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
In a food processor, pulse together the flour, cornmeal, sugar, and salt. Add the butter and pulse until it resembles a coarse meal.
Add ice cold water a Tablespoon at a time. Stop when the dough starts to form.
Turn the dough out onto a floured board and form into a disk. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
Meanwhile, grind the almonds and confectioners sugar into a fine meal. Add the egg yolk and almond extract. Set aside.
Toss the peaches, blueberries, honey, and cinnamon in a large bowl.
Roll the dough out into a 14-inch circle. Drape over a 10-inch pie plate.
Press the almond paste into the bottom and up the sides of the pie plate.
Add the fruit.
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.