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Learn how to make Pecan Pie! Flaky all-butter pie crust with a soft set filling, and a helpful quick video tutorial so you'll nail it every single time!
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Ripe summer peaches don't hold up well in the oven, so it's best to bake them as briefly as possible, which is why I prefer them as an open-faced pie—or galette, as the French would say. Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, juicy, and fresh.
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This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top.

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Chocolate Pecan Galette

Filled with dark chocolate and crunchy pecans, this riff on the classic Thanksgiving pie is perfect not just during the autumn, but all year long.

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