Freeform peach pie (galette) from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Super-thick and fruity whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • TBipp on July 19, 2025

    Excellent results with this unusual fat to flour ratio and different process. Crust was tender, flaky and crisp. I used overripe, not very sweet nectarines. All guests noted that this was the strongest peachy flavor they have ever enjoyed in a peach dish which I attribute to not sweetening the fruit in advance and the evaporation of the juice because of the open top. This is one of the first galettes I have made that did not lose all the juice while being baked. I also liked that the recipe provides an exact measure of the cut up fruit by weight.

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