Summer Peach Galette

Galette Crust
20 Make a double homemade pie crust, wrap in plastic wrap and let rest in the fridge for at least 1 hour before rolling out. If dough is firm, allow to warm at room temperature until pliable.
Peach Filling
4 In a large bowl whisk together all the ingredients except the peaches.
5 Add the sliced peaches to the mixture and gently toss with your hands or a silicone spatula for an even coating.
Galette
8 Preheat oven to 375℉ (190℃) and line a rimmed baking sheet with parchment paper. Place your oven rack in the lower-middle section of the oven so the bottom of the crust gets nice and golden.
9 Roll out pie crust dough onto floured surface to a 10-12" circle. Place dough onto cookie sheet.
10 Sprinkle center of dough with Almond Flour or Almond Meal.
11 Assemble peaches onto the crust leaving a 2 inch border. This galette used a spiral of overlapping peaches, but you can arrange them any way you choose.
12 Fold dough over and crimp to enclose the peaches. This will create an open center with a “pizza crust” look. Use water to seal the dough seams.
13 Brush the folded crust with egg wash and sprinkle with sugar.
14 Bake for 45-50 minutes until crust is golden brown and peach juices are bubbling. If the crust starts to get a little to dark, loosely cover with a bit of aluminum foil.
15 Remove the pan from the oven and place on a wire rack to cool for 10 minutes.
16 Juices will look runny, but they will solidify as the galette cools.
17 Transfer galette by sliding parchment paper off the cookie sheet and onto a wire cooling rack. While it's still warm gently paint a thin coating of warm apricot or peach jam onto the peaches for a nice glaze.
18 Let the galette cool completely before slicing.