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Nutrition Facts
Serving Size 96 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 210 mg 9%
Total Carbohydrate 32 g 11%
Dietary Fiber 2 g 8%
Sugars 18 g
Protein 3 g
Vitamin A 2% Iron 25%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Peach and Black Pepper Galette

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 The Texas Pie Company Original Pie Dough Puck, thawed and set at room temperature
2 large organic peaches, pit removed and sliced thinly
1/3 cup(s) sugar
1 1/2 Tbsp corn starch
1 large egg, beaten with 1 tbsp of water for egg wash
2 Tbsp raw turbinado sugar, for dusting the crust
1/2 Tsp cracked black pepper, for topping, plus more as needed
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Preheat oven to 350°F. Thaw pie dough and have it standing by at room temperature.
In a bowl, combine sliced peaches, sugar and corn starch; toss well to coat and combine everything.
Allow to sit for 10 minutes while prepping the dough.
Roll out dough on a sheet of parchment paper until approximately a 10 to 12 inch circle.
Place parchment paper and rolled out dough carefully onto a sheet pan.
Put filling and place it in the middle of the galette, leaving at least 2 inches of space from edge, so you can fold it.
Once filling is arranged, fold edges, overlapping each fold on each other. You can also just simply crimp the edges.
Brush egg wash over edges of the crust, then sprinkle turbinado sugar.
Bake it for 35 to 45 minutes or until pie crust is golden brown and set.
Allow to cool for 15 to 20 minutes, before cutting grind fresh black pepper over the top. Serve.


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