The stunted peaches make for a good pie. Bruised and small, they drop like stones. I catch them before the birds have a chance. They’re more stone than flesh. They’re more figment than statue. They’ll be gobbled up when the cicadas come; so I made a couple pies now to enjoy with coffee in the morning.
"Peaches and Cream" Corneal Galette
Ingredients for the crust
- ½ teaspoon salt
- 1 ¾ cup flour
- ¼ cup sugar
- 2/3 cup cornmeal
- 4 TB butter, cold
- 3 ½ TB shortening, cold
- 1 egg
- 2 TB vanilla
- 6-8 TB ice water
Ingredients for the filling
- 2-3 peaches, sliced
- Juice and zest from half a lemon
- 2 TB sugar
- 1 TB flour (can exclude if your fruit isn't that juicy)
- 1 cup crème fraîche (highest quality you can get. I am in love with Vermont Creamery’s)
- 2 TB butter, softened
- 1/3 cup confectioner’s sugar
- 2 TB honey
- 1 TB vanilla extract
- Egg wash, one egg mixed with 1 TB of water, for sealing and browning
- Extra granulated sugar, for sprinklin
Directions
- In a food processor, combine salt, flour, sugar, and cornmeal
- Add fats and pulse until the size of peas
- Add egg and vanilla, pulse to combine
- With motor running, add water, one tablespoon at a time, through feeding tube
- When dough begins to form, turn food processor off
- Turn out onto a floured work surface and pat into a disc
- Halve, shape into two smaller discs
- Wrap in plastic wrap and refrigerate for half an hour
- Preheat oven to 400*F and prepare a sheet pan with parchment paper
- While dough is resting, slice your peaches and add zest and juice of your lemon
- Put in bowl with sugar and flour, set aside
- Whisk together crème fraîche, confectioner’s sugar, butter, honey, and vanilla until well-combined, set aside
- After the 30 minutes has lapsed, remove one disc from refrigerator and put on your floured work surface
- Roll out into an 8-inch disc and transfer to your prepared parchment to continue work
- Leaving a one-inch margin on all sides, spoon half of your crème fraîche into the center of the disc and spread thinly around
- Add peach slices
- Using a pastry brush, dip into egg wash and run along the perimeter of your one-inch margin
- Fold crust toward center, crimping and pressing to seal
- Repeat with second disc
- Add egg wash to crust and sprinkle with sugar
- Bake for 28-35 minutes, checking at the 25 minute mark for any burning
- Eat immediately, if possible, but can stay in a sealed container for two day
