This recipe works really well with any berry or fruit – the pecans give the pie crust a rich, nutty, crunchy texture and flavour. Really – what is a galette? An easy way to make a pie!
1/2 cup pecans (toasted)
1 cup plus 2 TBSP flour
2 tsp raw sugar
1/2 tsp kosher salt
1/4 tsp cinnamon
1/2 cup (1 stick) very cold unsalted butter (in small pieces)
2 cups raspberries
2 tbsp cornstarch
1 1/2 tsp freshly squeezed lemon juice
1/4 cup sugar, plus a bit more to sprinkle on crust
2 tbsp milk or heavy cream
Preheat oven to 375
Once your pecans have been toasted, and cooled – pulse in food processor until they are a coarse crumble. Add flour, sugar, salt and cinnamon. Pulse just until combined. Add butter pieces and pulse just until mixture looks like a coarse crumble – a few pea sized bits are great. Transfer mixture to a large bowl and drizzle in 4 tbsp ice water and mix. If necessary add another tablespoon of water just until it comes together. Gently pat the dough into a circle, cover with plastic wrap and allow to sit in fridge for at least 1 hour. (it will keep in the fridge for 2 days or you can freeze it for a month)
Toss raspberries, cornstarch, lemon juice and 1/4 cup sugar in bowl.
Roll out dough on a lightly floured surface to a 12″ round. Carefully put on a parchment lined baking sheet.
Mound fruit mixture into centre of dough, leaving about 2″ around the edge. Fold edges over, overlapping slightly.
Brush dough with milk or cream and sprinkle raw sugar over.
Peel, and slice peach – in the center opening, arrange peach slices.
Bake until crust is dark golden brown and filling is bubbling – at least 45 minutes.
Allow to cool before slicing.
Peaches and raspberries were ripe and ready at the same time this year, so I served this with a yummy peach bursting sorbet …..