As someone who could practically make peach cobbler in her sleep — I mean, hello, first-ever Thanksgiving dessert I learned — I’m all about evolving the classics. And who can resist spiking a dessert? Bourbon doesn’t just make your peaches tipsy; it infuses them with this deep, caramel richness that just screams, “Eat me now!” Pair that with the crunchy pecans and you’ve got yourself a pie that’ll make you break into your happy dance. Plus, we’re all busy, and galettes are like the easygoing alternative to pie. They’re forgiving, they’re rustic-chic and they don’t demand perfection. You just roll out the dough, pile on the filling and let the oven work its magic. And get this, we’re using frozen peaches. So, you can whip up this bad boy all year round. Trust and believe, once you introduce this Bourbon Pecan Peach Galette at the next family get-together, your Auntie’s peach cobbler will have some stiff competition.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) cold unsalted butter, cut into tablespoon pieces
- 2 tablespoons cold water, plus more if needed
- 2 pounds frozen sliced peaches
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons fresh orange juice
- 1/2 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons bourbon
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1 pint vanilla ice cream
- 8 fresh mint leaves, for garnish, optional
Instructions
- For the pie crust: Add the flour, light brown sugar, salt, cinnamon and nutmeg to a food processor. Pulse 3 times to combine. Add the butter and pulse until the mixture resembles coarse cornmeal with a few pea-size pieces of butter. Transfer to a large bowl and stir in the cold water until a dough ball forms (adding another tablespoonful of water if needed). Knead the dough until it stays together, about 15 times. Shape into a disc, cover tightly with plastic wrap and chill in the freezer for 20 minutes.
- For the bourbon pecan peach filling: Meanwhile, preheat the oven to 400 degrees F.
- Add the frozen peaches, butter and orange juice to a large pot, set over medium heat and cook, stirring occasionally, until the peaches begin to thaw, 5 to 6 minutes. Stir in the light brown sugar, cinnamon, salt, nutmeg, black pepper and cayenne.
- Combine the bourbon and cornstarch in a small bowl. Pour the cornstarch slurry into the peach mixture, bring to a boil and simmer until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the vanilla extract and 3/4 cup of the pecans. Let cool to room temperature or cool in an ice bath.
- On a lightly floured surface, roll out the dough to a 12-inch round. Transfer to a baking sheet lined with parchment paper. Using a slotted spoon, mound the peach filling in the center of the dough and sprinkle the remaining 1/4 cup pecans over top, leaving a 2-inch border. Fold the dough edges over, overlapping slightly. Brush the dough with the beaten egg and sprinkle with the granulated sugar.
- Bake until the crust is golden brown, 40 to 45 minutes. Serve warm with a scoop of vanilla ice cream and a mint leaf, if using.
- Optional: While the galette bakes, over medium heat, continue reducing the remaining peach and bourbon mixture in the pan until it thickens into a sauce. Drizzle the sauce over the galette before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 548 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 91 mg |
| Sodium | 278 mg |
Reviews
This turned out very well. My only complaint would be that the bourbon flavor didn’t really come through. It was not really noticeable at all. But the other flavors were very good.