With a fridge full of peaches that were ready to be eaten, I had to find another way to use them up. (My personal favorite is to cut up the peaches into bite sized pieces, sprinkle with a little sugar & let them sit for an hour. Then, add a little half & half.... MMMMM.....) The addition of cinnamon to the recipe makes it perfect for fall!
I definitely recommend using the parchment - I had run out, and had some difficulty with the galettes sticking to the pan. Still tasted delicious, but they weren't all pretty!
MINI PEACH GALETTES (Idea from The Comfort of Cooking)
Makes 4 Galettes
Dough for 1 pie crust (I use a butter based pie crust), divided into 4 pieces
2 fresh peaches, sliced into approximately 10-12 slices each
3 tbsp. sugar
1 tbsp. ground cinnamon
4 tbsp. graham cracker crumbs
Heat oven to 400 degrees and line a baking sheet with parchment paper. Coat lightly with nonstick cooking spray.
Mix sugar & cinnamon in a small bowl, set aside
Roll out each piece of dough into a 6-8 inch circle.
Place 1 tbsp. of graham cracker crumbs in the center of each crust. Place approximately 5 peach slices onto the crust. Sprinkle approximately 1/2 tablespoon of sugar mixture on top of peaches. Fold the edge of each crust up and over peaches. Sprinkle each pie with a small amount of the sugar mixture.
Bake 25 minutes, until pies are golden brown. Let cool 3 minutes before serving.