Some of the things I am loving right now…
Fireflies.
The 8 pints of blueberries that plead with me to turn them into jam every time I open the fridge. Without fail.
My herb garden for its loyalty in spitting out herbs just as quickly as I use them up.
Fat strawberries with naught else but the clean, crisp taste of freshly whipped heavy cream.
And last but not least: pie. In every known shape and form.
Pies that explode with old-fashioned summer flavor upon each and every bite.
Like this rustic galette with peaches, cinnamon and cream cheese. Ginger spice entirely optional.
The distinct flavor hidden inside the peaches is highlighted by a rich, cream filling surrounded by a buttery, flaky crust.
With one bite my heart was singing the praises of summer.
The very essence of which is captured with this pie.
A rustic galette with peaches, warm spices and cream cheese.
Ingredients
Instructions
- Mix the cream cheese with 1/4 cup sugar and vanilla extract. In a separate, large bowl toss peaches with 1/4 cup sugar, lemon, cinnamon, ginger and flour. Preheat oven to 400 degrees F.
- Roll pie dough out on a floured surface to a 10-inch circle. Place on a parchment lined baking sheet or in an 8 or 9 inch pie plate lined with parchment or lightly greased with butter. Spread cream cheese over center leaving about a 2-inch border. Add peaches and evenly spread over top of cream cheese.
- Start in one area and fold crust over filling, pleating and overlapping all the way around. Brush crust with melted butter and sprinkle with coarse sugar, if desired.
- Bake about 30-35 minutes until crust is golden brown and peaches are bubbly. If baking in a glass pie pan you may need to increase the time. Serve warm or chilled with fresh whipped cream. Store leftovers covered in refrigerator.
- Combine flour, sugar and salt together in a large bowl.
- With a pastry blender, two knives used scissors fashion, or your fingertips, cut half of the fat into the flour mixture until it resembles cornmeal. Cut or rub the remaining half into the mixture until the largest pieces are the size of a dime, or flattened peas.
- Sprinkle the ice water, one tablespoon at a time, over top, tossing with a fork until it comes together. Pat into a disk and wrap with saran wrap. Refrigerate for 30 minutes before using.
Just made this with some less-than-stellar peaches. Our family loved it. Again, there’s a secret ingredient: the cream cheese! Ho boy, great idea. And the crust was very easy to make (I used my fingers) and tasted good. Thanks for the inspiration.
Thanks for trying it! It’s good to hear it was a hit!
Hi Reeni, Sharing this great recipe on my Wednesday post, thanks!
Such a great ode to Summer…too bad it’s in the 60s here in France! I’m eating blueberries and peaches to forget :)
My heart sings with you.
Peaches and cream is a match that should never be broken. I love a good peach pie. Looks delicious. Have a beautiful Sunday Renni, Blessings, Catherine xo