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Strawberry Peach Galette (AKA Lazy People Can Eat Pie, Too)

Should I be ashamed that one of my major goals in life is to figure out as many ways to be lazy as possible?


Too bad. I'm not.

Alexis has spent the past six months continuously asking if we can make pie. I generally reply, "But I don't wannnnnnnaaaaaa," because lazy. PIE IS WORK, YOU GUYS. I don't want to do work.

But, hey! Galettes aren't work! I knew that but for some reason totally forget. The good news is that I remembered in time to appease the bossy little person while peaches were in season. Mmmm ... peaches. The bad news is that now I don't have an excuse to tell her no when she asks for pie.

Seriously, it would be a challenge to make this a complicated process.

Even though it is the laziest of lazy desserts, it looks so very pretty.

I guess what I'm figuring out is that I need to teach Alexis to make Galettes. That would get me food and peace and quiet.

The recipe is below, but in the interest of proving how stupid easy this is, here you go. Start with a store bought refrigerated pie dough because LAZY.

Then spread some strawberry goop on top. You could also use jam. Seriously. Jam. I know it sounds weird, but a good jam or jelly will do the trick just fine.

Next you need to cover the strawberry goop with thinly sized peaches. Don't need to worry about making it look cute. It will no matter what.


Finally, you fold the edges over. You start with just one little section folded.

But eventually you will have a big section finished.

And then you're completely done.

It's stupid easy.

Can we maybe keep that fact a secret? Yes? Excellent. I don't want too many people to figure out how lazy I am.

Strawberry Peach Galette

1 refrigerated pie crust
1/4 cup water
1/4 cup dark rum (If you want to leave the booze out, just sub in water. Booze is better, though.)
1 tablespoon cornstarch
1 cup sliced strawberries
1/4 cup granulated sugar
1 peach
Egg white
Pinch raw sugar

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Spread the refrigerated pie crust on top of the parchment paper. Remember, it works best if you let the crust sit at room temperature for a bit before unrolling it.

3. In a small saucepan, combine the water, rum, and cornstarch. Heat over medium heat, stirring constantly until the cornstarch disappears.

4. Add the strawberries and sugar. Continue to cook, stirring occasionally, until the strawberries are soft.

5. Mash the now cooked strawberries up with a fork. No need to be thorough here. You just want to break the pieces down a bit.

6. Toss the strawberry goop in the freezer for about 5 minutes so that it thickens a bit.

7. Spread the strawberry goop over top of the pie crust.

8. Top with thinly sliced peaches.

9. Fold over the edge of the pie.

10. Brush the top crust with egg white and then sprinkle raw sugar on the crust.

11. Bake at 350 degrees for 25 minutes. Then, cover the galette with some foil and bake for an additional 10 minutes or so. You know it's done when the crust is a golden brown on top and the bottom crust is thoroughly baked. I had to stab my finger around at the bottom to be certain.

12. Invent your next fruit combination for galettes. I'm thinking Blueberry/Peach, Raspberry/Peach, Berry Blend, and Lime Cheesecake are all on deck.

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Reader Comments (5)

Oh, this recipe is SO going to win me Roommate of the Year (if I don't eat the whole thing myself first.) As a fellow lazy baker, I extend my greatest thanks.

September 8, 2014 | Unregistered CommenterNikki

Awesome. Also, Trader Joe's sells frozen dough already rolled out and whatnot. I hear. :-)

September 8, 2014 | Unregistered CommenterCheri @ Blog This Mom!®

We are getting a case of peaches from our co-op this weekend. Looks like I'll have to get a case of pie dough to go with it! Thank you!

September 8, 2014 | Unregistered CommenterCrista

Or you could get a sunbeam mini pie maker like I did and use giant eagle brand pie crusts, whoo! Pie in 10 mins!

September 10, 2014 | Unregistered CommenterAmber

you make me think i could actually bake!

September 19, 2014 | Unregistered Commenterhellohahanarf
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