Peach cheesecake galette is a simple peach pie with a layer of silky cheesecake filling. Topped with fresh peaches, this open faced pie is a great summer treat.
Welcome to summer, my friends!
Not that it wasn’t summer before, but for some reason when we get past Fourth of July, it really starts to feel like summer.
One of my favorite treats during the summer months are fresh peaches. And what better way to enjoy peaches than in a pie?
Lately though, I’ve been foregoing the traditional pie for a much simpler version. If you missed my blueberry galette the other month, make sure to check that one out as well.
A galette is simply an open-faced pie. It doesn’t require any pie dish, and no top crust either.
The fillings are simple. The crusty is flaky. The galette is just simply delectable.
There are just a few simple steps to making a galette.
How to make a galette (open-faced pie)
Galette crust
Maybe one of the best parts about making this peach cheesecake galette is the crust. There’s no trying to fit it in a pie pan. No worrying about the top crust cracking or getting burnt.
Nope. All you have to do is unroll a Pillsbury pie crust on to a parchment paper lined baking sheet.
If you want to get all fancy-schmancy on me, feel free to make your own pie crust. But I have deemed galettes as the lazy woman’s pie. So I will not be offering a recipe for pie crust here.
Plus, I love Pillsbury pie crusts. They’re buttery and flaky and do the trick for this peach cheesecake galette.
Peach cheesecake galette filling
Now that you have your pie crust ready, it’s time for the fillings.
Because we’re not filling a pie dish with fresh fruit, you actually don’t need nearly as much filling as a traditional pie.
I used about six small peaches. Make sure to peel them first. Baking the skins on leaves a bit of a slimy texture. Obviously we don’t want a slimy pie…that just sounds terrible.
The cheesecake filling on this is super simple too. I mean, we’re making the lazy woman’s pie, so we have to keep things super simple here.
A mixture of cream cheese and sugar does the trick here.
Assembling your peach cheesecake galette
Pie crust: check.
Fillings: check.
Pie assembly: almost check.
Honestly even the assembly on this galette is super simple. The entire prep {minus peeling your peaches} clocks in at 15 minutes.
With your pie crust laying flat, spread the cheesecake filling in an even layer. Almost to the edges, but leaving about 1/4″ around the outside.
The peaches are then piled in the center.
Fold the edges of the pie crust just over the peaches, leaving an opening at the top.
The crust is brushed with an egg wash and sprinkled with turbinado sugar. Don’t skip this step!
An egg wash helps brown the crust nicely. The turbinado sugar adds a sweet little crunch to the pie.
Pie assembly: check!
One bite and you’ll be hooked!
Seriously though. One bite of this peach cheesecake galette, and I was hooked.
I may never make an actual peach pie again. Okay, that might be a lie. But if you’re looking for an insanely simple pie recipe, this is it.
Now go put those fresh peaches to use!
Looking for more easy summer fruit recipes? Check these out:
- 1 thawed pie crust
- 4 oz cream cheese softened
- 4 Tbsp. sugar divided
- 2 cups fresh diced peeled peaches {about 6 small peaches}
- 1 tsp. corn starch
- 1 egg beaten
- 2 Tbsp. turbinado sugar
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Preheat the oven to 350°F and line a large baking sheet with parchment paper. Spray paper with baking spray.
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In a small bowl, combine the cream cheese and 2 Tbsp. sugar until smooth.
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In a medium sized bowl, combine peaches, cornstarch and 2 Tbsp. sugar. Set aside.
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Unroll the dough on the parchment paper. Spread the cream cheese mixture around the pie crust, leaving about a ¼” around the outside.
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Place the peach mixture in the center.
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Fold the dough over the fruit, leaving the top open. Brush the crust with the beaten egg and sprinkle with the turbinado sugar.
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Bake for 33-35 minutes, or until the crust is golden brown.
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Slice and serve warm.
