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My favorite part of summer is fresh produce. Especially fruit. A raspberry peach galette can definitely make up for the heat and humidity.
I am a sweet person for sure, and while I love cake, I will almost always choose pie if given an option. And fruit pies with good in-season fruit are the best.
Where did I get the idea for a mini raspberry peach galette? Well, it was really lack of fruit. I had a few peaches left from my last Imperfect Food box (fyi, you can get $80 in free groceries here) and a pint of raspberries in the fridge. I had already eaten some peaches in yogurt, and in a salad, so I wanted to make a dessert. Not enough for a pie or cobbler, but enough for a few small things. My original idea was to make turnovers, but I love the look of galettes. They’re intentionally rustic, so you can’t really mess them up. One of my favorite qualities in a recipe.
My go-to pie crust is an easy all-butter crust that comes together pretty fast. If you have a favorite, feel free to use that. I learned how to make this crust in a bakery I worked in, and use it for almost every pie I make. I always get endless compliments, so take that as you will. You’ll use about half for this recipe, so form the crust into disks and freeze it or use it for something else.
These come together really fast, and you can use a store-bought pie crust if you want to make it quicker (although I definitely do not recommend that, it works in a pinch.) The fruit is just mixed with flour, brown sugar, and a dash of vanilla and lemon. You then spoon it onto your pie crust fold up and bake. And when working with pie crust in hot weather, it’s easier to make smaller pies. Who knew?
Mini Raspberry Peach Galettes
These rustic mini pies are perfect for any occasions. If you’ve never had a raspberry peach galette, you are missing out big time!
To make the crust, put the butter in a food processor with the flour and salt. Pulse until butter is pea sized. Add ice water, 2 tablespoons at a time until it starts to form a dough.
Transfer to a floured surface and cut in half. Cut one half into four pieces and reserve the other for another use. Wrap the four pieces in plastic and chill in the fridge for about 30 minutes.
While the dough is chilling, make the filling. Put the peaches, raspberries, flour, sugar, and vanilla in a bowl and stir well. Let sit until dough is done chilling.
To make the galettes, remove the pie crust from the fridge. Roll each piece into a 6-8 inch circle. Spoon a quarter of the filling in the center and fold the edges up, leaving about a 2 inch open center. Repeat with remaining pieces.
Transfer to a parchment lined sheet pan and brush each with the beaten egg, then sprinkle with sugar.
Bake for 45 minutes until crust is browned and filling is bubbly.