A galette is essentially the French version of a freeform pie. They are much easier to make, have a beautiful rustic look to them, and can be filled with just about anything you'd make as a pie. This peach galette is a classic and straightforward approach. We use our basic pie dough for the crust, but with galette you can skip all of the crimping and extra chilling. When rolling out the crust, don't worry to much if the edges start getting uneven or craggily. That will only add to the final look! Just make sure there are minimal gaps so that when you fold the edge of the crust over the fruit there aren't holes that the juice will escape through.
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