Peach! Peaches! Peaches!

Peach season in Niagara is an event unlike any other! Peaches grow so easily here in the warmer climate of the Niagara Peninsula, this year the weather was perfect for peaches! I have dozens of recipes for fresh peaches, besides just washing and eating! I have canned them with fresh lavender, that I also grow, peaces spiced them with star anise,or cloves, or allspice,is a wonderful treat. I have made peach jam, with great results. Cling peaches otherwise known as Red Haven peaches, stay crunchy crisp in the jar and I find have that perfect peachy taste! I have also made peach ice cream, swirled with raspberry coulis to make peach Melba ice cream, my girls favourite from the time they were 3 years old! Today, I am making peach galette,a rustic peach pie, you will see that by baking it this way, all of those luscious delicious, gorgeous peachy juices don't get lost. Here's to the Peach!

Peach Galette Bake 350 degrees F 45-60 minutes
Pastry

2-3/4 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup lard
1/3-1/2 cup cold water

Measure all dry ingredients into large bowl, stir with whisk to mix, then, with a pastry cutter cut in the butter and lard until butter/lard and flour are incorporated, you should have flour covered butter no larger than peas, run your fingers through to make sure there are no large pieces of butter or lard, rub flour mixture between your fingers if there are. Make a well in the centre add 1/3 cup ice cold water, stir with a fork, you will probably need more icy water, just add enough until the dough comes together, pat into a ball, wrap in plastic wrap, flatten out, then put into fridge for a minimum of 30 minutes. Roll dough out to a large circle, or two smaller circles, place on parchment lined sheet pan, pour 2-3 ladles of peach filling in centre of dough, gather up the edges pinch around the filling.

Peach filling
5-6 large peaches almost ripe, peeled, pitted
4-6 tablespoons sugar
Juice of 1 lemon.
1/4 teaspoon freshly grated
3 tablespoons cornstarch.
In a large bowl, cut peaches into eighths, sprinkle with sugar, lemon juice, mash a couple of pieces of peach, mix with the cornstarch and nutmeg, mix with the rest of the cut up peaches. Turn into a saucepan, cook and stir for 5 minutes until bubbly and thickened, the filling will finish cooking in the oven, let cool for 15 minutes before filling the dough. bake 350 degrees F for 45-60 minutes- When baked, pass the whipped cream, raspberry sauce or powdered sugar! Enjoy!