Pella Chronicle

January 2, 2013

Peach and Almond Galette

The Chronicle

Pella —


pkg refrigerated pie crust
3 large ripe free stone peaches
4 1/2 Tbsp raw sugar
1 1/2 Tbsp flour
1/2 tsp almond extract
1/2 tsp pure vanilla extract
1 Tbsp sliced almonds
1 tsp butter

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1 egg white


Preheat over to 425. Place parchment paper over cookie sheet or sheet with edge.

Bring two quarts of water to a boil. Prepare a ice bath.

Unroll pie crust and place on parchment paper. Gently stretch crust from the center out to get about a 12 inch round size.
One at a time, with a slotted spoon, place a peach into the boiling water for about 45 seconds. Remove and immediately place into ice bath. With fingers gently remove skin from peaches. Repeat with other two peaches. Gently dry peaches with a paper towel. Slice peaches into 1/4 inch pieces and place in bowl. Mix together flour and 4 tablespoons sugar. Sprinkle over peaches. Add almond extract and vanilla extract. Mix gently.
Arrange peaches on crust by overlapping, forming about an 8 inch circle. Randomly dot butter on top. Carefully fold the edges of the crust around the filling. Whisk egg white with fork and using a pastry brush apply to outside of crust. Sprinkle remaining sugar and sliced almonds on top.

Bake in center of over for about 25 minutes. Cool on baking sheet.

It was great with a little vanilla ice cream!