If you are trying to squeeze the last bits out of summer, make a peach pie. What says summer more than a peach pie? I saw this peach almond galette in the July issue of Country Living and immediately made it. The original recipe only uses peaches, but I didn’t have enough to fill the pie, so I added blueberries. What makes this galette special is that there is a layer of almond paste on the bottom. I love almond anything, so I knew that it would be interesting. I also like that it is supposed to be messy looking. This is a very rustic looking dessert. In my book, it looks homemade. Homemade looking things just taste better.
1 1/2 cups flour
1/4 cup cornmeal
1 Tablespoon sugar
1/2 teaspoon salt
10 Tablespoons very cold butter
3 to 5 Tablespoons ice water
1/2 cup whole raw almonds
1/2 cup confectioners sugar
1 egg yolk
1 teaspoon almond extract
8 large peaches, peeled and sliced (I used 4 peaches and 2 pints blueberries)
2 Tablespoons honey
1/2 teaspoon cinnamon
coarse sanding sugar for sprinkling
Bring the draped pie crust up over the fruit. Press to seal. Sprinkle with coarse sanding sugar.
Bake in a preheated 400 degree oven for 45 to 50 minutes. The filling will be bubbly and the crust golden brown. Serve with some vanilla ice cream.