Somehow I'd never typed up this yummy banana cream pie recipe, despite making it many times.  If you don't want to make a crust, you can easily make a banana pudding (with or without homemade vanilla wafer cookies) and layer it up - just use the same pudding recipe and sliced bananas listed below.  Also delicious! Enjoy!

A yummy slice of chilled banana cream pie - with little bites of chocolate throughout. 

Banana Cream Pie!  

Prepare and bake one buttermilk pastry pie crust. (This pie crust recipe makes 2 crusts - so you can always make an extra for later, or use it for something savory, like a quiche). 

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Pie crust, ready and cooling. 

In a medium saucepan (avoid non-stick coated pans), heat over medium heat until just boiling: 

2 1/2 cup half & half OR whole milk

1/3 - 1/2 cup sugar

2 tsp vanilla bean paste OR vanilla extract

1/4 - 1/2 tsp salt

In a small bowl, mix together: 

1/4 cup cornstarch

4 egg yolks

1/4 cup half & half OR whole milk

Whisk the yolks/cornstarch mixture into the hot sugar/cream mixture.  Increase the heat to medium-high to speed up the process, but whisk constantly and rapidly.  Once the mixture thickens and starts to boil (I find it makes big, thick popping bubbles when done, and I quickly have to remove from heat to avoid getting burned), remove from heat.  

As quick as you can, cover the bottom of your pie crust with even slices of fresh banana. You'll want to use:

2 - 3 ripe, yellow bananas

Cover the bottom with nice slices of ripe (not over-ripe) banana

If desired, you can add and sprinkle over the bananas: 

1/4 - 1/2 cup semi-sweet or dark chocolate chips (Optional)

Optional, but tasty, addition of chocolate chips

Immediately pour the hot pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Immediately pouring on the warm/hot vanilla pudding.

Cover as nicely as possible with plastic wrap pressed to the surface.

Yum!!! 

Banana Cream Pie Recipe by Successfully Gluten Free!

Yummy chocolate pudding pie! I've previously posted how I make this - but just briefly mentioned it amidst all the yummy Thanksgiving pie recipes.  Here is the way I typically make the chocolate pudding pie! Enjoy! 

A tasty slice of chocolate pudding pie with whipped cream. Yum! 

Chocolate Pudding Pie

Prepare and bake one buttermilk pastry pie crust.  

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Whisk together, then set aside: 

4 egg yolks

1/4 cup milk

1/4 cup cornstarch

Whisk together in a medium-sized sauce pan: 

1/3 - 1/2 cup sugar

1/4 cup cocoa powder (the type of cocoa powder will affect the final taste - so choose one you like)

1/2 tsp salt

pinch cinnamon (optional)

Add and whisk in: 

2 1/4 cup whole milk or 10% cream (I prefer using cream for a richer dessert)

Cook over medium-low to medium heat, until mixture is almost coming to a boil.  Add 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.  Whisk together.  Add another 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.   

Add the warmed egg/cornstarch mixture to the pot.  Whisk, stirring constantly, until the pudding begins to thicken.  Remove from heat and stir in: 

1 tsp vanilla

1/2 cup dark chocolate chips (Optional - but I like the richness it adds)

Pour the pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Make sure to cover tightly with the plastic wrap. 

Chocolate Pudding Pie Recipe by Successfully Gluten Free!

 These tasty gluten-free blueberry pie bars were inspired by a recipe in the NY Times.  However, their recipe used ready-made cookies, and I've created a delicious crumbly crust and topping that make it a yummy blend of blueberry pie and blueberry crisp/crumble.  Yum!  Enjoy! 

A lovely, delicious slice of blueberry crumble pie bar

Fresh from the oven. Yum!

Blueberry Crumble Pie Bars

Preheat oven to 350 F.  Have a 9 x 13 glass pan ready. 

Mix together in a large bowl: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/4 tsp xanthan gum

1 cup GF whole oats

3/4 cup brown sugar

1 tsp baking powder

1/4 tsp salt

Add and chop in with a pastry cutter until butter is in small pieces (but make sure it stays crumbly and doesn't mush): 

2/3 cup butter, chilled (not softened)

Gently press into 9 x 13 pan 2/3 of the crust mixture. 

2/3 of crust gently pressed into the pan. 

In a mixer or large bowl, beat together: 

8 oz cream cheese, softened (lactose-free cream cheese or dairy-free cream cheese substitute will work well)

1/4 cup sugar

1 egg

Gently spread/pour the cream cheese mixture onto the crust.  

In a large bowl, toss together, then spread on top of cream cheese mixture: 

4 cups wild blueberries (wild blueberries are tiny, flavorful blueberries and naturally sweet)

1 Tbsp cornstarch

pinch salt

Blueberries sprinkled over the cream cheese layer, ready for topping. 

Sprinkle the remaining 1/3 of crumble crust over your blueberries.  Bake your blueberry pie bars at 350 F for 40 minutes, or until browned a nice light golden brown.  

Topped with the remaining 1/3 crumble mixture. Ready to bake!

Fresh from the oven! Nicely browned, but not too dark. 

Remove to a wire rack to cool.  You can serve these warm, or let them cool before serving.  Leftovers store well in the refrigerator for a few days.  Enjoy! 

Yum!

Blueberry Crumble Pie Bars Recipe by Successfully Gluten Free! 

We happily celebrate Thanksgiving in our house - twice. Thank you Canada and US for allowing us to celebrate both in October AND November.  We're twice as grateful (and probably twice as rolly-polly, too).   In honor of the upcoming Thanksgiving #2, here's a list of a bunch of my favorite recipes that I enjoy choosing from for Thanksgiving meals!  Sometimes it's nice to just have them all in one location!  Happy cooking!!! 

This Thanksgiving meal included stuffed mushrooms, an all-veggie stuffing (just cooked the veggies in butter and spiced like stuffing - yum!), and homemade GF French bread slices. 

Some happy eaters, ready for pie!  (left to right, chocolate, pumpkin-maple, lemon meringue, coconut cream, apple galette, maple tart, pumpkin spice cake in the center) *This is from Thanksgiving #2*

Gluten-free Delicious Thanksgiving Desserts - the best part, right? (lemon meringue, apple galette, chocolate, and pumpkin pies!) *Thanksgiving #1*

A tasty thanksgiving feast included roast vegetables, green beans, and stuffing. 

My Favorite Gluten-Free Thanksgiving Dinner Recipes!

Gluten Free Appetizers:

Vegetable or Fruit Platters - just go with what you love and arrange it nicely.

Cheese & GF Crackers Platter (There are plenty of nice store-bought GF crackers, or you can make your own Homemade Rice Crackers)
Spinach Artichoke Dip
My Dad's Favorite Shrimp Dip
Steamed Artichokes w/ butter
Pumpkin Soup

Butternut Squash Soup

A spread for a small Thanksgiving - rolls, cranberry-pumpkin bread, tomatoes & fresh basil (thanks to my neighbor, turkey, gravy, potatoes, sweet potatoes, cornbread stuffing, cranberry sauce). Yum! *Thanksgiving #1*

If only I'd taken the picture BEFORE we had all served ourselves. But it was too tempting to dig in!  *Thanksgiving #2 - how were we still hungry after Thanksgiving#1?*

Gluten Free Main Dishes:

Whole Roast Turkey, Turkey Stock/Broth & Gravy 

Roast Chicken over Roast Vegetables

Homemade Cornbread Stuffing Recipe and/or Cornbread with honey butter (you can make stuffing without bread by sautéing mixed diced vegetables (some good options to mix together: onions, broccoli, carrots, green cabbage, red cabbage, jacama, green bell pepper, radish, celery) in butter and adding the same thyme and sage spices as in the cornbread stuffing recipe!) 

My New Favorite Versatile Rolls Recipe
Julie's Brown Bread

Homemade French Baguettes

Mashed Potatoes (boil, drain, and mash with butter, milk, salt & pepper)
Mashed Sweet Potatoes (boil, drain, and mash with butter, milk, salt & pepper, and other herbs, if desired - like rosemary, oregano)
Au Gratin Potatoes

Potato, Zucchini, & Leek Side Dish

Oven-Roasted veggies - (choose your favorite or combination of favorites - delicata squash, sliced with seeds removed, carrots, parsnips, onions, okra, sliced longways - stir with some avocado or olive oil, salt, pepper, and any other spices you'd like. Bake at 425 F until nicely roasted.) 

Original Cranberry-Pumpkin Bread

Updated  Family Favorite Cranberry Pumpkin Bread
Pumpkin Chocolate Chip Bread
Pumpkin Swirl Bread

Our Family Punch Recipe (great for all ages!)

Little arms awaiting the pies!  Plus fresh fruit and some yummy meringues my neighbor brought along. Yum!  Here we have an apple galette, lemon meringue pie, pumpkin pie, and chocolate pudding pie. 

Gluten Free Thanksgiving Desserts:

Apple Galette

Crumble-topped Apple Pie

Apple Crisp

Apple Muffins

Apple Cider Muffins with Crumb Topping

Apple Pie Filling

Banana Cream Pie

Blueberry Cream Cheese Pie

Blueberry Crumble Pie Bars

Blueberry Crisp

Blueberry-Plum Galette

Coconut Cream Pie

Chocolate Pudding Pie

Lemon Meringue Pie

Peach Galette

Peach Cobbler

Plum Pudding Cake

Pumpkin Pie

Pumpkin Pie Squares/Bars

Pumpkin Spice Cupcakes

Pumpkin Spice Layer Cake

Low Refined-Sugar Pumpkin Spice Cake

Raspberry Cream Cheese Pie

Tart Cherry Cobbler

Chocolate Pudding Pie - make and cook a buttermilk pastry pie crust. Fill with rich & creamy chocolate pudding made with 1/4 - 1/2 cup less milk.  Press plastic wrap to top of pudding, and let cool/refrigerate until serving.  

Another shot of dessert - because it's our favorite!  *Thanksgiving #1*

Gluten Free Thanksgiving Dinner Recipes by Successfully Gluten Free!

Apple Galette/Pie

Fall is here on PEI!  For me that meant a fun Saturday activity apple-picking with my youngest.  She didn't quite grasp the whole 'pick the apples, put them in the bag' idea, so she spent most of the time with an apple in each hand, eating away.  Macintosh and Cortland were the ones ready this past weekend, so of course we got a small bag of each.  MacIntosh cook up really quickly, making them perfect for apple fritters (I'll post the recipe soon, no worries!).  Cortland are more sturdy when cooked, and are a wonderful pie apple.   They're perfect in an open-faced apple galette, like the one here.  It would be a beautiful addition to anyone's Canadian Thanksgiving.  Enjoy!

A gorgeous apple galette, fresh from the oven and ready to eat! 

Apple Galette
Serves 6-8

Prepare pastry crust.  Make a batch of  buttermilk pie pastry crust recipe.   You will use a 1/2 recipe for this galette. You can use the extra half for crust for quiche or another dessert-type pie.

Line a cookie sheet with parchment paper.
Roll out the crust between two pieces of plastic wrap.   Remove the top layer of plastic wrap.  Trim the edges of the dough so you have a neat, even circle.  Flip the dough onto parchment paper-lined pan.  Top with the following apple mixture:

Mix together in a large bowl:
2/3 cup brown sugar
1/3 cup Kristin's Gluten-Free Flour Mix
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Mix in, tossing gently until apples are thoroughly coated:
4 medium apples, peeled & thinly sliced (I used Cortland since they hold up well during cooking)

Arrange apples in the center of the crust.   Use the parchment paper to fold up the edges of the crust.  I tend to start at one location and then make my way around the galette.
Sprinkle 1 Tbsp butter over apples.
Sprinkle a bit of extra sugar on edges of galette crust.

Cook at 425F for 30 minutes, until crust is a golden brown.

Place pan on wire rack to let cool.  Great hot, warm or cooled.  Delicious with whipped cream, ice cream, homemade vanilla pudding or just plain! Enjoy!

These open-faced pies are beautifully rustic-looking.  I love making them. 

Lemon Meringue Pie - Gluten-Free!

It seems to have turned into a summer tradition of whipping up a delicious lemon meringue pie when my sister-in-law, Lily, visits.  I, personally, think it's an excellent tradition.  The recipe below is written out in order of how best to prepare this pie.  The meringue below requires boiling a sugar syrup and then letting it cool.  I find if you do that first then it's ready to use by the time you've made up your crust and lemon curd filling.  I find that by doing this, the meringue has more structure and holds together perfectly when slicing your pie.   It was definitely a hit! 'Til next summer... or perhaps sooner... Enjoy!

A fresh slice of delicious gluten-free lemon meringue pie! 

Lemon Meringue Pie - Gluten-Free!
Serves 8

Make a batch of Kristin's buttermilk pastry crust recipe.  You'll need half recipe for this pie, so you can make a half recipe, if desired.  Or, you can use the other half of the pie crust dough as the bottom for a quiche or another pie like the raspberry cream cheese pie or blueberry cream cheese pie.  Let the dough chill while you prepare the following sugar syrup.

Prepare a sugar syrup for the meringue topping first to allow the sugar mixture to fully cool while you make and bake your pie crust and make the lemon filling:

Mix together in a medium sized saucepan:
1/2 cup sugar
4 tsp cornstarch
1/2 cup water

Cook over medium heat until it comes to a boil, whisking constantly.  When it's at a rolling boil, let it boil for 1 minute.  Then set aside the sugar mixture to cool.

Roll and bake one pie crust at 425F for 15-17 minutes until light golden brown.   To get the prettiest crust, roll out the dough between plastic wrap.  Use plastic wrap to help shape the edges of the dough.

While crust is baking, prepare lemon curd filling:

In a medium-sized saucepan over medium heat, whisk and bring to rolling boil for 1 minute:
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cup water
3/4 cup fresh lemon juice (about 4 lemons)
zest of 1 or 2 lemons

Add, whisking constantly:
4 egg yolks, whisked
3 Tbsp butter

Let the lemon mixture boil for 1 minute.  Remove from heat and pour over hot pie crust.  Cover immediately with plastic wrap while you finish making the meringue topping.  

Lemon curd filling in baked pie crusts.  You can see one with a crimped edge vs. one hastily pressed into the pie plate.  The difference in color was primary due to the egg yolks used, although the one on the left I accidentally added too much sugar (it was actually really delicious, though I try not to do that normally).  Bright yellow yolks will give a vibrant hue to the filling.  The taste will be great either way. 

Set oven temperature to 350F.

Finish meringue topping:
Whisk (easiest in a mixer or with a good hand-held mixer) until soft peaks form:
4 egg whites
pinch salt

Slowly add the cooled sugar syrup to the egg whites.  Beat on high until stiff peaks form.

Remove the plastic wrap from the top of your lemon curd.
Spread meringue gently over pie, making sure to have the meringue touch the edges of the crust to create a nice seal over the entire pie.  You can smooth the top or use a spoon to make little spikes across the tops depending on your preference.

Meringue topping spread on top of pie. 

Bake at 350 F for 12-15 minutes.  Meringue should look a nice light brown on top.  Let pie cool on a wire rack.  Great warm, but best cooled, then chilled in the refrigerator.  Keep in the refrigerator until ready to serve.  Enjoy!

Cooked pies, now set aside to cool. 

Great while still warm or cooled completely. This meringue slices so nicely and tastes great! 

Pumpkin Pie!

This is a wonderful pumpkin pie recipe with flaky buttery crust and a rich filling, which you can make with or without dairy!  My husband and son absolutely love this pie and inhale it every time I make it.  I always think it will burn or something will happen to it while it's cooking since you start at a hotter temperature and then lower the heat, but it always seems to work itself out and end up with a nice browned crust and perfect filling.  We've already enjoyed this at our Canadian Thanksgiving here, but I think we'll have to whip it up again for the American Thanksgiving. One can never be too thankful (or have too much pie)!  Enjoy!

Pumpkin Pie!
Serves 8

Preheat oven to 400F.  Put a cookie-tray in the oven to heat up (you'll place the pie on this cookie tray while cooking).

Prepare pie crust recipe (or recipe of your choice).  You will just need 1/2 the recipe for this pie, so you can save the remaining dough to use for a quiche, pie, or galette.  Line the bottom of the pie plate with the pie crust and prick the bottom with a fork.

Pie crust rolled out between plastic wrap, and pressed into the pan.  Use plastic wrap to shape the edges nicely (so it doesn't stick to your fingers!)

Mix together in a large bowl until smooth:
2 cups pumpkin puree OR 100% canned pumpkin
1/2 cup brown sugar (dark or light, but I prefer dark)
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
1/2 cup thick part of canned coconut milk OR 1/2 cup whipping/heavy cream

Pour into prepared pie plate and put in the oven on top of your preheated cookie sheet.

Ready to pop in the oven! 

Bake at 400F for 15 minutes.  Without opening the oven door, lower the temperature to 350F and cook another 30-35 minutes, until the filling is just set in the center.

Cool and Enjoy!  

We love a good pie here in our house. My husband's favorite pie is blueberry, so it seemed proper to make a delicious blueberry pie on his birthday this year.  I've made raspberry cream cheese pie a number of times - it's definitely a favorite based off the famous pie from the PEI Preserve Company, so I thought I'd try turning the raspberry cream cheese pie into a blueberry cream cheese pie.  It was an even bigger hit!  Absolutely delicious with the lemony cream cheese mixture under the thick blueberry topping. Yum! This recipe is a cinch to whip together, and you could even use any pre-baked crust if you're not GF and use the fillings here.  Enjoy!

Freshly made blueberry cream cheese pie!

A slice served with a bit of whipped cream on top. 

Fabulous Blueberry Cream Cheese Pie

Serves 8

Preheat oven to 425F.  Have a pie dish available.

Make Kristin’s buttermilk pie crust (retyped here for convenience - although there is an option in the original recipe to measure out a slightly different flour blend than what is in my flour mix).

For crust: (This makes 2 crusts, so you can save half the recipe for later!)

Mix together in a bowl:

2 cups Kristin’s gluten free flour mix

1 tsp salt

Chop in with a pastry cutter:

2/3 cup + 2-3 Tbsp butter

Add and mix in with the pastry cutter:

2 tsp oil

1/3 cup buttermilk (can make by mixing 2-3 tsp vinegar + milk)

To fully get the dough to form, mix by hand as quickly as possible (so you don’t warm up the dough).   Separate into two pieces.  You’ll use one for this recipe, and can wrap the other half in plastic wrap and stick in the refrigerator to use for another recipe, like a quiche or pie.

Roll out a nice big circle between pieces of plastic wrap.  I use two pieces overlapping for the bottom and two pieces, overlapping, on top.   Make sure you’ve got a piece as big as your pie dish, plus a little extra.

Remove the plastic from the top.  Flip over the dough into the pie dish.  Press down on the plastic wrap to get the dough to stick to the pie plate.  Remove plastic wrap and carefully shape edges, as desired.

Remember to use the plastic wrap to press down and then use fingers to crimp the edges.

Bake at 425F for 15-17 minutes, until nicely browned.  Remove from oven and cool on a cooling rack.

Fresh baked and cooling pie crust.

Make blueberry filling:

In a medium-sized pot over medium heat place the following:

600 g (21 oz) frozen blueberries, thawed (not drained) (or you can use fresh!)

2/3 cup sugar

1/4 cup water
pinch of salt

Let cook, stirring occasionally, until boiling.

Whisk together in a small bowl:

1/3 cup water

1/3 cup cornstarch

Add cornstarch mixture to boiling blueberries, stirring constantly.  Bring mixture back to a boil and let boil a few minutes until mixture has thickened (keep stirring).  Remove from heat and add: 
1 Tbsp butter

Let pot cool on cooling rack 15-20 minutes. (you don’t want to pour it on top of the cream cheese mixture while boiling hot, so it’s best to make this part first, then whip up the cream cheese mixture).

Cooked filling - yum!

Make cream cheese filling:

Beat together in a mixer (or by hand), until light and creamy:

6 oz cream cheese, softened

½ cup powdered sugar

2 tsp fresh lemon juice

Zest of ½ lemon

Once cream cheese filling has been whipped, spread it on the bottom of your cooled pie crust.  Place in the refrigerator until your blueberry filling has cooled 15-20 minutes.   

Cooked piecrust with cream cheese filling in the bottom.  Chill until your blueberry topping has cooled 15-20 minutes.

Carefully pour the blueberry mixture over the cream cheese filling.  Let the pie chill in the refrigerator ~ 2 hours, until fully cooled.   

Slice and serve with whipped cream.  Enjoy!!!

Fabulous Blueberry Cream Cheese Pie Recipe by Successfully Gluten Free!

Blueberry-Plum Fried Fruit Pies

I was totally lame with picture-taking when I made these fried fruit pies.  But, they also went so quickly I really didn't get a chance!  The recipe is similar to my blueberry fried fruit pie recipe, but this time they have a yummy (and easy!) homemade pie filling packed with fresh blueberries and plums.  You'll love them. Enjoy!!!

A few piping hot pies ready to travel for a fun dessert after lunch with my friend Julie, who enjoyed them thoroughly :)

Blueberry Plum Fried Fruit Pies

With delicious homemade filling!

Makes ~8 pies

To prepare filling:

Mix together in a large bowl:

1 – 1 ¼ cup blueberries, rinsed and drained

1 – 1 ¼ cup sliced, ripe plums (~4 plums)

¼ cup sugar

¼ cup Kristin’s gluten-free flour mix

1 tsp fresh lemon juice

½ tsp ground cinnamon

¼ cup cold water

Pop the filling into a large skillet over medium heat.   Cook, stirring occasionally, until mixture starts to cook and thicken.  At this point, you’ll want to add more water (¼  – ½ cup) so it’s not too thick.  You’re aiming for a final consistency similar to the pie pudding filling from a can.  Cook, stirring, until blueberries have started bubbling and you’re happy with the consistency.   Remove from heat and let cool completely before using in fried fruit pies. I found it didn’t need covering. I’d give it a stir now and then as it cools.   Your filling will end up a lovely pink/purple color from the mixture of blueberries and plums.

To finish the fried fruit pies, follow the dough recipe and instructions from the blueberry fried fruit pie recipe, using your wonderful fresh blueberry-plum fruit filling to fill your pies.  Let cool, sprinkle with powdered sugar and enjoy!

Fresh fried pies - ready sprinkle with powdered sugar and devour!

Peach Galette - Gluten-Free!

It's that time of year when peaches in the South are ripening and we're lucky enough to get them up here in the North. Yum!  The great thing is, you can make this peach galette any time of the year - and you can use fresh, frozen or canned peaches.  For a more rustic look, you can leave the skin on your peaches, but make sure you give them a good wash and scrub first.  This is a wonderful dessert served with a bit of ice cream or vanilla yogurt on the side.  Enjoy!

Fresh from the oven!

Peach Galette

Serves 8

This recipe uses ½ of the gluten-free pie crust recipe, made with Kristin’s gluten-free flour mix, chilled 30 minutes.

Preheat oven to 425F.  Line a baking/cookie sheet with parchment paper.

To prepare filling:

Mix together in a large bowl:

2 1/2 - 3 cups sliced peaches (canned & drained, frozen & thawed, or fresh peeled (or not) & sliced)

¼ cup sugar

¼ cup Kristin’s gluten-free flour mix

1 tsp fresh lemon juice

1/4 tsp ground cinnamon
1/4 tsp ground cardamom, optional adds a unique flavor to your galette

Roll out ½ batch of the gluten-free piecrust between pieces of plastic wrap until you have a circle approximately 12”-14” in diameter.  Remove the top layer of plastic wrap. Use a pizza cutter to trim the edges and neaten the circle.

Quickly turn the pie crust onto the prepared piece of parchment paper (on a cookie sheet).  Scoop the filling into the center of the pie crust, leaving a good 2 inches around the edges free of filling.  Using the parchment paper, carefully lift up in one spot to help fold the edges of the pie crust over the pie filling.  Move your hand to the right on the parchment paper and lift and fold again, repeating around the pie/galette until you have a neatly shaped galette. 

Sprinkle the top of the entire galette with additional sugar. 

Top the fruit with:

1 tsp butter, diced into 4-5 pieces

I popped on a few bits of butter after taking this picture before sticking it in the oven.

Bake at 425F for ~ 30 minutes, until the crust is nicely browned and the peaches are just bubbling. 

Remove from oven and put the tray on a cooling rack.   Cool and serve plain, or with whipped cream, ice cream, or vanilla yogurt, if desired.  Enjoy!

You can see you get a nice, clean slice once cooked.

Yum!