Peach Galette

This girl . . . she keeps growing (one inch in the last month) and I love this age with the juxtaposition of almost adultlike abilities, childlike humor, and a body somewhere in the middle.  She has the best sense of humor and is always cooking up something new.  Her obsession with slime continues so I see remnants of her slime experiments in the garage sink but sometimes she channels that energy into things we can eat. 

She tried to make homemade boba for her cross country team and rolling all those little boba balls was incredibly tedious and time consuming but she stuck with it.  The end result disappointed her a little because she didn't realize the right way to make it ahead of time and serve it later, but I love that she had a vision and tried to make it happen.

One day in September, my friend traded me some late season peaches for fruit from my mother in law's farm and Middle immediately wanted to make a peach pie.  This turned out amazing and she did it all.  I like the style of galette because it's a lot less fussy than other pies with the same delicious taste.

Peach Galette

1 pie crust (your favorite recipe or a premade one)
3-4 peaches
1/2 tsp vanilla extract
1 T lemon juice
2 T cornstarch
1/3 cup white sugar
1/3 cup brown sugar
1/8 tsp cinnamon
3/4 cup water

Wash and slice your peaches and set aside.

In a large saucepan, combine the vanilla extract, lemon juice, cornstarch, sugar, cinnamon, and water.  Bring it to a boil and stir it frequently until it starts to thicken - about 2-3 minutes.

Add the peaches to the mixture and stir to completely coat.  Let it simmer for about 5 minutes.  You  want the peaches to soften but not become mushy.  If your peaches start out firm, this may take slightly longer.  If your peaches start out really soft, this may be less than the 5 minutes.

Roll out your dough into a big circle and place the peach filling in the center, leaving about 2 inches of dough all around the edges.  Fold the edges in, leaving the center exposed.  Brush the edges with the beaten egg (add maybe 1/2 T water to the beaten egg), and sprinkle with a little sugar.

Bake at 325 degrees for 30-40 minutes or until the filling is bubbly and the pie crust is cooked.