Peach Galette with Bourbon Brown Sugar Honey Glaze

Let me start by saying this Peach Galette although not difficult to make is so elegant you could serve it on your most special occasions. The Bourbon Brown Sugar Honey glaze is just the perfect amount of sweetness mixed with the rich flavor of Bourbon.

I used a ready made pie crust and fancied it up with a simple braided design. Ofcoarse the same can be done with a homemade pie crust.

The peach filling is basically a peach pie filling and results in a galette bursting with fresh peach flavor and a hint of cinnamon. I piled the peaches from the outside in working my way up to mound them into a flower like pile.

The glaze is a simple combination of brown sugar, water, honey and bourbon cooked down to a perfectly shiny delicious syrup that truly elevates this simple galette.

Top with your favorite Vanilla Bean Ice Cream and enjoy. The recipe is out just in time for National Eat a Peach Day!

XO, Christine

INGREDIENTS

For the Peach Galette

• 1 1/4 lb fresh peaches (4-5 medium peaches)

• 2 tbsp light brown sugar (packed)

• 2 tbsp sugar + 1 tbsp for sanding pie crust

• 2 tbsp flour

• 1 tsp cinnamon (ground)

• 1 tsp vanilla extract

• 1 tbsp butter

• 1 pre-made pie crust

• 1 egg

• 1 tsp water

For the Glaze

• 1/2 cup light brown sugar

• 2 1/2 tbsp honey

• 1/2 cup water

• 3 tbsp bourbon

DIRECTIONS

Prepare the Crust

1. Prepare the crust by laying it flat onto a baking sheet lined with parchment paper. If you would like to make a braided edge which is optional put a circular plate on top of the pie crust to guide you as you cut lines about 1/3 of an inch wide and 1 &1/2" long all the way around the pie shell.

2. Remove the plate and gently braid the cut pieces by using 3 strips at a time. Crossing the left over the middle piece, then the right over the middle piece, then finally flip the middle piece up straight. Continue until the pie shell is completely braided and set aside. If you prefer not to braid the crust simply fold it over and allow a 1 &1/2" edge.

For the Filling

1. Preheat oven to 375. Peel peaches and cut into quarter inch wedges and place in a large bowl.

2. Pour sugar, brown sugar, cinnamon, and flour onto peaches and gently fold into the peaches until covered evenly.

3. Pile the peach wedges in a circular formation starting from the outside in. Pile the next layer in a smaller circular formation. Continue until it resembles a flower and all peaches are used. Discard the remaining liquid on the bottom of the bowl.

4. Whisk egg with water and brush the egg wash on the braided edges of the pie crust. Use the reserved tablespoon of sugar to sand onto the braided edges of the pie crust.

5. Cut butter into small cubes and dot on top of peaches evenly.

6. Bake galette on middle oven rack on 375 for 35 to 45 minutes or until crust is medium golden brown. Some peach juices may flow out which is just fine. Set aside to cool while you make the glaze.

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For the Glaze

1. In a small saucepan add water, brown sugar, and honey. Cook on medium high heat until it reaches a vigorous boil. Lower to medium heat and simmer about 15 minutes until it thickens to a thin syrup.

2. Add bourbon, stir and continue to simmer another 2 minutes.

3. Remove from heat and let cool for 5-7 minutes until it thickens slightly but is still able to easily pour.

4. Gently brush the peaches with the glaze so they are all coated then gently pour remaining glaze over the galette using as much or as little as you like.

5. Top with your favorite vanilla bean ice cream and serve. Ice cream is optional but please know that it is absolutely delicious on this peach galette.