Bourbon Peach Galette with Molasses
Embrace Elegance with Our Bourbon Peach Galette: The Effortless Delight
Indulge in the harmonious blend of bourbon-kissed peaches and the rich sweetness of molasses with our Bourbon Peach Galette made in partnership with Lucky Leaf Pie Filling. This exquisite treat is a rustic homemade dessert, minus the fuss.
Imagine succulent peach slices bathed in bourbon, nestled within a flaky, golden-brown crust. The best part? This masterpiece is a breeze to create, especially if you opt for store-bought pie dough. With its imperfections cherished, this galette boasts a charming allure that’s hard to resist. With this recipe, you can make a delicious pie, without the fuss of making a perfect pie crust. A galette is like the fail-proof version of a pie.
Bourbon Peach Galette with Molasses
Discover the ultimate Bourbon Peach Galette recipe sweetened with molasses, made in partnership with Lucky Leaf pie filling. Enjoy the perfect blend of bourbon-infused peaches wrapped in a rustic, flaky crust. This easy-to-make galette is elevated with a touch of molasses and is perfect for all levels of bakers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 galettes 1x
- Category: Cakes
Ingredients
- 1 package refrigerated pie crusts or pie dough
- 1 can Lucky Leaf Premium Peach Fruit Filling
- 2 Tbsp bourbon*
- 1/2Tbsp. Crosby’s Fancy Molasses
- 1 egg, lightly beaten
- course sugar (for sprinkling)
- 1 cup vanilla ice cream or Greek yogurt (for topping)
Instructions
- Preheat the oven to 350°F. Let pie crusts or pie dough stand at room temperature for 15 minutes.
- Meanwhile, line a large baking sheet with parchment paper. Unroll crusts. Place on a prepared baking sheet; set aside. If you are using pie dough, roll into a disc of about 10 inches and set aside. You will have enough pie filling for 2 galettes so you can prepare 2 crusts or 2 pie dough.
- In a medium bowl stir together Lucky Leaf Premium Peach Fruit Filling, bourbon,* Crosby’s Fancy Molasses and 1 teaspoon cinnamon.
- Spoon half of the filling onto the center of each pie crust, leaving a 2-inch border. Fold edges of pie crusts over filling, pleating as necessary, leaving the center of filling exposed. Brush the edges of the crust with the beaten egg (you won’t need it all) and sprinkle the crust with coarse sugar.
- Bake for 20-25 minutes or until filling is bubbly and crust is golden.
- Remove and cool on a baking sheet for 30 minutes. When ready to serve, cut the galettes into wedges, and serve slightly warm topped with ice cream or Greek yogurt.
Notes
*Bourbon can be substituted for a mix of 1 teaspoon almond extract and 1 teaspoon vanilla extract
You will have enough filling to make 2 galettes.
