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.
Servings Prep Time
6servings 20 minutes
Cook Time Passive Time
25 minutes 2hours if making pie crusts
Servings Prep Time
6servings 20 minutes
Cook Time Passive Time
25 minutes 2hours if making pie crusts
  1. Preheat oven to 400° F with the baking rack in the bottom half of the oven.
  2. 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.
  3. 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.
  4. Slice three to four fresh peaches into slices about 1/4-inch thick. Keeping the slices uniform will help them cook evenly.
  5. 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.
  6. 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.
  7. 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.
  8. Brush the crust edges with melted vegan butter. Sprinkle with coarse sugar.
  9. Bake 20 to 25 minutes, until the crust is lightly browned and the peaches have softened.
  10. 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.
  11. 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.
Recipe Notes

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