Have you ever stopped and tasted the juiciest summer peach as if you’ve never tasted one before? Go ahead. Go ahead and just let the incandescent magic that is a juicy peach fill your heart with joy. This is the only possible reaction. No really. Who dislikes a peach at the height of the season?!
I know the peak has passed, but at times on the farm I thought peach season would never come to a close. That the world would turn with a constant stream of ripe peaches until even the thought of peaches sickened me. And yet, near the end of the season when I’d been eating fresh peaches, dried peaches, peach butter, peach leather, stewed peaches, peach BBQ sauce, etc., I still felt the urge to bake. Despite everything I still felt compelled to tuck juicy peaches into flaky layers as if laying them to bed in the oven. (BECAUSE FREE FORM PIE. People. I mean c’mon. Who doesn’t want that in their mouth?!)
It was a gift. A gift directly from the arms of summer. And for a friend. We gasped in delight as we took our first bites and lamented the lingering crumbs when it was gone. And then she too was gone. Back to whence she came. To the land of the sugar woods and endless winter aka. Vermont. Full of galette and full of love.
Money can’t buy love, but it can buy peaches and a bubbling peach galette straight from the oven seems a heck-of-a-lot like love to me! So the moral of the story is make pie. Always make pie. Because when you make pie you make love.
And as David Mamet proclaimed,
“We must have a pie. Stress cannot exist in the presence of a pie.”
If any of you out there would like to recreate this love affair, you can find the recipe over at Free People Blog with Beth Kirby of Local Milk, a blogger I quite admire. At this point in the year it may be better to use a different fruit (apple?), so think of this as a template for your own creations.
Some of you might be wary of making pie dough, but I’m going to tell you the true secret to pie dough is keep it cold. At all points in the process. Freeze your bowl with the flour in it, freeze your butter (not till completely hard, but very cold), freeze the whole mixture in between each step if it’s a really hot day, and freeze your hands (you think I’m kidding, but putting your hands on something frozen before flattening bits of butter into the flour can really help). Oh and if you’ve misplaced your rolling-pin like me, you can still make a galette, just use a cylindrical glass bottle. Mine contained olive oil 🙂
For a blow-by-blow photo essay and detailed instructions on pie dough, you can check out my article in Edible Ojai and Ventura County.
Happy galette making!