Behold my third and final contribution to gumbo night: peach galette. Blueberry still wins for flavor, but this one takes the cake for pretty. I didn’t get a picture of the pie before we cut it, but it was a work of art. I used the cornmeal galette dough from the ATK book, which called for a less butter than the traditional version, as well as a sour cream/ice water mixture for the binder. I wasn’t too impressed until I piled on the fruit and went to fold the edges in. I nudged them a little and they practically fell into perfect pleats. I think I preferred the taste of the old-fashioned pâte brisée; I don’t know which I’ll use in the future.
Also, piecrust? I haven’t mastered it–that will be decades yet–but I have turned out acceptable galette crusts four times now. I think that’s a trend.