Drunken Peach Galette with Mascarpone Cheese
Preheat the oven to 350 F. Roll out the prepared pie dough into a circle about 12 inches in diameter. Place on a Silpat baking mat on a baking sheet. Sprinkle the dough with the 2 tablespoons flour and set aside.
Place the drained peach slices in a bowl. In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, lemon juice, bourbon and cornstarch. Pour over the peaches and toss to coat. Arrange the peach slices on the pie dough, leaving a 2-inch border all around.
Fold the edges of the dough up, overlapping every two inches, and pressing the edges gently together. Don't worry about sealing the folded edges too carefully yet. Using a pastry brush, brush the egg white all around the edges of the galette, making sure to get it under the folds, too. This will help to seal the folded edges. Sprinkle with the turbinado sugar. Pour the remaining liquid from the bowl the peaches were in over the peaches.
Bake for 40-45 minutes, until golden brown. Cool for one hour before slicing, to allow the juices to thicken.
Serve each slice with a dollop of mascarpone cheese and a drizzle of honey on top.
Yields 6-8 slices.
Tip: Because this galette is so juicy from the peaches, it's best served the day it's made, as the crust will absorb too much of the juice and become soggy if left to sit until the next day.
All-Butter Pie Crust
Whisk together the flour, sugar and salt, and place in your food processor. Scatter the cold butter over the flour, and pulse the food processor a few times until mixture is crumbly, with some pieces of butter the size of peas. Don't over process the mixture. When the dough bakes, the water will evaporate from the butter, creating little steam pockets in the crust, which is what gives it a nice flaky texture.
Sprinkle 3 tablespoons of ice water over the mixture and pulse a few times. Add more water, a little at a time, until the dough starts to pull together. Stop, turn the mixture out onto a work surface, and gather it all together. It should be pretty thick and a little sticky.
Divide into 2 equal balls (for 2 standard pie crusts) or 4 equal balls (for 4 mini pie crusts). Flatten the balls into a round disk with your hands, then wrap each tightly in plastic wrap. Refrigerate until ready to use. If you don't use the dough within a few days, store in the freezer.