Maple glazed peach galettes are the perfect summer dessert! Serve them warm with vanilla vegan ice cream on top and your friends and family will be in heaven. What a nice reminder of your family’s peach pie recipe you had in summers past!
If you are in a hurry, you can always use premade pie dough from the grocery store. Just roll out two pie crusts, then cut two 8-inch crusts from those. Roll out the remaining dough into a circle and cut the final 8-inch crust. I like to use an 8-inch saucer for a template, to keep things simple. These can also be made with frozen peaches in a pinch. Just thaw the frozen peaches completely, then remember to dry them before adding to the galettes.
To make your own amazingly delicious pie crusts, use this recipe. The crust dough needs to be refrigerated for two hours, so be sure to allow for that time. I promise, you will love this crust.
When slicing your peaches, you will want them to be uniform, so slice them about 1/4 inch thick. This makes the slices just right for overlapping and cooking evenly. If you like a more artisan look for your galettes, you can leave the peaches unpeeled. What I like to do is leave one peach unpeeled and divide those pieces among the three galettes, working them in among the peeled pieces. This give a nice authentic “farm” look to this dessert.
For maple glazed peach galettes, you can use any kind of maple syrup you like. Plain maple syrup will be delicious! But, I’ve found this amazing Strawberry Rose Infused Runamok Maple Syrup which is so good in this recipe. The flavor is very light and balanced, with a nice undertone of strawberries and rose, and the dominant flavor still being maple syrup. If you can find it, please try it! It raises this dessert to a whole new level. Look for it online!
Maple Glazed Peach Galettes
Perfect desserts for a summer holiday, these galettes are lined with an almond paste and topped with peaches, almonds and maple syrup.
2 hours if making pie crusts
Preheat oven to 400° F with the baking rack in the bottom half of the oven.
Remove three pie crusts from the refrigerator if making your own (see link in text above this recipe). Using premade dough or your own, roll them out and cut into three 8-inch circles. Place the rolled (about 1/8-inch thick) and cut pie dough onto parchment paper on a baking sheet or sheets.
In a skillet on the stovetop, add 1/2 cup of sliced almonds over low to medium heat. Stir until the almonds become aromatic and begin to brown, about 6 to 8 minutes. Remove the almonds from the hot pan immediately to stop them from cooking. Set aside.
Slice three to four fresh peaches into slices about 1/4-inch thick. Keeping the slices uniform will help them cook evenly.
In a small bowl, stir together 4 tablespoons of flour, 1/4 cup of the toasted sliced almonds, and 1/4 cup of the maple syrup and gently stir to make a clumpy almond paste. Using a butter knife, divide the almond paste mixture evenly among the three unbaked pie crusts, leaving about 3/4 inch of space around the edge of each dough circle.
Arrange the peach slices on top of the almond paste, beginning in the middle of the crust with a star pattern, overlapping and working to the edge of the paste. Sprinkle the peaches with coarse sugar and cinnamon. The amount of sugar will depend on the sweetness of your peaches.
Begin folding the galette edge over using a 2- to 3-inch piece of the crust edge, laying it over the edge of the circle of peaches. Continue folding edge pieces over until you reach the last piece, which will overlap on both sides of the fold.
Brush the crust edges with melted vegan butter. Sprinkle with coarse sugar.
Bake 20 to 25 minutes, until the crust is lightly browned and the peaches have softened.
Remove from the oven and while the galettes are hot, drizzle over the top of each pie with 1 tablespoon of Strawberry Rose Infused Runamok maple syrup, spreading evenly.
Top with the remaining toasted sliced almonds. Serve warm. Pies can be eaten alone or with vanilla nice cream (vegan ice cream) served on top. To serve six, cut each galette in half.