Peach Musketeer #2 – Porthos’ Peach Raspberry Galette

You might have seen Athos’ dessert last week!

He kicked off the series of three Palisade Peach Desserts with Palisade Cake Bites.

This week Porthos would like to share with you his three peach dessert.

You may remember his debonair hat.  He likes flare so he wanted to add flare to this dessert too.  He threw in some plump frozen raspberries.

It’s a simple spin on peach pie…

Peach Raspberry Galette

Print this Recipe

S & S has posted a galette before.  In that post, I detailed how to make a perfect pie crust, check it out for the crust recipe for this galette (or print the recipe above).  It’s a two-crust recipe and when I made the Cherry Galette I froze the other crust.  I thawed it for this Peach Raspberry Galette.


3 ripe Palisade peaches-blanched, peeled, chopped

1 c. frozen raspberries

1/2 c. sugar

1 T. cornstarch

1 T. lemon juice

1/8 t. almond extract

Combine and stir all ingredients together.  Let sit for 5 to 10 minutes while rolling out the thawed pie crust.

Roll out the crust into a circle-ish shape.  It doesn’t have to be perfect.

Lay the crust onto a baking sheet or in a casserole dish.

Pour the filling into the middle of the crust and fold up the sides to keep the juices in.

Brush lightly with cream or milk and generously sprinkle with coarse sugar.

Bake at 425 degrees Fahrenheit for 20 minutes, turn down the oven to 350 degrees Fahrenheit and bake for another 20 to 25 minutes until golden brown.

Let cool completely before cutting and serving.

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