It’s peach season and this Peach Galette with Bourbon Whipped Cream is the perfect way to celebrate! Soft, sweet peaches are coated in a delicious brown sugar mixture, then wrapped in flakey pie dough and finished off with a large dollop of bourbon whipped cream. I mean, peaches and cream? More like peaches and bourbon cream!
What is a Galette?
Galette sounds pretty fancy, am I right? Or should I say “Oui oui??” That’s really as fancy as I get.
Basically think of a galette as a free-form pie. They don’t require a pie or tart pan, but they do use regular pie crust. They end up having a really rustic, homemade look to them that I absolutely adore.
When making a galette you typically lay the pie crust on some parchment paper, add in the filling, and then gently fold the edge of the pie crust on top of the filling. Honestly, it kind of reminds me of a dessert pizza, is anyone else seeing that?
Galettes are typically made with fruit fillings, like this Peach Galette with Bourbon Whipped Cream. Custards won’t work with a galette because it needs something to hold on to while it bakes in the oven. Custards would leak out the sides and create a huge mess. No one wants that in their oven.
Fresh Vs Frozen Vs Canned
Peaches are like the perfect summertime fruit. They are sweet, juicy, and absolutely addicting in summertime. But what about the rest of the year? Here’s a little breakdown about using fresh, frozen, or canned peaches in galettes/pies.
- Fresh: Fresh is definitely going to have the most flavor. Depending on how sweet and ripe your peaches are means you could actually add less sugar than the recipe calls for. I prefer to use peaches that are almost ripe so they have a firmer texture that I think bakes down the best. Using fresh peaches is going to give you a wonderful flavor and aromatics to this galette.
- Frozen: Frozen would be my next best bet for using peaches if they’re not in season. I recommend if you are using frozen to thaw out the peaches completely. I would even let them drain in a mesh strainer for about 10 minutes, then pat them down with a paper towel. The problem with frozen peaches is that they could have excess water in them which could water down the pie and cause it to leak while baking. Not a big problem though and wouldn’t affect the overall taste. Just make sure to get as much excess water as you can!
- Canned: Canned would be my last resort, but it’s still doable and still on the list! Like with frozen peaches, canned have a lot of extra liquid that you really want to let drain off. I would also pat them down with a towel to really make sure you can get the excess liquid off. Because canned peaches are already ‘technically’ cooked, they might lose some of their texture while they bake! Be sure to taste the peaches before you use them to see how sweet they are!
Pie Crust: Homemade or Store-bought?
I will be the first to admit that pie crust is tricky! I have been the victim of many, many deflated pie crusts in the oven. Trust me when I say I know how crushing it is to watch your pie slowly melt in the oven. So if dealing with pie crust is not your jam, no worries!
I use store-bought pie crust in 99% of my pie recipes and no one has ever noticed! This can be our little secret, right? There’s a lot of really great pie crusts in the refrigerated section that I urge you to try! They make this dessert even easier!
But if you love making pie crust or have a really special family recipe for pie dough, please use that instead!
Tips and Tricks
This dessert is really so easy, I don’t have too many tips and tricks.
Depending on how fancy you want to get with your peach slice design in the galette, the thinner you cut them, the easier they are to shape. I like to layer my little semicircle slices on top of each other and it reminds me of a flower! But you can also just toss them in the middle and that works too!
If your peaches are a little bit sweeter, you can less sugar!
When the galette comes out of the oven, I like to use a kitchen brush to get some of the extra juices in the galette and brush them over the top peaches, it helps add a shine to the top peaches that might dry out in the oven!
- Brown Sugar
- Store-bought Pie Crust
Galettes are like pies but maybe even better!?! Is that too bold to say?!
Either way, these peaches combined with the bourbon whipped cream is my new dream dessert!
P.S. If you need more delicious summer time recipes, try this recipe for Peanut Butter S’mores Cookies!
Peach Galette with Bourbon Whipped Cream
- 3-4 Medium Peaches
- 1/2 cup Brown Sugar
- 2 tablespoons Flour
- 1/2 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 tablespoons Sugar
- 1 Egg
- 1 Store-bought Pie Crust
Bourbon Whipped Cream:
- 1 cup Heavy Whipping Cream
- 1 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla
- 2 tablespoons Bourbon
- Preheat oven to 375.
- Slice peaches into 1/2 inch slices.
- In a large bowl, add peaches, brown sugar, cinnamon, vanilla, and flour. Mix together.
- Roll out the pie crust to about 11 inches.
- Place peaches in the middle of the pie crust, leaving a border of about 2 inches around the peaches. Leave excess liquid in the bowl.
- Gently fold the edges of the pie crust over the peaches, pressing gently to seal.
- Create an egg wash with 1 egg and a splash of water. Brush the edges of the pie crust with the egg wash, then sprinkle on sugar.
- Place galette on a parchment paper lined baking sheet.
- Bake for about 45-55 minutes.
- When the pie is done and cooling, make the whipped cream.
Bourbon Whipped Cream:
- Pour heavy cream into a bowl and whip until soft peaks form.
- Add in powdered sugar and whip for 1 more minute.
- Gently fold in vanilla and bourbon.
- Dollop on top of warm galette and enjoy!