about 4–5 ripe peaches, cored and thinly sliced (4 medium-large, 5 small)
1/4 cup granulated sugar
1/4 cup coconut or brown sugar
3 Tbsp. arrowroot powder or tapioca starch (or cornstarch)
juice of one lemon
To finish the crust (optional): 2 Tbsp. heavy cream and 1 Tbsp. coarse sugar
Instructions
If you’re making a homemade pie crust, start by making that. If you’re using my recipe, you only need to make 1/2 of it, or you can make the full recipe and save the other half for later!
Once your pie crust has chilled for at least 20-30 minutes, begin to make the filling.
Core and slice the peaches. Add them to a bowl with the granulated sugar, coconut sugar, arrowroot, and lemon juice. Stir well and set the bowl aside.
Preheat the oven to 4ooF. Line a large cookie sheet with a piece of parchment paper or a Silpat.
Roll out the pie crust on the parchment paper or Silpat (with it staying on the cookie sheet, this makes things easier) into about a 13in circle.
Spoon the peach mixture in the middle of the crust leaving about 1+1/2 inches of room for the crust around the edges.
Fold the edges up around the filling and slide the galette onto a baking sheet.
Brush the crust with the cream and sprinkle with the sugar.
Place in the oven for 30-40 minutes and bake until golden and bubbly.
Allow the galette to cool fully (you can leave it on the cookie sheet) so the filling has time to gel together. Cut with a knife or pizza cutter when you want to serve!