Peach Galette 4

Peach Galette

This rustic peach pie has fresh peaches tucked inside a delicate rice flour pastry.

Peach Galette 4


Peach Galette 4

Peach Galette

Angie Halten
This rustic peach pie has fresh peaches tucked inside a delicate rice flour pastry.
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 8



  • 1 1/3 cups rice flour
  • 1/2 tsp salt
  • 1/3 cup vegetable shortening chilled and diced
  • 1/3 cup butter chilled and diced (for dairy-free, omit butter and use 2/3 cup shortening)
  • 1 Tbsp brown sugar
  • 3 Tbsp ice water
  • 1 Tbsp lemon juice


  • 6 fresh peaches sliced
  • 2 Tbsp cornstarch
  • 4 Tbsp brown sugar
  • 2 Tbsp cream or milk alternative
  • Sugar for sprinkling


  • In a food processor, pulse together rice flour, salt, shortening, brown sugar and butter.
  • Mix together the water and lemon juice and add 1 tbsp of this at a time to the mixture until dough forms.
  • Form dough into a ball, wrap, and chill in refrigerator for one hour.
  • To roll out dough, place between 2 sheets of wax paper. Roll out to a 12-inch circle and place onto a parchment lined baking sheet.
  • For the filling, toss peaches and cornstarch with sugar.
  • Place mixture into pastry, leaving 2" open around the edges, then fold pastry edges over fruit. This is supposed to look rustic, so rough and uneven edges are what you want.
  • Brush pastry with cream, sprinkle with sugar, then bake at 425°F 25-30 minutes, until pastry is golden brown.
Tried this recipe?Let us know how it was!
See also
Pumpkin & Brownie Swirl


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  1. 5 stars
    Made this for our small church dinner. It was very good! Rave reviews.
    Thank you so much.

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