Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Peach Galette is Peach of a Pie

August 15, 2010

Yippee, it’s peach season and time for that quintessential dessert: peach pie.

I’ve been baking up a storm in this genre – okay, I’ve made two pies in the past week – with great results. As with many cooking coups, the first excellent pie I made was the result of a happy accident. I ran out of flour while making Julia Child’s amazingly foolproof and delectable food processor dough and had to improvise. This meant patting the too-moist dough that was impossible to roll into a 12-inch pizza pan, then folding the edges over my peach mixture to make what is called a free-form pie or galette. The result was sensational. It was quickly devoured by assembled family and friends accompanied by PC vanilla Chocolate Fudge Crackle ice cream and drizzled with my home-made red currant sauce, all to rave reviews. Here’s the recipe. Read more…

Filed Under: peach, Recipe Tagged With: brush edges, cane sugar, clump, cold butter, currant sauce, delectable food, egg mixture, feeder tube, food processor, happy accident, inch pizza pan, julia child, peach galette, peach mixture, peach pie, plastic wrap, purpose flour, red currant, season and time, vegetable shortening

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

  • My Croqueta Quest in Miami

  • John Ota Serves up Delicious Matzo Balls in Chicken Soup

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia