Ingredients:
- 5-6 fresh peaches
- 1 frozen pie crust
- 1 tablespoon raw coarse sugar
- 2 tablespoons cornstarch
- 3 tablespoons Bourbon Infused Honey
- 1 tablespoon Peach White Balsamic Vinegar
- 1 tablespoon fresh lemon juice
- 1 egg
- Confectioners’ sugar, to garnish
Instructions:
- Preheat the oven to 400º F.
- Slice the peaches about ¼ “thick and add them into a mixing bowl. Add cornstarch, honey, balsamic, and lemon juice into the bowl. Gently mix to combine.
- With cooking oil, spray a large piece of parchment paper on top of a baking sheet.
- Roll out the pie crust so it lays flat on the parchment paper.
- Begin arranging the sliced peaches into a fanned-out style starting from the outside in on the pie crust, leaving a 1-inch border around the edges.
- Fold the edges of dough over onto the peaches, pinching it in to keep the folds together to form your crust.
- Brush the egg wash mixture (1 egg + 1 teaspoon water, whisked) over the edges of the galette and sprinkle with some raw coarse sugar on top of the dough.
- Bake for 20-25 minutes, until the edges are brown.
- Let cool and garnish with confectioners’ sugar.