Summer may be drawing to a close (not that you'd know it by the temps here lately) but there's still time left to get Palisade Peaches and go to town on their drippy, sweet, goodness.
Now, these orange beauties are so yummy eaten as is, but I always buy more than I can get through. Pie is too much work in the summertime...but it's more humble sister, the gallette, I can pull off.
Palisade Peach Gallette
Ingredients
1 premade pie crust (home made or store bought)
5 medium palisade peaches
1/4 cup brown sugar
2 tbsp corn starch
1/2 tsp cinnamon
3 tbsp honey
1 egg (for egg wash)
3 tbsp granulated sugar + 1 tsp cinnamon (optional topping on crust)
Instructions:
1. Preheat oven to 350 degrees.
2. Line a rimmed cookie sheet with parchment. Roll crust (if using home made) into a 10 inch circle.
3. Remove pits from peaches and slice thinly (about 8 slices per peach) and put in a bowl. Toss with brown sugar, cornstarch and cinnamon.
4. Add peach mixture to center of pie crust. You can be as fancy or as casual as you want here. I like to spiral them a little.
5. Drizzle honey over peach mixture. Fold the edges of the pie crust up and over the peaches, creating little pleats as you go.
6. In a small bowl, whisk egg with 1 tbsp water and then brush the egg wash over the pie crust edges. Combine cinnamon and sugar in small bowl and sprinkle over the crust.
7. Place sheet pan in preheated oven and bake for 30 minutes or until the edges are golden and the peach mixture is bubbly. Remove from oven and cool for about 10-15 minutes (if you can wait) and then slice and serve with a big scoop of ice cream.
 but there's still time left to get Palisade Pea...){kind=link}
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