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The Best Easy & Rustic Bourbon Pecan Peach Galette

A perfect slice of warm, homemade Bourbon Pecan Peach Galette served with a large scoop of melting vanilla ice cream.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold the dough edges over the filling, overlapping them slightly.
  8. Brush the dough with the beaten egg and sprinkle with the granulated sugar.
  9. Bake: Bake for 40 to 45 minutes, until the crust is golden brown.
  10. Optionally, while the galette bakes, reduce the remaining peach syrup in the pot to a thick sauce to drizzle over the top.
  11. 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

Find it online: https://www.eatswithsoul.com/pecan-peach-galette/

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