduce the remaining peach syrup in the pot to a thick sauce to drizzle over the top.
- Serve the galette warm with a scoop of vanilla ice cream and a mint leaf garnish, if desired.
Notes
- The pie dough is quickly chilled in the freezer, which is a time-saving alternative to a long refrigerator chill.
- The filling is pre-cooked on the stovetop, which helps to control the amount of liquid and prevent a soggy bottom crust.
- It is important to let the filling cool to room temperature before assembling the galette to keep the pie dough from melting.
Nutrition
- Serving Size: 1/8 of galette (without ice cream)
- Calories: 550-650
- Sugar: 45-55 g
- Sodium: 200-250 mg
- Fat: 30-40 g
- Saturated Fat: 16-20 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 4-6 g
- Protein: 5-7 g
- Cholesterol: 80-100 mg
Storage and Make-Ahead Tips
A galette is a fantastic dessert to prepare for a dinner party.
- Make-Ahead: The pie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator. The cooked peach filling can also be made a day in advance and stored in an airtight container in the refrigerator.
- Storage: A baked galette is at its crispiest and best on the day it is made. However, you can store any leftovers, covered loosely, at room temperature for up to 2 days.
- Reheating: To bring back some of the crispiness of the crust, you can gently reheat the galette or individual slices in a 350°F oven for about 5-10 minutes.
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Creative Recipe Variations
This rustic and delicious galette is a wonderful base for your own creative and seasonal twists.
- Use a Different Fall Fruit: This galette method is also absolutely fantastic with a mix of peaches and fresh blueberries, or with firm, ripe plums and a pinch of ground cardamom instead of cinnamon. In the fall, a mix of apples and pears would also be incredible.
- Add a Different Nut: If you’re not a fan of pecans, you can easily swap them for an equal amount of coarsely chopped, toasted walnuts or sliced almonds.
- Make it a Non-Alcoholic Galette: If you prefer to make this without the bourbon, you can simply substitute the bourbon in the cornstarch slurry with an equal amount of cold water or apple juice.
Enjoy Your Rustic, Elegant Dessert!
You’ve just created a truly special, show-stopping dessert that is the very definition of rustic elegance. This Bourbon Pecan Peach Galette is a perfect harmony of flaky pastry, sweet, tender fruit, and a warm, sophisticated sauce. It’s a rewarding and impressive dessert that proves that sometimes, the most beautiful dishes are also the most simple.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy, impressive dessert!
Frequently Asked Questions (FAQs)
Q1: What exactly is a “galette”?
A galette is a French term for a rustic, free-form tart that is baked directly on a baking sheet instead of in a pie pan. It is made with a single layer of pastry dough that is rolled out, topped with a sweet or savory filling in the center, and then the edges of the dough are simply folded up and over the filling. It is much more forgiving and easier to make than a traditional, double-crust pie.
Q2: How do I keep my galette from getting a soggy bottom?
This recipe has a brilliant, built-in secret to prevent a soggy bottom: pre-cooking the filling! By cooking the peaches on the stovetop first and thickening their juices with a cornstarch slurry, you are creating a thick, jammy filling that will not make the bottom crust wet or soggy as it bakes. Baking the galette on a preheated baking sheet is another great trick that helps to crisp up the bottom crust quickly.
Q3: Can I use fresh peaches instead of frozen?
Yes, absolutely! If you are lucky enough to have beautiful, fresh, ripe peaches, they would be fantastic in this recipe. You will need about 4 to 5 medium, ripe but still firm peaches. Simply peel them, slice them, and use them in place of the frozen peaches. You may find that you need to reduce the initial cooking time by a minute or two.
Q4: Can I make this entire galette ahead of time?
A galette is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the components separately and store them as directed in the “Make-Ahead Tips” section above. This allows you to do a quick, 10-minute assembly on the day of your event, which will give you the best, freshest result.
Q5: Why do you add the cornstarch to the bourbon first, before adding it to the filling?
This is a crucial and foolproof technique for thickening any sauce! If you were to add dry cornstarch directly to a hot, simmering liquid, it would immediately clump up and be impossible to whisk out. By creating a “slurry” first—dissolving the cornstarch in a small amount of a cool liquid (in this case, the bourbon)—you are ensuring that the cornstarch will disperse evenly and smoothly into your hot filling, resulting in a perfectly smooth and glossy sauce with no lumps.