I prefer to use Papa Jay's piecrust recipe which makes a double crust. You can use 2 premade crusts - unfurl one, brush with 2 tablespoons water then unfurl second and lay on top of first. Roll stacked crusts out as directed below.
Ingredients:
2 pie crust
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1 1/2 pounds peaches: firm, ripe and sliced into 3/4" wedges
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 tablespoon sparkling sugar crystals
Preheat oven to 375°F and move rack to bottom third of oven.
Line a large, rimmed baking sheet with parchment paper.
Directions:
On a lightly floured surface roll ball from a double pie crust recipe into a 13-inch circle. Transfer to lined baking sheet and refrigerate, uncovered until ready to use, up to 15 minutes
Make Galette Filling: In a large bowl, whisk together brown sugar, cornstarch, lemon zest, salt and ground ginger. When well combined gently stir in vanilla, lemon juice and peaches until peaches are fully coated.
Shape Galette: Arrange peach slices in an even layer in concentric circles on piecrust, starting from outside and leaving a 2-inch border around edge.
Drizzle peaches with remaining juices from bowl.
Fold edges of piecrust over fruit, pleating as needed.
Brush crust with cream and sprinkle galette with sparkling sugar.
Bake in bottom third of preheated oven until filling is bubbling and crust is golden brown, about 50 minutes.
Transfer baking sheet to wire rack: let galette cool to room temperature, about 30 minutes. Serve with ice cream or whipped cream.