Cast Iron Skillet Peach Galette
This cast iron skillet peach galette with a flaky all-butter crust and juicy, is one of my favorite peach desserts. The extra flaky crust with the sweet spiced peach filling is one of my favorite desserts.
Servings: 8 servings
Calories: 259kcal
Equipment
- 10-inch cast iron skillet
- Rolling Pin
Ingredients
Pie Dough
- 1 recipe Single Pie Crust
Peach Filling
- 840 grams peaches 3 large peaches
- 2 tablespoons (30 ml) lemon juice, fresh squeezed
- 1 teaspoon pure vanilla extract
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons (36 grams) finely ground tapioca
Galette Topping
- 1 large egg
- 1 teaspoon water
- 2-1/2 tablespoons granulated sugar
Instructions
Pie Dough
- Before starting the other elements, make the pie dough according to this recipe. Use the single crust recipe for this pie. Follow the directions up to placing the dough in the refrigerator and chilling it for at least 45 minutes.
Preheat the Oven
- Preheat the oven to 400°F, after the dough has chilled and right before you start prepping the peaches.
Prep the Peaches
- Wash and dry the peaches. Cut the peaches in half and remove the pits. Cut the peaches into quarters and cut each section into four slices, for a total of 16 slices per peach (or 12 if the peaches are small). Place the peaches in a bowl. Cover the bowl and prepare your pie crust.
Roll Out the Pie Dough
- Generously flour a work surface. Place the pie dough in the center and roll out the dough into a 13-inch circle. To roll the pie dough out to even thickness, place the rolling pin in the center then roll towards the top applying even pressure. Rotate the dough a quarter turn and roll out once again from the center up to the top. Don’t roll over the edges of the dough. Repeat these steps until you have a 13-inch circle.
- Fold the dough into quarters and transfer it to the cast-iron skillet. Unfold the dough and make sure to press it into the corners and sides of the skillet. Place the skillet in the refrigerator while you finish preparing the peach filling.
Make the Peach Filling
- Whisk together the sugar, cinnamon, nutmeg and tapioca.
- Sprinkle the lemon juice and vanilla over the prepared peaches. Next add the sugar and tapioca mixture and gently fold it into the peaches, making sure to stir from the bottom of the bowl. Taste the peaches. At this point you may want to add 1-2 more tablespoons of sugar based on the natural sweetness of the peaches.
Assemble the Galette
- Remove the pie dough from the refrigerator. Arrange the peaches in the pie dough by adding the peaches one piece at a time and arranging them in a pattern. Fold the edges of the dough over the peach filling. Spoon any liquid remaining in the bowl over the center of the peaches.
- In a small bowl, beat the egg and water together and brush the exposed edges of the dough. Sprinkle the dough with 1-2 teaspoons of sugar.
- Sprinkle about 2 tablespoons of sugar over the exposed peaches. The sugar on top of the peaches helps to prevent them from browning too much.
Bake the Galette
- Place the galette in the oven. Bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.
- If the crust starts to become too dark, cover it with a piece of tented aluminum foil. The foil should not touch the galette crust.
- Remove the galette from the oven and let it cool on a cooling rack for 1 hour before slicing and serving. The filling will still be a little soft.
Serving the Galette
- This tastes great all by itself without any topping, but will also tastes good with vanilla ice cream or whipped mascarpone.
Storing the Galette
- Store the galette at room temperature for up to 1 day covered with plastic wrap. Store in the refrigerator covered with aluminum foil for up to 4 days.
Notes
Taste your peaches before adding the sugar mixture. If the peaches are sweet, the sugar in this recipe should be enough, but if they peaches aren't sweet you may want to add 1-2 tablespoons more.
Keep the dough cold at every stage. If it turns soft or sticky while you're working, return it to the fridge for 10 minutes.
Slice the peaches evenly. Keeping the peaches about the same size so they bake at the same rate.
Tapioca Flour Substitution. If you don't have tapioca flour or can't find it at your local grocery store, use an equal amount of cornstarch.
Nutrition
Calories: 259kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 161mg | Fiber: 2g | Sugar: 30g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg